Chicken Mami (Filipino Chicken Noodle Soup)

This is what we called Chicken Mami, a popular Filipino noodle dish made from fresh egg noodles and homemade chicken broth, topped with napa cabbage, carrots, fried garlic, hard boiled eggs and chopped spring onions. Chili is optional.


1 kg chicken breasts, boneless
1 pack 8 oz thin egg noodles, cooked according to package instructions
6 to 8 cups chicken broth (or combine 6 cups water and 1 ½ piece chicken cube)
2 cups chopped Napa cabbage
1/2 teaspoon garlic powder
1/4 cup chopped spring onion
1/4 cup toasted garlic
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt
4 to 6 pieces boiled chicken egg
Carrot strips for garnish optional


1. Pour-in chicken broth in a deep cooking pot. Bring to a boil.

2. Add chicken breasts, onion powder, salt, pepper, and garlic powder. Cover and simmer for 30 to 40 minutes. Note: Add a little water if necessary.

3. Turn off heat. Remove the chicken breasts and slice as thin as possible.

4. In a wide individual serving bowl, arrange the cooked noodles, chopped Napa cabbage, carrot strips, boiled egg, chicken, spring onions, and toasted garlic. Pour-in the hot broth.

5. Serve and share this Chicken Mami (Filipino Chicken Noodle Soup) and enjoy with family and friends!


Tomato Soup with Croutons

This weekend, Klarion asked me if she could make one dinner every week and tonight she prepared Tomato Soup with Croutons.

Heck yeah, I would love that! So she grabbed her cookbook called Sugar and Spice Cookbook for Girls by Hinkler Books and chose what she’s going to cook. She decided she’s going to make Tomato Soup with Croutons! Hmmm, sounds good but we actually haven’t had tomato soup as our dinner… you know we’re Filipinos and we can’t live without rice… as Filipino says “Rice is Life” lol! So, this is going to be unusual for us but we’ll give it a try. They say kids eat what they cook. So I’m keen.

She’s supposed to cook Tomato Soup with Croutons yesterday but she went for a Sunday playdate with her friend so she begged me if she could do it today after school. “Gladly”, I said.

With a little help and supervision, Klarion made Tomato Soup with Croutons. Kiara fried some fish fingers to go with it. It was a filling warm dinner for this cold winter night. We also made some changes in the recipe but we’ll share with you the original recipe. So here’s what you need.



2 tbsp olive oil
1 shallot, diced
1 large carrot, diced
1 tsp plain (all purpose) flour
400 g/14 oz canned chopped tomatoes
600 ml/ 21 fl oz/ 2 1/2 cups vegetable stock (broth)
1-2 pinches white (granulated) sugar


2 slices white bread, cut into cubes
2-3 tbsp grated cheese (cheddar or gouda)



1. Heat 1 tbsp oil in a large pan and gently cook the diced shallot and carrot until tender.

2. Add the flour and cook for 1 minute. Add the tomatoes and stock (broth), cover and simmer for 20 minutes. Allow to cool slightly, then puree in a food processor or blender until smooth. Return to the pan and season with salt and sugar to taste.

3. For the croutons: Heat the oven to 180 degrees C. (160 degrees C fan/350 degrees F/ gas 4). Grease a baking tray (sheet).

4. Put the bread cubes on the baking tray and drizzle with the remaining oil. Bake for about 8 minutes until just golden. Sprinkle with the cheese and bake for a further 2-3 minutes until the cheese has melted.

5. Reheat the soup and ladle into bowls. Serve tomato soup with croutons scattered on top and garnish with parsley.


This Tomato Soup with Croutons can be made up to 2 days before and kept in the refrigerator.


Beef Pochero

4-6 cups water
1/2 kg beef brisket with bone
1 large onion
4 tbsp oil
2 cloves garlic
2 tomatoes
3 medium potatoes
1 medium sweet potatoes
2-3 chorizo sausage (chinese sausage)
1 can chick peas
1 small head cabbage
1 cup french beans
1 bok choy
1 tsp black peppercorns
4 tbsp fish sauce

1. Pour water into the pot and bring to boil.
2, Add in the beef and onions. Cover and cook until beef is tender.
3. In a pan, saute garlic and tomatoes.
4. Put the sauteed garlic and tomatoes into the pot of beef.
5. Add potatoes and sweet potatoes. Simmer until the potatoes are nearly cooked.
6. Add chorizo, chick peas, beans, cabbage, and bok choy, cook for a few minutes.
7. Put salt, fish sauce, and peppercorns to taste.

Share and enjoy with family and friends!!!

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Nilagang Baka (Beef Soup)

My 6 year old daughter calls Nilaga as “Nigala” until now. She got used to it though she knows how to say it properly already she still prefers to call it the way she used to call it ever since. It is one of her favorite filipino dish. Her appetite is remarkable when she eats nilaga. This is a very ideal dish during winter, though in the Philippines, we eat Nilaga no matter what the weather is. Sharing this hot dish with family makes it more meaningful. Eat Nilaga with hot rice and fish sauce with calamansi or lemon on the side to compromise beef’s after taste…

1 kg beef soup bones
1 medium onion
4 medium potatoes
half medium cabbage
salt or fish sauce to taste
pechay (bak choy) and leeks optional

1. Boil beef soup bones for 50 minutes or until tender over a medium heat.
2. Add in onions and potatoes.
3. After 5 minutes, add cabbage.
4. salt or fish sauce to taste.

Share it with family and friends!!!