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• Chicken curry »
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• Pork Barbeque »
• Pasta pronto »
• Bangus sisig and daing na galunggong »
• Roast duckling on New Year’s eve »
• Pearl Balls »

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Chicken, tomatoes and cabbage soup

I don’t want to brag but this soup is something you really ought to experience. Not just taste it but experience it totally. Savor the aroma, enjoy the texture and the subtle flavors.

This new recipe did not exactly come by accident. You know, the way I rummage through the fridge and combine whatever is available. See, I’ve been having hyperacidic bouts for the past couple of days. Too much red meat, I guess, and not enough veggies. So, I wanted something light for lunch today. Light, in the sense that everything in the dish would be easy to digest but still filling enough so I wouldn’t feel too deprived.

I used a whole chicken to make this soup dish. I boiled it, unchopped, to make a good broth. When the meat was cooked, I cut off the thighs and legs and grilled them for the kids. The rest went into the soup.

This soup doesn’t cook in a jiffy since the chicken has to be simmered for quite a while to make a flavorful broth for the base of the soup. But the waiting time is worth it. I wish I can describe the aroma that permeated the kitchen during the last ten minutes of cooking. Whetting the appetite with the aroma of food has never been more true.

In the mood for more food?

• Taiwanese food from Shuin
• Steamed fish with oyster sauce
• Chez Genia: Paris, France
• Braised chicken and fruit and vegetable salad
• MMLDC’s Areva Pavillion
• Chicken and rice
• Cabbage Rolls
• Fresh pineapples
• Capsicum halves stuffed with chicken, cheese and vegetables
• Valentine’s Day breakfast 1: German corned beef, cabbage and mushroom soup