SOUPS

Other than rice, a Filipino meal needs nothing more than a good soup, or sabaw, to make me feel right at home. A warm bowl of arroz caldo rice porridge heavily scented with ginger, green onions, and chicken was a welcome aroma that often greeted me and my siblings when we arrived home from school on those frigid winter days. In my house, soup was always a vital component of our meals either as the featured main course or as an accompaniment. We’d moisten our rice with broth and eat it in tandem with the soup’s meat or vegetables.

I love the versatility of Filipino soups, which range in heartiness from light broths that whet the appetite to thick stews that quickly fill the belly with just a few spoonfuls. Two styles of soup that, despite the occupation of two Western cultures, haven’t made their way onto the Filipino table are creamed and pureed soups. For this collection I’ve selected an eclectic assortment of soups—including a nontraditional mushroom variation of arroz caldo—that gives you the versatility to choose between a one-pot meal, a casual side dish, or an elegant first course.

I can’t definitively say that there is a quintessential Filipino soup the way adobo or pancit are considered national dishes, eaten in some variation all over the islands. However, there is one class of soup called sinigang, a term used for sour broth soups, used to stimulate the appetite and cool the body from the tropical island heat. The components may vary from seafood, meats, or vegetables with the souring agent traditionally represented by a fruit such as calamansi (native lime), tamarind, or green mango. Native vinegars, like those distilled from coconut water, sugarcane, or palm sap, are also a popular souring alternative being less acidic than the distilled white or cider vinegars commonly used in the United States. Regardless of the ingredients you wish to highlight in your soup, whether they be sweet scallops, creamy buko (tender coconut meat), or aromatic oxtail, sinigang demonstrates the care that Filipinos take in balancing the soup’s acidity so that it melts with the other flavors into a lively harmonious broth.

Despite having been fully integrated into Filipino cuisine, many of the soups have maintained characteristics of their national origins. Though Spanish in name, Arroz Caldo (chicken and rice soup) bears all the traits of thick porridgelike congee from China. Spain’s contributions are reflected in Sopa de Pan a la Diabla and meatball soup or Almondigas, “Filipinoed” by the addition of bean thread noodles. Other soups, such as Binakol with its young coconut meat, the heavily gingered Tinola, and a simple boiled oxtail and vegetable soup called Nilaga, bear the original Malay flavors.

Creating a superior soup is no different than with any other recipe—it starts with good quality ingredients, at the core of which is stock. A Filipino kitchen is incomplete without a light chicken stock used to add moisture, delicate flavor, and body to almost any dish—from soups to stews to stir-fries—without overpowering the flavor of other ingredients. However, I oftentimes prefer matching my stock to the main ingredient in my recipes for more intense flavor: chicken stock for chicken or pork dishes; beef stock for beef dishes; fish or shrimp stock for seafood dishes; vegetable stock for vegetables. The Basics chapter includes simple recipes for beef, chicken, seafood, and vegetable stocks to suit your specific needs.

I highly suggest reading and trying the recipe variations to give yourself options in preparing and flavoring your soup so that it best suits your needs. Often even the smallest changes in procedure or seasoning can be the difference between a recipe that you never try and one that becomes your all-time favorite.

WONTON SOUP PANCIT MOLO

The name of this soup is somewhat deceiving. Those familiar with pancit know that it normally falls under the category of Filipino noodles. However, Pancit Molo is the exception. Noodles are replaced by wontons in this light soup from the Molo district of Iloilo, one of the four provinces composing the Visayan island of Panay. The wontons admittedly take some time to form, but this recipe will leave you with enough to freeze for a quick soup during the week. For a shortcut, form the meatballs out of the filling and cook them in the broth. Cut the wonton wrappers into strips and add them to the soup for instant noodles.

Serves 4

Makes 32 to 36 wontons

Wontons

½ lb (225 g) ground pork

2 teaspoons peeled and minced fresh ginger

1 green onion (scallion), finely chopped

1 tablespoon soy sauce

1 teaspoon freshly ground black pepper

1 package (10 oz/275 g/50 pieces) round wonton wrappers

1 large egg, beaten

Broth

4 cups (1 liter) Chicken Stock (see page 15)

One 1-in (2½-cm) piece fresh ginger, peeled

One 1-in (2½-cm) piece lemon-grass

2 tablespoons fish sauce

Pinch of freshly ground black pepper

1 green onion (scallion), chopped

¼ lb (125 g) watercress, washed, with woody stems removed

Form the wontons: Combine the ground pork, ginger, green onion (scallion), soy sauce, and black pepper in a bowl. Mix the ingredients thoroughly. Place a wonton wrapper on your work surface. Use a pastry brush to lightly moisten the edges of the wrapper with beaten egg. Place a teaspoon of meat filling in the center of the wrapper. Fold the top half of the wonton over the filling so that the edges meet to form a half-moon. Press out any air bubbles around the filling and firmly seal the edges. Lightly moisten one corner of the half-moon and fold it around the belly of filling to meet the other corner. The dumpling will look like a bishop’s hat. Press the corners together firmly and place upright on a baking sheet. Continue with the remaining wontons.

Make the soup: Combine the chicken stock, ginger, lemongrass, and fish sauce in a large pot. Simmer the broth over medium-low heat for 15 to 20 minutes. Remove and discard the ginger and lemongrass. Add 12 to 15 wontons to the soup and simmer for 5 to 6 minutes until the wontons are completely cooked. Turn off the heat and stir in the chopped green onion (scallion) and watercress. Ladle the soup into bowls and serve hot.

HOT-AND-SOUR MUSHROOM SOUP MUSHROOM SINIGANG

There is nothing more satisfying than the smooth tang and suggestive burn of a harmonious hot-and-sour soup. Sinigang is the general term used for sour broth soups that are altogether bright and refreshing, often with a chile kick. Traditionally soured with fruit such as calamansi (Filipino lime), tamarind, or green mango, native vinegars distilled from coconut water, palm sap, or sugarcane are also used as mild souring agents, being less acidic than the distilled white or cider vinegars used in the United States. In this recipe, mushrooms really shine, their earthy flavor a natural complement to the clean broth. A healthy mix of dried and fresh mushrooms gives this soup maximum flavor and weighty texture.

Serves 4

4 to 5 dried shiitake mushrooms

One ½-oz (15-g) piece fresh ginger, peeled

5 cups (1¼ liters) water

1 bay leaf

1 small Thai chile, stem removed

½ lb (225 g) fresh assorted mushrooms (such as shiitake, chanterelle, oyster, enoki), sliced

1 clove garlic, minced

1 small tomato, deseeded and diced

3 tablespoons palm or coconut vinegar

1 teaspoon soy sauce

Pinch of ground black pepper

3 calamansi, halved

Reconstitute the dried mushrooms:

Place the dried mushrooms, ginger, water, bay leaf, and chile in a large pot. Simmer over low heat for 15 minutes. Remove the mushrooms, ginger, bay leaf, and chile from the broth, discarding all but the mushrooms. Cut off and discard the mushroom stems. Slice the tender caps into thin strips and return to the pot.

Make the soup: Add the sliced fresh mushrooms, garlic, tomato, vinegar, soy sauce, and pepper. Simmer for 10 minutes until the mushrooms are tender. Ladle the soup into bowls and serve with the calamansi.

BREAD AND CHORIZO SOUP SOPA DE PAN A LA DIABLA

Full of caramelized onion flavor, this bread soup bears a strong resemblance to French onion soup; added character is lent by chorizo de Bilbao, a semicured sausage heavily seasoned with paprika, which gives the soup a spicy piquant element. Any Spanish-style, semicured sausage will impart an irresistible richness to this light soup. Because bread is one of the main ingredients, use a well-made artisanal bread to make firm dense croutons that maintain their shape and texture once added to the soup. Though not a Filipino standard, I’ve grown fond of making my croutons from either sourdough bread or French baguettes. For a healthy alternative, try this sopa with whole wheat or multigrain croutons.

Serves 4

3 cups (125 g) day-old bread cut into ½-in (1⅓-cm) cubes

½ teaspoon smoked paprika

¼ cup (50 ml) olive oil

¼ teaspoon salt

1 tablespoon unsalted butter

1 onion, sliced

¼ cup (25 g) sliced chorizo de Bilbao

¼ cup (50 ml) rice wine

3 cups (750 ml) Beef Stock (see page 14)

¼ teaspoon dried oregano

Salt and freshly ground black pepper to taste

Make the croutons: Preheat the oven to 300°F (150°C). Combine the bread cubes, paprika, olive oil, and salt in a large bowl. Toss the ingredients to evenly distribute the spices. Spread the bread evenly on a baking sheet and bake for 20 to 25 minutes, until bread is completely firm and toasted. Remove from the oven and cool. Set aside.

Make the soup: Heat the butter in a medium pot (3 quarts/liters) over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until the onion caramelizes and turns golden brown. Add the chorizo de Bilbao and cook for another 2 minutes. Add the rice wine, beef stock, and oregano. Simmer for 15 to 20 minutes to marry the flavors. Season with salt and pepper. Ladle the soup into bowls, sprinkle soup with croutons, and serve immediately.

CHICKEN AND RICE PORRIDGE ARROZ CALDO

Arroz caldo bears a Spanish name that translates into “rice soup,” but this dish is 100 percent Chinese in origin and directly descended from congee. Most Filipinos know arroz caldo (also called pospas or lugaw) as a thick, hearty rice porridge heavily infused with ginger and flavored with stewed chicken. Using bone-in chicken parts will give your soup more flavor than using boneless chicken breast. Going this route means that arroz caldo is best eaten with a spoon and fork to maneuver the tender chicken off the bone. If you want to enjoy the convenience of boneless chicken, substitute cooked, shredded chicken instead of whole parts. Your soup will be delicious, without the added work of the fork. The traditional garnish is a sprinkle of toasted garlic, a special touch that really makes this soup memorable.

Serves 6

Toasted Garlic Garnish

¼ cup (50 ml) olive oil

3 cloves garlic, chopped

Soup

2 lbs (900 g) skinless bone-in chicken thighs or legs

One 1-oz (25-g) piece fresh ginger, peeled

2 green onions (scallions)

2 cloves garlic, minced

2 tablespoons soy sauce

8 cups (2 liters) Chicken Stock (see page 15)

1 cup (200 g) uncooked long-grain rice

Salt and freshly ground black pepper to taste

Toast the garlic: Heat the olive oil in a small skillet over medium-low heat. Add the garlic and cook for 3 to 5 minutes, stirring frequently, until the garlic is a light golden brown. Place a fine sieve over a bowl and strain the garlic. Dry the garlic on paper towels and cool. Cool the oil and reserve for later use.

Make the soup: Place the chicken, ginger, green onions (scallions), garlic, and soy sauce into a large (4 to 5-quart/liter) pot. Pour the chicken broth into the pot and bring the soup to a boil. Reduce the heat to low-medium and simmer for 20 minutes. Add the rice to the soup and simmer for another 30 minutes, stirring the rice to assure it does not stick to the bottom of the pot. The soup is ready when it becomes very thick and the rice is tender. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the toasted garlic.

Variation: Mushroom Arroz Caldo. For a vegetarian alternative, a mixture of dried and fresh mushrooms makes an intense flavorful soup. Soak 3 to 4 dried shiitake mushrooms or ½ (15 g) dried porcini mushrooms in 4 cups (1 liter) hot water for 20 minutes until mushrooms soften. Slice the reconstituted shiitake mushrooms thinly. Combine the ginger, green onions (scallions), garlic, shiitake mushrooms, 1 pound (450 g) sliced fresh mushrooms (your choice), mushroom soaking liquid, soy sauce, and 4 cups (1 liter) water in a pot and simmer for 15 minutes. Add 1 cup (200 g) rice and simmer for another 25 minutes until the rice is tender. Adjust the seasonings and serve with the toasted garlic. For extra mushroom flavor, drizzle a little truffle oil on top of the soup before serving.

MEATBALL SOUP WITH BEAN THREAD NOODLES ALMONDIGAS

It may not be glamorous or fancy, but this meatball and noodle soup is a satisfying weekday treasure. The noodles used for this dish are bean thread noodles, or sotanghon, and the meatballs are a savory combination of seasoned pork and shrimp. Sotanghon are dried, wiry, transparent noodles made from mung bean starch. Often found under different monikers, you might find them labeled cellophane noodles, glass noodles, or mung bean vermicelli. Sotanghon are dried in tight bundles made up of long noodle strands, which can be difficult to cut or separate. Soak the noodles first in warm water for 5 to 7 minutes to soften, then cut them into more manageable lengths. They cook quickly in hot liquid and add an enjoyable slick texture to the broth.

Serves 4

Meatballs

4 to 5 jumbo shrimp, peeled and deveined

½ lb (225 g) ground pork

2 cloves garlic, minced

2 tablespoons Japanese panko bread crumbs

1 green onion (scallion), finely chopped, white and green parts separated

1 chicken bouillon cube, crushed into a powder

Soup

1 tablespoon olive oil

1 large shallot, chopped

½ small red bell pepper, seeded and chopped

2 tablespoons tomato paste

5 cups (1¼ liters) Beef Stock (see page 14)

2 tablespoons soy sauce

1-oz (25-g) bundle bean thread noodles, soaked in warm water

Make the meatballs: Place the shrimp in a food processor. Pulse several times until well chopped into a paste. In a large bowl, combine the shrimp paste, ground pork, garlic, bread crumbs, finely chopped white part of the green onion (scallion), and crushed bouillon cube. Mix thoroughly. Using the palms of your hands, roll a heaping tablespoon of the meat mixture into balls approximately ½ inch (1¼ cm) in diameter. Place the formed balls on a tray. Continue with the remaining meat. Keep the meatballs in the refrigerator until ready to use. Makes 16 to 20 meatballs.

Make the soup: Heat the olive oil in a large pot over medium heat. Add the shallot and red pepper. Cook and stir for 2 to 3 minutes until the shallot becomes translucent. Add the tomato paste, beef stock, and soy sauce. Bring the soup to a simmer. Carefully drop the meatballs into the pot. Simmer another 7 to 9 minutes: the meatballs will float to the surface. Remove bean thread noodles from soaking liquid and add to the pot. Discard the soaking liquid. Simmer the soup for another 5 minutes until the noodles are tender. Ladle the soup into bowls and garnish with the finely chopped green part of the green onion (scallion).

SARDINE AND TOMATO NOODLE SOUP MISUA

Although my dad was not as proficient in the kitchen as my mom, when he pulled dinner duty he always managed to satisfy us with this delicious, lightning-quick soup. A generation later, misua has become one of my daughter’s favorite dishes and a weekday special in our home that even my husband can manage with ease. Sardines are a staple on the islands and enjoyed with equal enthusiasm in their many forms: fresh, dried, or canned. For this recipe, sardines packed in tomato sauce are the key ingredient and can easily be substituted with fresh sardines and fresh tomato sauce when either is in season. Misua noodles are specific to Filipino cuisine and will definitely warrant a trip to the Asian market. They are fragile, superfine wheat noodles that cook in a matter of seconds. Once cooked, they have a silky, melt-in-your-mouth texture unlike any other noodle.

Serves 4

1 tablespoon olive oil

2 cloves garlic, minced

1 green onion (scallion), chopped, white bulb and green stalk separated

1 small tomato, diced

2 (5½-oz/150-g) cans sardines in tomato sauce

3 cups (750 ml) Chicken Stock (see page 15)

2 oz (50 g) misua noodles

2 teaspoons fish sauce

Heat the olive oil in a medium pot (2 to 3 quarts/liters) over medium heat. Add the garlic, the white part of the green onion (scallion), and the tomato. Cook and stir for 2 to 3 minutes until the tomato begins to soften.

Add the canned sardines with the tomato sauce and chicken stock. Simmer the soup for 5 minutes. Add the misua noodles, fish sauce, and pepper. Simmer another 5 minutes until the noodles soften and the soup thickens. Ladle the soup into bowls and garnish with the chopped green spring onion (scallion). Serve immediately.

OXTAIL AND VEGETABLE SOUP NILAGA

This soup became a staple for me in college when I left behind my freshman diet of pizza and instant noodles and eventually had to fend for myself in the kitchen. In the eighties, before it graduated into the galleys of haute cuisine, oxtail was a cheap beef cut that fit perfectly into my meager budget and cooked well in my favorite piece of kitchen equipment, the slow cooker. It’s no wonder that nilaga altogether suited my student sensibilities. I’d start frozen oxtail with water in the morning before I left for class and the meat would be falling off the bone in a concentrated broth by the time I returned home. If you cannot get oxtail, crosscut beef shanks cook marvelously. The tender meat and precious marrow are just rewards for a hearty appetite.

Serves 4

1½ lbs (675 g) oxtail, cut into 1 to 2-in (25 to 50-mm) pieces (substitute beef shank)

7 cups (1¼ liters) water

1 bay leaf

One ½-oz (15-g) slice fresh ginger, peeled

2 garlic gloves, peeled

2 tablespoons fish sauce

1 teaspoon coconut or palm vinegar

1 small leek, cleaned and sliced

¼ lb (125 g) Chinese long beans, cut into 3-in (7½-cm) pieces

2 oz (50 g) horseradish leaves

Place the oxtail, water, bay leaf, ginger, and garlic into a large pot (4 to 5 quarts/liters). Bring the water to a boil. Using a ladle, skim and discard any foam that floats to the surface.

Lower the heat, cover, and simmer for 2½ to 3 hours until the beef is very tender and easily pulls away from the bone. Season the broth with the fish sauce and vinegar. Add the leek and beans and simmer for another 5 minutes.

Turn off the heat. Remove and discard the bay leaf. Stir in the horseradish leaves and allow 2 minutes for it to cook before serving. Ladle into bowls and serve immediately.

YOUNG COCONUT SOUP WITH CORN AND SHRIMP BINAKOL

So important is coconut in the Philippines that there are over a dozen different Filipino words for it in its various forms and uses. Binakol is a pre-Hispanic soup that traces its roots to the Malay natives and features buko (young coconut meat). Unlike meat from the brown-shelled, mature coconut that is semidry and hard, buko is very moist and tender like a cooked apple or a ripe pear. Featured with fresh sweet corn and shrimp, binakol is the perfect summer soup to enjoy with a simple salad or light entrée. To maximize the soup’s corn flavor I make an intense broth out of the cobs, which are packed with corn goodness. You won’t be sorry you made the extra effort. If you’re using frozen kernels and don’t have cobs to make broth, vegetable or chicken stock make delicious stand-ins. Buko is available in Asian markets canned in a light syrup or plainly frozen in thin chunks.

Serves 6

Corn Broth: makes 6½ cups (1⅔ liters)

1 tablespoon butter

1 onion, chopped

2 cloves garlic, peeled

1 bay leaf

A few strands of saffron

3 large ears sweet corn, kernels cut off cobs (reserve kernels for soup)

7 cups (1½ liters) water

Binakol

1 teaspoon olive oil

½ cup (150 g) thinly sliced leeks

2 tablespoons rice wine

1 cup (125 g) fresh corn kernels

1 can (20 oz/570 g) young coconut meat, buko, drained and thinly sliced

5 cups (1¼ liters) corn broth (substitute Vegetable or Chicken Stock, see page 15)

3 tablespoons fish sauce

¼ teaspoon white pepper

½ lb (225 g) shrimp, peeled and deveined

1 small lime, thinly sliced

1 tablespoon chopped fresh coriander leaves (cilantro)

Make the corn broth: Heat the butter in a large pot (4 to 5 quarts/liters) over medium-high heat. Add the onion. Cook and stir for 3 to 4 minutes, until the onion starts to brown. Add the garlic, bay leaf, saffron, corn cobs, and water. Bring the broth to a simmer. While the broth is simmering, begin assembling and preparing the other ingredients for Binakol. After 30 minutes, remove the broth from the heat. Strain the broth through a fine sieve discarding the vegetables and aromatics. Reserve the broth for soup.

Make the soup: Heat the olive oil in a medium pot (3 to 4 quarts/liters) over a medium flame. Add the leeks. Cook and stir the leeks 3 to 4 minutes until they start to brown. Add the rice wine and cook until almost evaporated. Add the corn kernels, sliced coconut meat, corn broth, fish sauce, and white pepper. Bring the soup to a simmer for 7 to 10 minutes. Add the shrimp and simmer for another 3 to 4 minutes until the shrimp are fully cooked. Ladle the soup into bowls with a slice of lime, sprinkle soup with chopped fresh coriander leaves (cilantro), and serve immediately.

Variation: Binakol Chowder. Start off the soup as originally directed, sautéing the leeks and deglazing the pan with rice wine. Add the corn kernels, broth, fish sauce, and white pepper. Reserve the coconut meat. Simmer the soup for 15 to 20 minutes until the corn is tender. Use a blender to puree the soup in batches until creamy. Return the soup to the pot and bring to a simmer. Add the coconut meat and shrimp and simmer for another 5 to 6 minutes. Adjust the seasonings and serve with lime and fresh coriander leaves (cilantro) garnishes.

FROG LEGS SOUP WITH GREEN PAPAYA FROG LEGS TINOLA

I’m sure that for many, the title of this dish is enough to warrant skipping right over it and moving on to the next recipe. But don’t let your greenness with frog legs discourage you from enjoying this highly underrated meat that is a surprising delight to neophytes. The adage that “they taste like chicken” is a testament to frog legs’ unassuming flavor and familiar texture that won’t take you far from your culinary comfort zone—especially as featured here, in this tinola, a common Filipino soup and one of my all-time favorites traditionally made with chicken or fish. The broth, perfumed by herbaceous lemongrass, green papaya, and ginger, is the perfect milieu for the delicate flavor of frog legs, making this clean fresh soup an irresistible pleasure. Frog legs are available fresh at Asian markets or frozen in the seafood section. They require little or no preparation and come ready to cook for easy convenience. If frog legs are unavailable to you, use chicken breast or sea scallops as a substitute.

Serves 4

1 tablespoon olive oil

1 lb (450 g) frog legs, approximately 8 pairs, separated

¼ cup (25 g) all-purpose flour

¼ cup (50 ml) rice wine

1 tablespoon peeled and minced fresh ginger

1 stalk lemongrass, cut into 2-in (5-cm) pieces

5 cups (1¼ liters) Chicken Stock (see page 15)

2 cups (200 g) peeled, deseeded, and sliced green papaya

¼ cup (25 g) lycium dried berries

2 tablespoons fish sauce

¼ teaspoon freshly ground black pepper

1 small bunch watercress, washed with woody stems removed

Heat the olive oil in a large sauté pan (3 to 4 quarts/liters) over medium-high heat. Dredge the frog legs in the flour, shaking off any excess. When the pan is hot, place the frog legs in the pan and sear for 3 to 4 minutes per side until the meat is well browned.

Depending on the size of your frog legs, you may have to do this in two batches, setting the first batch on a plate while the second cooks. Once all the frog legs are seared, return them to the pan and add the rice wine, scraping off any caramelized bits on the bottom of the pan.

Add the ginger, lemongrass, and chicken broth and simmer for 15 minutes. Add the green papaya, lycium, fish sauce, and pepper.

Simmer another 5 minutes until the green papaya is tender. Turn off the heat and stir in the watercress. Ladle the soup into bowls and serve hot.

MUNG BEAN SOUP WITH CHORIZO AND SQUASH MONGOS

Beans are not a dietary staple in the Philippines except for the regular appearance of the healthy, delicious, and versatile mung bean. Originally from India, these tiny olive green beans (or mustard yellow, if shelled and split in half) have crossed the continents, gaining popularity in Western grocery stores in their germinated form, the bean sprout. But the dried bean itself should not be neglected, being a nutritious, flavorful, and quick-cooking alternative to other legumes. Mongos is packed with the hearty flavors of Spanish-style chorizo and butternut squash, the perfect remedy to ward off winter’s stubborn chill.

Serves 6

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon peeled and minced fresh ginger

1 green onion (scallion), finely chopped

1 small tomato, diced

¼ lb (125 g) diced chorizo de Bilbao (substitute andouille or kielbasa sausage)

½ cup (100 g) dried green mung beans

¼ lb (125 g) butternut squash, peeled, deseeded, and cut into ½-in (1¼-cm) cubes

4 cups (1 liter) Chicken Stock (see page 15)

1 tablespoon soy sauce

Pinch of freshly ground black pepper

3 oz (75 g) spinach leaves, cleaned, stems removed

Heat the olive oil in a medium pot (2 to 3 quarts/liters) over medium heat. Add the garlic, ginger, green onion (scallion), and tomato. Cook and stir for 2 minutes. Add the chorizo de Bilbao and cook for another minute. Add the mung beans, squash, and chicken stock. Cover the pot and lower the heat. Simmer the mung beans for 45 minutes until the mung beans are plump and tender. Be careful not to overcook the beans, which tend to become mushy when overdone.

Season the soup with soy sauce and pepper. Turn off the heat, stir in the spinach, and cover the pot. Allow 2 minutes for the spinach to wilt before serving. Ladle the soup into bowls and serve immediately.

PICKLED GREEN MANGOES AND JACKFRUIT

FIVE-SPICE PICKLED VEGETABLES ACHARA

MARINATED SCALLOPS WITH PINEAPPLE AND COCONUT CREAM SCALLOP KILAW

GREEN PAPAYA AND JICAMA SALAD SINKAMAS

CUCUMBER AND TOMATO SALAD

GRILLED SQUID WITH CHORIZO AND OLIVES PUSIT SALAD

WATER SPINACH SALAD WITH SESAME DRESSING

PALM HEARTS AND APPLE SALAD WITH CALAMANSI MAYONNAISE MARINATED

SALMON SALAD WITH FENNEL SALMON KILAW