10 SOUPS FROM THE PHILIPPINES

Pancit Lomi
A hearty Filipino soup consisting of fresh egg noodles
served in a rich, flavorful broth. It is thickened with flour
or eggs and incorporate pork or chicken, sliced pork
liver, and a variety of vegetables. The most famous
version of pancit lomi originates from Batangas and
often employs sliced kikiam, ham, or vegetables.

Tinola
The term tinola refers to a vast group of hearty
Filipino soups prepared with a flavorful
broth infused with garlic, ginger, and fish
sauce. Most commonly, the soups are
made with chicken, but pork and seafood varieties
are also popular.

Pinikpikan
Pinikpikan is a controversial dish originating from the
Cordillera mountainous region in the Philippines. The
soup consists of chicken and etag, which is cured and
smoked meat that has been kept underground in
earthen jars.

Sinigang na Hipon
Sinigang na hipon is a Filipino shrimp soup
characterized by its sour and strongly savory flavor.
The sinigang’s signature sour flavor comes from
tamarind.

Utan
Utan is a famous Filipino soup which originated in
Visayan Islands. This clear vegetable soup was originally
a poor man’s dish, which included any
vegetable that were at hand. Occasionally, this nutritious
soup can be enriched with chunks of meat or pieces of
fried fish.
Sinigang na Baboy
This variety of sinigang – Filipino savory and sour
soup – consists of various pork cuts that are simmered
along tamarind fruit. Tomatoes, onions garlic, okra,
white radish, water spinach and green long peppers
are also commonly used for this soup.

Bulalo
Bulalo is a traditional Filipino soup that is prepared
by cooking beef shanks and marrow bones until the
fat and collagen dissolve into the broth, resulting into
a robust flavor of the dish. The soup is a specialty of
the Luzon region, it is traditionally consumed during
cold weather and is usually served for dinner.

Batchoy
The hearty batchoy is a popular Filipino soup
consisting of pork offal, chicken or beef stock, and
fresh round egg noodles. Generously seasoned with
shrimp paste and (occasionally) soy sauce, the soup
is usually topped with pork cracklings, fried garlic,
and raw egg.

Sinigang
It is a sour Filipino soup consisting of sampalok (fruits
of the tamarind tree), water spinach, hot peppers,
cabbage, broccoli, eggplant, diced tomatoes, sliced
onions, ginger, garlic, green beans, fish sauce, and salt.
The basic broth usually consists of rice washing, with
the addition of a souring agent.

Tinolang Manok
A nourishing Filipino chicken soup. It can consist of various chicken cuts and internal
organs cooked in a flavorful broth alongside green papaya and chili pepper or malunggay
leaves.

10 SOUPS FROM DIFFERENT COUNTRIES

 Caldo Verde Soup (Portugal)
Caldo Verde, Portuguese for “green broth,” is traditionally
made from potatoes, kale, olive oil, and salt. In Portugal, it is
often enjoyed at special occasions, such as weddings, birthdays,
and holidays.

Pho (Vietnam)
Consisting of broth, rice noodles, herbs, and meat, Pho
(pronounced as “fuh”) is a delicious soup that is a
popular street food in Vietnam.

French Onion Soup (France)

It was once seen as a food for poor people, but the modern
version originates in France in the 18th century. Made with beef
broth and caramelized onions and then topped with bread or
croutons, most commonly gruyère or swiss.

Miso Soup (Japan)

Miso soup consists of a water with dashi powder (the
stock) and softened miso paste. Miso paste is a combination
of fermented soybean, barley, or rice paste, Koji kin (a type
of fungus), and salt.

Thai Vegetable Curry Soup (Thailand)

This soup is the perfect combination of spices from
Thailand and vegetables with tons of health benefits.

Stracciatella Soup (Italy)

Traditionally, this was served at the beginning of Easter lunch. Similar to an egg-drop soup,
stracciatella soup is made by drizzling egg, cheese, and seasoning mixture into hot broth.

White Bean Soup (Cuba)

Many Caribbean and Latin American recipes for white bean soup
originated in Spain, but each region began adding in their own
twist to the dish. The main ingredients include white beans, broth,
potato, and onion.

Harira (Morocco)
This preparation is traditionally consumed in the month of
Ramadan, the period of the year when Muslims fast
throughout the day as a means of reflection and closeness
to their faith. After sunset, when food is allowed, Harira is
consumed with dates and honey cakes.

Goulash (Hungary)
One of the most famous soups in the world is Goulash,
of Hungarian origin. Its roots merge with the history of
their people, who, faced with the need to leave their
homes when shepherding animals, prepared meats to
take on trips. The meat was cooked in a seasoned broth
until it dried. At the time of consumption, the shepherds
heated them again with water, forming a hot and
nutritious soup.

Tortilla Soup (Mexico)

Mexico is known worldwide for its corn tortillas, but few know
that this food is the basis of a famous soup typical of the
country. In the Tortilla Soup, pieces of fried corn tortillas are
mixed with a tomato broth seasoned with onion, garlic, parsley
and pepper.
 10 SAUCES FROM THE PHILIPPINES

Bagoong
A Philippine condiment partially or completely made of either
fermented fish (bagoong isda) or krill (bagoong alamang) with
salt.

Buro
A kind of sauce made from fermented rice and seafood. The
most common buro sauces are burong hipon (shrimp), burong
bangus (milkfish) and burong dalag (mudfish)

Lechon Sauce
The most ubiquitous dipping sauce for lechon is a light brown
sauce made of pork or chicken liver. The liver is first turned
into a paste before cooking it with other ingredients such as
minced garlic and onion, vinegar, sugar and bread crumbs.
 Toyomansi
Toyo translates to soy sauce in Filipino, so this condiment combines soy sauce and calamansi
(a type of lime). This sauce is tangy, sour, and umami-rich.

Suka
This Filipino dipping sauce typically includes vinegar, garlic,
onion, and chilli. It’s a versatile sauce that you can use with an
array of Filipino dishes.

Patis
It is a sauce featuring a strong fish aroma and flavour. This flavour comes from its main
ingredient, fermented salted fish. Many people combines patis with vinegar or citrus juice to
balance out the flavors.

Sweet and Sour Sauce

Fish balls, squid balls, chicken balls and other fried street food
appetizers are not as delicious without this sweet and sour
sauce. The sweet and sour sauce can be used in seafood dishes
such as escabeche, or sweet and sour seafood.

Banana Sauce
It is the Philippine version of the tomato ketchup and is
enjoyed mostly due to its sweet taste, compared to the more
sour tomato ketchup. It is also used as an ingredient for the
Filipino-styled sweet spaghetti sauce.

Toyo
It is primarily made from fermented soybeans, salt, and
water.
 Latik
In the Visayan region it refers to a syrupy caramelized
coconut cream used as a dessert sauce.
 10 SAUCES FROM DIFFERENT COUNTRIES

Coriander Chutney (India)

It enhances the taste of many Indian dishes and acts as a great
accompaniment for pakoras and samosas.

Gochujang (South Korea)

It is a hot sauce from South Korea having fermented
soybeans, chilis, and sticky rice as its ingredients. It has a
thick consistency and used as a finishing sauce like Sriracha,
but it is perfect to use in cooking.

Nam Jim Jaew (Thailand)

It is a popular sauce originating from Thailand. It has a smoky
and sharp flavour. The main ingredients are toasted rice
powder and dried chilli powder with fish sauce, lime juice,
and other herbs.

Tkemali (Georgia)
It originates from the country, Georgia. The taste is tangy
and sour. It is usually served with meats and potato dishes
and mixed in stews.

Molho
Apimentado (Brazil)
This sauce is versatile as it can be enjoyed as a dip for
roasted vegetables, marinade for meat, and seasoning for
grilled meats. It is also known as a hot sauce.
 Agrodolce (Italy)
The name translates to “sour-sweet”, and it tastes the same. It
is a sticky sauce that has sugar and balsamic vinegar combined.

Chermoula (North Africa)

Some of the ingredients are garlic, coriander, parsley,
saffron, and cilantro. Traditionally, it is served with grilled
seafood. You can have this sauce with roasted vegetables and
grilled meats too.

Pebre (Chile)
Chileans have this spicy sauce during barbecues and
asados. It is most enjoyed over toasted bread, but it goes
well with salads, meats, and empanadas.

Ponzu (Japan)
The taste of this sauce is just like soy sauce but has a
citrus kick. You can use this sauce as a dressing on
salads, for marinating the meat, and for a dipping sauce
for seafood.

Haydari (Turkey)
It is made with ingredients like olive oil, mint, parsley, and
Greek Yogurt. It works well on appetizers like toast or
crackers and even grilled fish. .