Petitchef

Filipino with soup, Ginger

7 recipes
Recipe Pesang dalag (mudfish stew in ginger)

Pesang dalag (mudfish stew in ginger)

(2 votes)
Main Dish Very Easy 10 min 15 min
Ingredients: 1 pc thumb size of ginger, peeled and julienned 1 medium leek, sliced ​​diagonally 1 small onion, peeled and quartered Fish sauce 2 tablespoons or Pa...
Recipe Tinola or tinolang manok (chicken stewed with ginger & green papaya)

Tinola or tinolang manok (chicken stewed with ginger & green papaya)

(1 vote)
Main Dish Very Easy 15 min 45 min
Ingredients: several pieces of chicken wings, about 800 g or about 2 libras. 1 medium green papaya peeled and sliced to small sizes some young leaves of horserad...
Recipe Arroz caldo or lugaw (chicken congee)

Arroz caldo or lugaw (chicken congee)

(25 votes), (4) , (9)
Main Dish Very Easy 18 min 45 min
Ingredients: 1½ cups rice 1 kilo chicken cut up to serving sizes. 1 teaspoon salt and ½ teaspoon ground pepper The other ingredients are pretty basic: 2 table...
Recipe Ginisang tahong (sauteed asian green mussels)

Ginisang tahong (sauteed asian green mussels)

(15 votes), (2) , (3)
Main Dish Very Easy 15 min 25 min
Ingredients: a kilo of medium sized tahong 5 gloves garlic, peeled and crushed, 1 thumb sized ginger, peeled and julienned, 1 medium onion, peeled and chopped,...
Recipe Chicken arroz caldo

Chicken arroz caldo

Main Dish Very Easy 15 min 40 min
Ingredients: 1 kilo chicken breast 2 liters water 6 cloves garlic, peeled, half to be crushed, and the other half to be minced 4 large onion, peeled and sliced, d...
Recipe Mussels In Ginger Soup With Chili Leaves

Mussels In Ginger Soup With Chili Leaves

Last week, a reader who goes by the initials V.T., e-mailed me about this particular Filipino mussels soup dish that I forgot about. As I have said to V.T., this is one of my favorite classic Filipino dishes. Unlike a lot of Filipino dishes, this is one
Recipe Tinolang Palaka (Frog Stewed with Ginger and Chili Leaves)

Tinolang Palaka (Frog Stewed with Ginger and Chili Leaves)

(1 vote)
Edible frog and other eating-varieties of the tailless amphibians are still not a universally acceptable table fare in spite of its whitish or yellowish and relatively fine looking meat (maybe debatable), good taste and high nutrients contents. Even if Fr



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