Filipino cuisine is renowned for its rich and flavorful dishes, with soups holding a special place in its culinary heritage. From comforting classics to innovative creations, Filipino soups are a feast for both the senses and the soul. Let’s dive into four delightful ulam ideas with sabaw that will surely tantalize your taste buds.
1. Sinigang na Hipon (Shrimp Tamarind Soup)
Ingredients:
- 500g shrimp, peeled and deveined
- 2 tomatoes, quartered
- 1 onion, sliced
- 2 cups water
- 1 packet sinigang mix
- 2 cups spinach leaves
- Salt to taste
Instructions:
- In a pot, bring water to a boil.
- Add tomatoes and onions, then simmer until softened.
- Stir in sinigang mix until dissolved.
- Add shrimp and cook until they turn pink.
- Toss in spinach leaves and season with salt.
- Serve hot and enjoy the tangy goodness of Sinigang na Hipon!
2. Bulalo (Beef Bone Marrow Soup)
Ingredients:
- 1 kg beef shanks with bone marrow
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 corn cobs, cut into chunks
- 2 potatoes, quartered
- 1 bunch pechay (bok choy)
- Fish sauce to taste
Instructions:
- In a large pot, combine beef shanks, onion, and garlic.
- Fill the pot with water, covering the beef.
- Bring to a boil, then simmer until beef is tender.
- Add corn cobs and potatoes, simmer until cooked.
- Season with fish sauce to taste.
- Add pechay, cook until wilted.
- Serve hot and revel in the hearty goodness of Bulalo!
3. Tinola (Chicken Ginger Soup)
Ingredients:
- 1 whole chicken, cut into serving pieces
- 1 thumb-sized ginger, sliced
- 3 cloves garlic, minced
- 1 onion, sliced
- 2 cups malunggay leaves (moringa)
- 1 green papaya, peeled and cut into chunks
- Fish sauce to taste
Instructions:
- In a pot, sauté garlic, ginger, and onion.
- Add chicken pieces, cook until lightly browned.
- Pour enough water to cover the chicken.
- Bring to a boil, then simmer until chicken is tender.
- Add green papaya, simmer until softened.
- Season with fish sauce to taste.
- Toss in malunggay leaves, cook for a few minutes.
- Serve piping hot and savor the comforting taste of Tinola!
4. La Paz Batchoy (Pork Noodle Soup)
Ingredients:
- 300g pork belly, thinly sliced
- 200g pork liver, thinly sliced
- 200g miki noodles
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups pork broth
- Fish sauce to taste
- Crushed chicharron (pork cracklings)
Instructions:
- In a pot, sauté garlic and onion until fragrant.
- Add pork belly and liver, cook until browned.
- Pour in pork broth and bring to a boil.
- Season with fish sauce to taste.
- Add miki noodles, cook until tender.
- Ladle into bowls, top with crushed chicharron.
- Serve hot and relish the comforting flavors of La Paz Batchoy!
With these four Filipino ulam ideas with sabaw, you can embark on a culinary journey that celebrates warmth, flavor, and tradition. Whether it’s the tanginess of Sinigang, the heartiness of Bulalo, the comfort of Tinola, or the richness of La Paz Batchoy, each spoonful promises a taste of Filipino hospitality and culinary mastery. So, gather your ingredients, fire up your stove, and let the aroma of these soupy delights fill your kitchen and your soul.