Sotanghon is like comfort food that on a cold day. you make this and it makes you feel comfy, warm and safe inside! I’ve not had this for a very long time and would love to make it soon. This would be such a good soup right now… as its cold outside and it just might take the chill out… Thanks Philippines Foods and Recipes So here’s to y’all and enjoy this delish soup!
Chicken Sotanghon Soup Recipe
Chicken sotanghon is a typical Filipino soup that mainly consist of, of course chicken and the sotanghon noodles. Sotanghon Noodles is the Filipino name for the bean thread noodles also known as cellophane noodles or chinese vermicelli noodles which is made from mung beans.
Credits: pinoycravings.com
Chicken Sotanghon Recipe Ingredients:
* 200 gm sotanghon (bean thread) noodles
* 1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
* 6-7 cups chicken stock
* 2 Tbsp oil
* 1/2 head of garlic – minced
* 1/2 medium onion – sliced
* 1 Tbsp patis (fish sauce)
* 4 dried Chinese black mushrooms (shiitake)
* chopped green onions
Chicken Sotanghon Recipe Cooking Instructions – How To Make Chicken Sotanghon Soup
1). Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
2). Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
3). Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
4). Add chicken stock and bring to boil.
5). Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
6). Garnish with chopped green onions.
Serve hot with combined lemon juice and patis on the side to taste.
Okay, since I love Indian food, here’s our version of the curry dish. Its yummy and my Mom and Grandma use to make this on family gatherings or just dinner in our household. Hope you enjoy it as much as we do in our house. Thanks Philippines Food & Recipes.
Filipino Chicken Curry Recipe And Cooking Instruction
The spicy Filipino chicken curry recipe, is one of the most popular and delicious Filipino recipes. You can make it more spicy or hotter or just plain chicken curry (without chillies).
Spicy Filipino Chicken Curry Ingredients:
* 1 chicken (1 kilo)
* 2 large onions, quartered
* 3 bell peppers, red & green, strips
* 2-3 stalks celery (1 1/2? long)
* 3 potatoes (big cubes, fried)
* 2 tbsp. curry powder
* 1/2 tsp. ground pepper
* 1 tsp. vetsin
* 1 tbsp. patis
* 1 tsp. salt
* 4 cloves garlic, crushed
* 1 cup thick coconut milk or evaporated milk
* 1/2 cup water
Spicy Filipino Chicken Curry Cooking – How To Make Chicken Curry Instructions:
1). Cut chicken into small serving pieces.
2). Saute garlic until light brown; and finely chopped onions.
3). Stir till onion is wilted.
4). Add chicken. Pour in patis, stir for 3 minutes.
5). Season with curry powder, pepper, vetsin, and water.
6). Cover and simmer until chicken is half done.
7). Add the rest of the ingredients except the coconut milk (or evaporated milk).
9). Add milk when chicken is done. Keep stirring until liquid boils.
10). Cook for another 5 minutes.
Chicken Curry Tips: For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).
Here’s the Chicken version of the Filipino Paella! Hope that you are all enjoying these recipes and that I am sharing with all of you. Most of the ingredients that you need you may find at some Asian stores and or specialty shops…if not, google it am sure there is a translation for the ingredients, am not good at it. I’ve not spoken my dialect in such a long time that I won’t even try to decipher it! Thanks Philippines Foods & Recipes! ENJOY!!
Chicken Paella
Chicken Paella is an authentic Spanish recipe that we, Filipinos, adopted and embraced into our cooking culture. Check below the simple Chicken Paella recipe that you will surely love.
Chicken Paella Recipe Ingredients:
* 1 kilo chicken (cut into small pc)
* 1/4 kilo chicken giblets & liver
* 2 cans tomato sauce
* 2 large onions chopped
* 1/2 head garlic, minced
* 1 pc. bay leaf (laurel)
* 2 bell peppers, red & green (strips)
* 1/2 kilo tahong (cooked in shell)
* 3-4 crabs (cooked, quartered)
* 1 cup sweet green peas
* 2 chorizo de bilbao (sliced diagonally, 1/4? thick)
* 1 tsp. pimenton powder
* salt to taste
* 1 hard-cooked egg (garnishing)
* 3 cups rice
* 4-5 cups water
Chicken Paella Recipe Cooking Procedure:
1). Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir unitl light brown.
2). Pour in tomato sauce. Add bay leaf and salt. Cover. Cook until almost done.
3). Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.
4). In a big wok or KAWALI, saute’ remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
5). When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries.
6). Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.
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