Corn and Malunggay Soup Recipe

This Corn and Malunggay Soup Recipe produces a healthy soup dish composed of shredded white corn and malunggay (Moringa) leaves.

The health benefits of the soup produced from this Corn and Malunggay Soup Recipe comes from the malunggay leaves. Previously called “poor man’s” vegetable, malunggay leaves have been discovered to possess incredible health benefits. Because of the countless benefits that can be derived from the leaves and fruit, the tree has now been dubbed as the “miracle tree”.

Although this healthy Corn and Malunggay Soup Recipe only calls for corn and malunggay, you can add boneless chicken breast slices to make it more flavorful. All you need to do is saute the chicken slices for a few minutes before adding the vegetables and broth.

Having this soup (along with a few hours of rest) after a tiring day at work or after a heavy workout can get your strength back and relieve stress. By the way, you can also add malunggay leaves to your Chicken Tinola for better nutrition.

Try this Corn and Malunggay Soup Recipe and let me know what you think. Continue reading Corn and Malunggay Soup Recipe

Sinigang na Buto-buto with Gabi

Another variation of Sinigang and one of the tastiest — perhaps, is the Sinigang na Buto-buto with gabi. Sinigang is a Filipino sour soup dish composed of either meat or seafood. The common meats used to make this dish are pork and beef while fish and shrimps are two of the common seafood ingredients. Aside from meat and seafood, this dish is also comprised of different local vegetables that are available whole year long.

Pork neck bones are called “Buto-buto”. This part of the pig is a combination of bones and meat. Most of the flavors are extracted from the bones; this was the reason why “Buto-buto” has become the choice for Sinigang.

Gabi or taro root acts like a thickener. When boiled for some time, taro root has the tendency to melt or dilute in water; this makes the soup thick.

Do you also use Buto-buto in your sinigang or do you prefer the meatier parts?

Try this Sinigang na Buto-buto with Gabi Recipe and let me know what you think.


Sinigang na Buto-buto with Gabi Recipe


  • 1 lb pork neck bones
  • 2 pieces eggplants, sliced
  • 1 medium radish, sliced
  • 5 to 8 pieces okra
  • 3 pieces medium tomatoes, quartered
  • 3 pieces long green chili (or siling pangsigang)
  • 1 pack tamarind base sinigang mix (good for 2 liters)
  • 4 pieces taro root (gabi), halved
  • 3 cups water spinach (kangkong or ong choy), leaves separated and stems chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 6 cups water
  • 2 tablespoons cooking oil

Watch the cooking video:

Cooking Procedure

  1. Heat a cooking pot then pour-in cooking oil.
  2. When the oil is hot enough, sauté garlic and onion.
  3. Add the pork neck bones and fish sauce.
  4. Pour-in water then bring to a boil.
  5. Add tomatoes and simmer for 40 minutes or until pork is tender.
  6. Add the sinigang mix, radish, long green chilies, and taro root (gabi) and simmer for 8 minutes.
  7. Put-in the eggplant and okra then simmer for another 5 minutes.
  8. Put-in the water spinach and stir. Turn off heat and cover the cooking pot for at least 5 minutes (this will cook the water spinach).
  9. Transfer to a serving plate then serve.
  10. Share and enjoy!

Number of servings (yield): 4


Papaitan is a famous Ilocano soup dish mostly composed of cow or goat innards. The name of this dish was derived from the Filipino word “Pait”, which means “bitter”. The bitter taste of this soup comes from the bile. This is a bitter juice extracted by the liver and stored in the gallbladder to aid digestion.

Although this soup is popular, one needs to develop and acquired taste to enjoy it. Once an acquired taste has developed, you will surely appreciate this dish without minding its components.

The first time that I tried this dish was in a “kambingan”. It is a type of restaurant that specializes in goat dishes. I did not like Papaitan at first because of the bitter taste. I was told that it will taste better if I squeeze-in some calamansi; well, it did. It is also best when served really hot.

This recipe that we have here makes use of cow parts. I chose to cook cow parts mainly because of the availability of ingredients in my area. If in case goat parts are available in your part of the world, you can use the goat equivalent of the ingredients.

Try this Papaitang Baka recipe and let me know what you think. Continue reading Papaitan