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Philippines
Friday, March 29, 2024

A warm bowl of soup for rainy days

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The past few days had many Metro Manila and nearby Luzon provinces residents cooped up in their homes due to heavy rains that led to work and class cancellations. While a gloomy, nippy weather can easily put a damper on a day meant to be fun and productive, a warm bowl of delicious soup offers a great salvation. 

Since the rainy season is expected in the country for a couple more months, a brand of well-loved baking mixes and kitchen essentials shares recipes for hearty, pick-me-up bowls that are easy to make. 

Maya presents Maya Kitchen’s recipes for Chicken Tinola Cream Soup; Potato, Bacon, and Beer Cheddar Soup; and Orange Beef Stew. 

The Chicken Tinola Cream Soup offers the same flavor of this beloved Filipino dish but made creamier and richer. Meanwhile, the Potato, Bacon, and Beer Cheddar Soup is a rich and flavorful dish that can be served to kids as well—as beer’s alcohol content lessens as it cooks. The Orange Beef Stew is a complete meal on its own what with its vegetables, fruit, and meat ingredients.

Chicken Tinola Cream Soup

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Serves: 4

Ingredients: 

2 tbsps    olive oil

1 pc        medium-sized onion, sliced

3-4 pcs    cloves of garlic, minced

1 pc        thumb-sized ginger, chopped

1-2 tbsp    fish sauce

250 g        chicken breast fillet, chopped

4 cups        chicken stock or water        

½  pc        small green papaya or sayote, sliced    

3 tbsps    butter

4 tbsps    Maya All-Purpose Flour

        chili or sili leaves, as needed

        salt and pepper to taste

Procedure:

1. Heat olive oil in a pot and sauté the onion, garlic, and ginger until fragrant.  

2. Add in the fish sauce and chicken breast fillet. Give a few stir until lightly cooked. 

3. Add in the stock and papaya. Season to taste and bring to a boil until chicken is cooked and papayas are soft. Turn-off heat. Set aside a little amount of chicken and papaya pieces for toppings.  

4. Cool then process the chicken tinola mixture into the food blender or processor until smooth. Set aside. 

5. From the same pan, melt butter then add flour and mix until well blended. Pour the smooth liquid back into the pan and continue cooking in a simmering stage. 

6. Keep stirring until soup is thick. Add cream into the soup, just before removing from heat.

7. Serve soup with chicken, papaya, chili leaves on top, and drizzle some olive oil before serving.

Potato, Bacon, and Beer Cheddar Soup

Serves: 4-6

Ingredients:

200g         picnic bacon, cubed

2 tbsps    olive oil

¼ cup        butter

1 pc        large onion, finely chopped

1 tbsp        garlic, minced

200g        potatoes, diced or cubed

1/3 cup    celery, chopped

1/3 cup    carrots, diced or cubed

1 bottle    320 ml pale pilsen beer

3-4 cups    beef or chicken stock

½ cup        cheddar cheese, grated

½ -3/4 cup    cheddar cheese spread

½ cup        all-purpose cream

        parsley, finely chopped

Procedure: 

1. In a medium sauce pan, cook bacon in olive oil until lightly brown then set aside half of the portion of the bacon as toppings.  

2. From the same pan, add butter, onions, garlic, potatoes, celery, and carrots. Sauté until potatoes are lightly soft.  

3. Pour in the beer and half of the stock then continue cooking over medium heat, bring to a boil then to a simmering stage until the liquid has been reduced and the taste of the alcohol in beer becomes slightly less intense in taste. 

4. Then add the rest of the stock. Put the two cheeses and cook for another 5-10 minutes.  

6. Just before turning off the heat, stir in the cream. Serve with bacon and parsley on top and a slice of bread on the side.

Orange Beef Stew

Serves 6-8

Ingredients: 

500g        beef sirloin, cut into cubes

¼ cup        Maya All-Purpose Flour

¼ cup        olive oil

1 pc        large onion, finely chopped

1 tbsp        garlic, minced

½ cup        celery, chopped

2 pcs        potatoes, quartered

2 pcs        carrots, coarsely chopped

1 pc        bay leaf, crushed

3 tbsps    tomato paste

5-6 cups    beef stock or water

1/3 cup    red wine

1 tbsp        chili powder or paprika powder (optional)

        zest of two oranges

        sprig to thyme

        salt and pepper

Procedure: 

1. In a bowl, season beef with salt and pepper then dredge in flour. Remove any excess flour then pan fry seasoned beef in hot oil until lightly brown.  

2. Add in the onions and garlic until fragrant and onions become translucent. Add celery, potatoes, carrots, bay leaf, and tomato paste. Cook and stir frequently until the mixture is covered and well blended with tomato paste.  

3. Add the stock and thyme. Bring to a boil and let it boil for 3-5 more minutes and put into a simmering stage for another 2-3 hours. Make sure you put the lid on and stir occasionally.  

4. After 1 ½ hours, pour in the red wine and the orange zest. For extra color and extra kick in taste, put chili or paprika powder. Keep cooking in a simmering stage for another hour and a half until the beef is tender.

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