Category: Legumes, Rice, Pasta & Noodles

Spicy Bean Soup

Bean Soup, Photo by JMorton

Spicy Bean Soup



  • 2 onions
  • 2 carrots
  • 2 tbsp olive oil, plus extra for drizzling
  • 3-4 ripe tomatoes
  • 1 bay leaf
  • 1 cup pre-cooked or canned cannellini beans
  • 6 cups vegetable stock (or 3-4 cubes of vegetable bouillon dissolved in 6 cups of hot water)
  • a few slices of orange peel
  • 1 parmesan rind
  • salt and freshly ground black pepper
  • 1 big bunch of chard stalks and young leaves
  • fresh parsley, chopped

Lomi (Noodle Soup)

Lomi, photo by Bless Mercado

Lomi (Noodle Soup)

Lomi is a delicious soup made from thick noodles called mike, small pieces of meat, sliced fish balls and vegetables.  It can also be made by adding seafood like shrimps.

It is a great favourite afternoon snack back in the Philippines.  It can of course be a part of lunch or supper table 🙂

The Ingredients:

150 g pork belly, sliced in bitesize pieces
50 g pork liver, sliced in bitesize pieces
1 courgette (zucchini) or 1 small patola (sponge gourd), peeled and sliced
1/2 napa cabbage, chopped
1 stalk celery, chopped
2 tbsp dark soy sauce
1 cup water
1 large onion, chopped finely
3 tbsp vegetable oil
2 cloves garlic, finely chopped
2½ lbs egg noodles (mike – canton noodles)
salt & pepper to taste
8-10 fish balls, quartered

Method of preparation:

In a large casserole, heat the oil and fry the garlic and onion until brown.

Add add the pork and stir until golden all over.  Add the pork liver & fish balls and saute for a couple of minutes more.

Season with the soy sauce and pour in the cup of water.  Bring to a boil.

Drop in all the vegetables.  Cover the casserole and leave to simmer for 5 minutes.

Stir in the noodles.

Check the seasoning by adding (or not) salt and freshly ground black pepper.

When the noodles have softened, turn of the heat.

Serve immediately.

Seriously delicious.

 Turn of the heat and break a couple of fresh eggs into the thick noodle soup.  Cover the casserole for a minute and it is ready to serve a la subtle Korean style 🙂






Chicken & Chickpeas Casserole

Chicken and Chickpeas casserole

Chicken & Chickpeas Casserole

This recipe is ideal for a roaring family night. 🙂  It is heartwarming; it is filling; it is delicious.

Best of all it is straight forward to make.

Below is the recipe.


2 onions, peeled and chopped
4 cloves of garlic, peeled and chopped finely
1 inch ginger, peeled and sliced thinly
1 yellow bell pepper, cut
1 red bell pepper, sliced
2 medium tomatoes, sliced
1-2 fresh red chillies
a small bunch of fresh coriander
1 heaped teaspoon ground turmeric
2 teaspoons curry powder
2 chicken bouillon dissolved in 4 cups hot/boiling water
8 chicken thighs
olive oil
1 can chickpeas, washed and drained
1 teaspoon tomato purée
100g spinach, trimmed


Using a food processor, mixed together the onion, yellow pepper, coriander, chillies, garlic and ginger into a paste.

Heat the oil using a large casserole pan over moderate heat.

Fry the chicken thighs until golden all over.

Add the rest of the onions as well as the red bell pepper and heat for 3-4 minutes.

Stir in the paste and let everything sizzle for a couple of minutes. Watch that it does not burn!

Pour in the chicken bouillon broth.

Tip in the drain chickpeas.

Stir in the tomato purée.

Season with salt and freshly ground black pepper.

Put a lid on the casserole and leave to simmer for 40-50 minutes until chicken is fully cooked through.

Uncovered for the final 5 minutes and stir in the spinach.

Serve with boiled rice and a large jug of water!


Banana Stuffed Suman

Banana Stuffed Suman, photo by Mae Sanguer

Banana Stuffed Suman


500 g sticky rice (malagkit, glutinous or pudding rice)
300 ml water
250 ml coconut milk
200 g caster sugar
12 pieces banana leaves
3 ripe saba bananas, cut in half crosswise and lengthwise and then lengthwise again; one banana will yield 4 pieces 🙂
1 tbsp granulated brown sugar
1 tbsp water


Soaking the rice overnight in water would make the grains swell up and quicker to cook.

Rinse and drain the soaked rice and cook with water.  Add a pinch of salt to boiling rice.  Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.

Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.

Pour the coconut syrup mixture over the sticky rice and mix well.

Using another pan pour in the water and tablespoon of sugar and heat until boiling.  Add the bananas and cook for two minutes.  Drain and let the bananas cool down.

Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.

Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the banana.

Repeat the same process with the remaining rice and banana. Fold into parcels and steam for 35 minutes.