It is the rainy season again and during this time of the year, rains can last for days on end. For many Filipinos, the best way to stay warm and overcome their rainy day blues is by enjoying their favorite soup dishes.
If you are craving for something but do not exactly know what it is, check out this ultimate list of cozy weather dishes that we all love:
1. Arroz Caldo
The best of European and Asian culinary influences combines in this savory breakfast dish. While the dish is based on the Chinese congee, it is from the Spanish where Filipinos got the idea of adding chicken and different spices in rice porridge, resulting in what is now a Filipino comfort food staple. Different homes have different ways of making a bowl of good arroz caldo, but it always boils down to the fusion of chicken and ginger flavors sprinkled with toasted garlic, topped off with a boiled egg.
2. Champorado
This all-day breakfast staple is well-loved by everyone because of its chocolatey goodness. For fuller flavors, the type of chocolate that’s usually used in this dish is what is locally called tablea which has a bittersweet taste. Upon serving, those who want it creamier may want to add more milk to their champorado, while those who prefer a delightful mix of savory and sweet usually tops it off with tuyo which is locally produced dried fish.
3. Sopas
This milky savory dish is one of the Filipino versions of chicken soup. Usually made with elbow macaroni, carrots, and cabbage, the meat for the soup varies depending on your preference. Some go for the processed ones like hotdogs, canned sausages, or canned corned beef which is a spin-off from the usual shredded chicken.
4. Lomi
Lomi is a dish that has interesting beginnings. First made by a Chinese immigrant who resided in Batangas for his mahjong friends, it eventually paved the way to become the province’s food staple. This noodle-based dish has a rich yellow soup, thick egg noodles, and your choice of meat and eggs for toppings. It is usually served in big batches or bowls and can be shared or eaten alone.
5. Chicken Sotanghon
Chicken Sotanghon is another Filipino version of chicken noodle soup. The base noodle for this dish is sotanghon which is known for having a slippery texture that’s just perfect for slurping. Another remarkable feature of this dish is that it is made from chicken broth and got its color through annatto seeds. Chicken shreds, carrots, leeks, and eggs are its usual toppings.
6. Tinola
In different parts of the country, there are various versions of tinola but it’s usually chicken that’s used for its meat. The common soup base for this dish is infused with garlic, ginger, and fish sauce which gives its minty and savory taste. Chayote or green papaya is used as vegetables for this dish, depending on one’s preference.
7. Bulalo
The beefy goodness of this dish gets its delicious flavor from the beef leg, which is boiled until the marrow becomes jelly-like and easy to slurp. Served usually with Chinese cabbage, potatoes, and stringed beans, one will surely eat more than a cup of rice with this dish.
8. Sinigang
Hailed as one of the best soup dishes in the world, sinigang takes many forms as it can be made with either meat, seafood, or fish. The sour taste coming from the tamarind plus some kangkong, eggplant, okra, and radish makes sinigang a well-loved dish by all ages.
9. Sinampalukang Manok
The tangy sour taste from the tamarind leaves makes this chicken dish a refreshing treat even on rainy days. A lot are wondering if there is any difference between this dish and sinigang when both have the same taste profile. This dish mainly highlights the young leaves infusing its flavor to the chicken.
10. Ginisang Munggo
A Friday staple for most Filipinos, this dish is made with mung beans. The beans are boiled until they reach a certain soft texture. It is then cooked with sauteed tomato, garlic, onion, and ginger. Some add bitter ampalaya leaves to give the flavor another dimension. For the crunch factor, the most common toppings for this dish would be shredded smoked fish and crispy pork backfat, commonly known as chicharon.
