Creamy Chicken Sopas Recipe - Pinoy Tagalog Filipino - Once again we are back with Chef Jun. Juns recipes are in Tagalog the official language of the Philippines. Please check below here for a list of the ingredients for this recipe in English. There is also a list guide of names and terms to help you with your Pinoy Filipino cooking.
CREAMY CHICKEN SOPAS
INGRIDIENTS**
BONELESS CHICKEN BREAST,ELBOW MACARONI,CABBAGE,WHITE ONIONS,CARROTS,CHICKEN SAUSAGE,EVAPORATED MILK,SALT,GARLIC,CELERY,GROUND BLACK PEPPER,
METHOD..
01.IN A BOILING WATER DROP THE BONELESS CHICKEN BREAST ALONG WITH THE SALT AND GROUND BLACK PEPPER.
02.BOIL THE CHICKEN FOR ABOUT 8 MINUTES AND DRAINED,SET ASIDE THE WATER BECAUSE WE WILL USE IT LATER ON.SHREAD THE CHICKEN INTO SMALL PIECES.
03.AGAIN ON ANOTHER COOKING POT HEAT SOME OIL AND ADD THE GARLIC
04.ADD THE WHITE ONIONS AND STIR.
05.ADD THE SHREAD CHICKEN BREAST.
06.ADD THE CHICKEN SAUSAGE
07.ADD THE BOILED WATER THAT WE SET ASIDE AND ADD MORE WARM WATER IF NECESSARY
08.ADD THE ELBOW MACARONI AND CELERY AND EVAPORATED MILK.
09.COVER AND BRING IT TO A BOIL UNTIL THE MACARONI IS COOKED
10.OPEN THE LID AND ADD THE CARROTS AND CABBAGE
11.STIR WELL AND ADD SALT AND GROUND BLACK PEPPER AND IT IS READY TO SERVED.
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Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad − to marinate.
Banli/Binanlian/Pabanli − blanched.
Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.
Binalot – literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .
Buro/Binuro − fermented.
Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata − cooked with coconut milk.
Guisa/Guisado/Ginisa or "Gisado" − sautéed with garlic, onions and/or tomatoes.
Halabos/Hinalabos – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno – baked in an oven or roasted.
Ihaw/Inihaw − grilled over coals.
Kinilaw or "Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga − boiled/braised.
Nilasing − cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon − roasted on a spit.
Lumpia – wrapped with an edible wrapper.
Minatamis − sweetened.
Pinakbet − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
Paksiw/Pinaksiw − cooked in vinegar.
Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich.
Pinakuluan – boiled.
Prito/Pinirito − fried or deep fried. From the Spanish frito.
Relleno/Relyeno – stuffed.
Tapa/Tinapa – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado – cooked with a thick sauce.
Sinangag – garlic fried rice.
Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
Tosta/Tinosta/Tostado – toasted.
Torta/Tinorta/Patorta – to cook with eggs in the manner of an omelette.