The heat has been excruciating from the months of
March to May. To utter the words sweating
like a pig is an understatement (though I wonder, do pigs sweat?). For me,
I am frantic at the thought of the coming rainy months.
You see in this part of the globe, the months from
June to November have been tagged as the rainy season. It can be difficult to
travel with a slippery road, the thought of strong typhoons that can cause
floods is unnerving particularly after the detrimental typhoon - Haiyan (locally
known as Yolanda) and the never-ending relief operations for typhoon stricken
areas.
Looking on the brighter side of life, for a food
lover, the rainy season only means that we can start preparing our favorite
soup dishes and eat to our heart’s content.
This Pinoy Food Recipe is my family’s go-to soup dish. It can be a side dish for your dry
meal or as a snack. Some locals even enjoy Chicken Sopas in the morning.
Personally, what I love about this PINOY
FOOD RECIPE : CHICKEN SOPAS is the addition of some vegetables. So let’s
start to whip up this healthy and hearty soup dish.
Ingredients :
*Scroll down for
cooking tips
½ KG. Chicken Bones for broth
¼ KG. Chicken Fillet
500 Grams Elbow Macaroni
4 Cloves Garlic (minced)
1 Large White Onion (1 cup, chopped)
1 Cup Carrots (diced)
1 Medium Cabbage (2cups, sliced
diagonally)
½ Cup Patis (Fish Sauce)
Ground Black Pepper (to taste)
1 Tsp. Salt & 2 T Cooking Oil (for
elbow macaroni)
6 to 8 Cups of Water (for Chicken
Broth)
2 Cups Hugas Bigas (water used for
washing rice)
Evaporated Milk (optional)
Procedure :
1)
Boil chicken bones and chicken fillet for 5 to
6 minutes with water and hugas bigas -
water used for washing rice. Then drain chicken, set aside. Keep broth for
later.
2)
Dice boiled chicken fillet.
3)
In a pan, sauté onions
until translucent. Toss in garlic and continue sautéing for a few minutes.
4)
Add chicken and 2T to 3T patis or fish sauce. Sauté for about 5 minutes.
5)
In the casserole with
chicken broth, bring this to a boil.
6)
Add sautéed chicken to
broth, elbow macaroni and carrots. Boil for 8 to 10 minutes or until macaroni is firm to the bite
but not soggy. Pour some more fish sauce if needed.
7)
Just before turning off the heat, throw in slices
of cabbage and cover.
8)
Just before serving, swirl
some evaporated milk for a richer Chicken Sopas eating spree.
This is so easy to make, in just a little under 20
minutes you have a comforting soup on a rainy day. Enjoy this PINOY FOOD RECIPE : CHICKEN SOPAS.
Cooking Tips :
Cabbage cooks fast, so add that last.
You can even turn off heat, add cabbage then wait for 10 minutes if you want
softer cabbage.
Hugas bigas – water from washing rice
has been my mom’s way of cooking broth. If you do not fancy that, just use
water to boil chicken bones and chicken fillet.
Don’t overcook noodles. After an hour
or more, you will see that the noodles will be bigger and will absorb the
broth. Personally, I prefer eating Chicken Sopas after about one or two hours
as the noodle turns all white and more flavorful.
If you
LOVE food and easy to whip up recipes to cook for your friends and family,
looking for delicious food and awesome travel inspirations then follow me at
Instagram as I often share easy recipes, food discoveries and stunning travel
destinations via @eattoyourheartscontent.
This PINOY FOOD
RECIPE : CHICKEN SOPAS is part of my Monday Madness here at Eat To Your Heart’s Content.
I hope you continue to join me as I
search for more deliriously delicious dining destinations, food discoveries and
easy to create recipes here at Eat To Your Heart’s Content. Until next post, as
I always say, live well, laugh often and eat to your heart’s content!
Feel
free to email me at eattoyourheartscontent@gmail.com - I love to hear from you.
For
more deliriously delicious dining discoveries and updates, follow Eat To Your
Heart’s Content and connect via these social media sites :
Pie Rivera is a former food columnist of Republic of 7107 Island Travel Magazine and a freelance food & travel writer for local magazines and online travel communities. She is a TV producer and creative director by day and wanderlust at heart.
Pie Rivera captured all photos in this
site, unless otherwise stated.
All rights reserved. Eat To Your Heart's Content.
All rights reserved. Eat To Your Heart's Content.
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