Khok: Ah, sabaw

Ober Khok
·2 min read

I hope all’s well that ends well with all of us.

We’ve all weathered storms—real ones, and storms that sicken our finances, flood our hearts with sorrow and shake us up with fear.

With real stormy weather comes chilly days that dampen the spirit.

My Aunt Tita Blitte is an expert in cheering up family members. I’m sharing two of her hearty soup recipes that have proven their efficacy in soothing the soul.

CHICKEN SOPAS.

Start with one whole chicken breast boiled with quartered onions. When the chicken is done, strain the soup base and set aside. Either dice or flake the chicken, then set aside.

Have on hand 1/4 cabbage, shredded; three green onions, minced (separate white and green parts); three cloves garlic, minced; one cup diced carrot; one cup evaporated milk; 1 1/2 cup elbow macaroni; one piece chicken cube; six to eight cups water, salt and pepper.

Saute the white part of green onions, and garlic to golden brown. Add the chicken, soup stock and water (use less water if you like). Allow to boil then add chicken cube. When soup boils, add carrots and pasta. After 10 minutes, the cabbage and green onions. Allow to boil, then add the milk. Cook for two to three minutes.

Season to taste. Serve.

MISUA BOLA-BOLA.

Make meatballs: 1/2 kg lean ground pork, one medium minced onion, 1/2 cup grated carrot, five large minced garlic cloves and salt to taste. Mix and form into balls, set aside.

Make soup base. Saute six large minced garlic cloves and minced large onion. Add five cups water. When it boils, add the meatballs. After two minutes, add shredded 1/4 cabbage, and season with salt, pepper and pork flavor powder to taste.

Just before serving, reboil soup, add sikwa cut in half-moons, and six bundles misua noodles.

Cook one minute.

Serve.