Bihon noodles and sardines with lemon grass soup recipe

Ingredients:

Bihon- 1/8 kilo

Sardines- 1 can

Lemon grass- 2 pcs

Garlic

Onions

Cooking oil-2 tablespoon

Water

Salt and pepper

Cooking preparations:

1. Soak bihon noodles with warm water to soften just before cooking.

2.  Open 1 can of sardines.

3. Peel garlic then mince and peel onions and chop.

4. Wash lemon grass then mince the root area and after that knot tight.

Cooking instructions:

1. In a casserole put 2 tablespoon of cooking oil to sauté minced garlic and onions.

2. When spices turns brown, add sardines and then mix until the fish will separate little by little.

3. Add 3 cups of water and lemon grass and then let it to boil. Do not cover the casserole.

4. While it is boiling, add drained bihon noodles and continue mixing.

5. It is optional to add another 1 cup of water to remain the level of soup with the bihon noodles.

6. Turn heat over low volume, while adding salt and pepper to taste.

7. Serve immediately with hot rice with pandan leaf.

 Tips:

Don’t forget to soak bihon in warm water because bihon noodles zip almost the water in casserole. 

Lemon grass is one of the secret ingredients in cooking soup recipe to maintain good appetite. 

Garlic and onions are basic ingredients in all recipes.

If you buy sardines, choose the spicy tastes because in soup making spicy adds hotness and freshness.

Much better avoid using too much cooking oil when you make this recipe, to keep eating healthy soup.

 I'd love to hear your comments. Thanks.

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Malunggay and Spinach soup recipe with Dabong or young bamboo shoot

Ingredients:

Dabong- ¼ kilo

Malunggay leaves-1 cup of tea

Lemon grass- 2pcs.

Gabi-1pc

Spinach leaves- ¼ kilo

Eggplant- 1pc.

Garlic

Onions

Salt and ajinomoto

Cooking preparations:

1. To prepare dabong; wash with hot water to soften the dabong. 

2. To prepare malunggay; wash malunggay after that take off the leaves of malunggay from the stem.

3. Wash alugbate or spinach and then take off the leaves and young stem.

4. Peel gabi and then wash after that, chop thinly in square form.

5. Wash eggplant and chop in square.

6. Wash Lemon grass and mince the root area and then knot.

Cooking Instructions:

1. In a casserole; put 2 cups of water and then add chopped gabi vegetables let it boil until becomes tender.

2. Next add dabong vegetables and add 1 cup of water to cook the dabong

3. Add lemon grass to give flavour. And by the way, make sure the level of water is with the vegetables.

4. While soup is boiling, add spinach leaves then mix and after 15 seconds, add malunggay leaves, minced garlic and onions then mix the soup slowly.

5. Add salt and ajinomoto to taste. Then serve immediately.

Tips: 

This soup recipe is really easy to make, though the instructions is quite long but if you already know the basic preparations in cooking, so it is simple for you to do.

Dabong is a cebuano term. In English it is a young bamboo shoot. 

To buy dabong or young bamboo shoot vegetable, it is available in all grocery stores and in public market. 

Buy dabong that is ready to cook.

When you make this recipe do not cover casserole to avoid scum. 

This soup recipe is really good with cooked dried fish.

Always serve hot soup.

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How to make vegetables soup recipes with coconut milk

Ingredients:

Coconut milk

Eggplant-2pcs

Squash- ¼ kilo

Green chili pepper- 2pcs

Gabi-1pc

Garlic

Onions

Ginger

Salt and ajinomoto

Cooking oil- 2 tablespoon

Cooking Instructions:

1. To make coconut milk, put 2 cups of water into the grated coconut then squeeze to extract juice. Filter coconut milk to remove the remaining tiny grated coconut. 

2. To prepare vegetables, wash squash, eggplants and gabi then chop with your desire sizes.

3. Peel garlic, onions and ginger then mince.

4. In a pan, put 2 tablespoon of cooking oil to sauté garlic, onions and ginger and when it is golden brown,

5. Add the chopped gabi then mix with the spices and after a minute add 1 cup of water to cook the gabi and when it is cook,

6. Add chopped squash and add another 1 cup of water to cook the squash. And when squash is tender,

7. Add chopped eggplant mix well. Eggplant vegetable is easy to cook. 

8. Add coconut milk let it boil and then add the green chili pepper to have aroma.

9. Put salt and ajinomoto to tastes.

10 Serve immediately while it’s hot.

Tips:

There is an available canned coconut milk in grocery stores. 

Yet, it is advisable to buy fresh grated coconut because it is natural.

To have more aromas with the soup you can add lemon grass to add good appetite.

Coconut milk has its natural sweet tastes, so there is an option in which ajinomoto is not needed.

Make this soup recipe many times because it is good for your health especially to your parent’s health.

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