A collections of SOUP RECIPE of mine from creation, inspiration, adaptation both european and filipino cuisines.
As we know it today is a multi-layered expression of culture and … well-to-do Filipinos traveled to Europe and migrated by time. I’m one of them.
MONGGO SOUP WITH RACKET SALAD (RUCOLA)
Rocket makes a delicious addition to salads but can also be used to make soups and to replace basil in pesto. A bed of rocket is a good base on which to serve grilled poultry or fish.
This peppery leaf is also known as arugula, particularly in the US. It’s a dark green salad vegetable, popular in Mediterranean countries. The leaves have a slightly bitter, peppery flavour and are gathered when they’re young. Rocket is a rich source of iron as well as vitamins A and C.
This time I tried as green leafy veggies for my monggo soup. Which urned out good. This is a simple salad that can be thrown together in a minute but complements an extrodianary selection of dishes. My husband used to hate rocket until he tried this monggo soup of mine with rocket salad as green leafy veggie in the soup. He even noticed that it is rocket salad in it. Not even with a peppery flavour. Unless I told him. WHOA! Something NEW in FILIPINOS CUISINE!!! Have a try and you will know what I mean…wink!
Salad rocket was eaten as far back as Roman times, where it was not only popular in salads but also as an aphrodisiac. The British brought rocket with them when the colonists settled in New England. Rocket has always been more popular in countries such as Italy and Spain than in the United States.
BEEF MEAT AND TRIPE SOUP!
This is an updated version of a recipeoriginally published in JUNE 26, 2009!
Now I made it more beef meat than tripe and more sour and not so spicy or hot. This is according to my kids preferences. They love the soup more sour and more beef meat rather than more tripe and spicy. At the same time serves as a viand not only a soup for everybody. For those who doesn’t eat tripe, you can leave it by omitting.
* 500 g Beef meat
* 75 g Beef tripe
* 1 Lemon, sliced
* 1 beef Broth cube
* salt and pepper to taste
* beef soup stock or water
* some scallions, slice thinly
* 1 onion, sliced thinly
* 4 cloves garlic, crushed and peeled
* 1 1/2 thumb-sized ginger, peeled and sliced
—Boil th tripe until tender. Cut thinly and set aside.
—Heat a casserole, add vegetable oil and saute, onion, garlic, ginger, and beef meat. Season with brot cube, salt and pepper. When dries, add soup stock or water, cover and bring into boil. Once it’s boils lower heat continue cooking until beef meat tender.
—When meat tender, add the cooked and slice tripe, sliced lemon and scallions. Continue cooking until done. Serve while hot.