gravy-loving area | Manila Times

“Do you have a friend more kind and accommodating in the world of food than soup? Who calms you when you are sick? Who refuses to leave you when you are poor and stretches out his resources to give you sustenance and joy? Winter and cool you in summer, yet who is also capable of honoring and impressing your richest table? Your most demanding guests? Soup does its best, no matter how unkind circumstances are imposed on it. You hang out when you’re poor and sick, don’t you?” – Judith Martin

One thing about being part of this region is our innate penchant for anything soup or broth: the one that starts our meal with a bowl of warm comfort, never mind if it’s a hot summer’s day in Manila.

We can also take this at any time of the day, whether it is for breakfast, as a meal or mirinda. In fact, most food trips made in Manila will almost always include a bowl of soup from well-known establishments in the process.

In the region, each country has its own unique style – Japan has always been famous for its ramen culture; Taiwan beef stew and xiao long bao (dumpling soup); Hong Kong for wonton soup; Singapore Lakshaha; Vietnam for its voice; Myanmar for Mohingarha; Thailand for Tom Yum. South Korea for sundubu-jjigae and many other delicacies.

Locally, our soup dishes are varied and are not far: from the famous and beloved go-to soups like sinigang, nilaga, tinola, batchoy, bulalo and even just simple Sinabawan dishes like laswa, bulanglang, etc. – these really give the dishes comfort, warmth and perhaps even childhood memories in Every time we take a sip.

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Especially during the rainy season, these soup dishes are useful and make a truly satisfying meal. Incorporating bowls of soup into your meal plans will also have its medicinal or therapeutic benefits, so much so that a bowl of soup or lugo when one is well will do.

A sustainable way to have soup on hand especially when you want to make your own soup dishes is to make homemade broth or broth. Depending on which part of the country you are, the aromatics used may also vary. In the Visayas/Mindanao region, ginger and lemongrass are commonly combined in the preparation of the basic soup.

Making your own broth or soup broth is a sustainable way to prepare your family’s meals.

Here are two simple homemade broth/gravy recipes.


1. You can use vegetable scraps for this such as peels of onions, garlic, carrots and celery.

2. Best to roast this/dry it in the oven

3. In a pot, put the leftover vegetables with enough water. The mixture is boiled.

4. You can season the broth or broth later when preparing your dish.

bone broth

There are a lot of benefits to drinking bone broth, and collagen is one of them.

1. Wash the meat bones well (you can use beef, pork, chicken, or a combination of both) to produce a cleaner, lighter broth.

2. When using aromatic substances, mirapoix is ​​commonly added – using celery, onions, carrots. It is best to roast the aromatics first before preparing the broth to maximize the flavour. Add pepper, bay leaf and other favorite ingredients.

3. In the stockpot add the bones, water and aromatics. Let it boil slowly and then simmer for a few hours (some even take up to 24 hours)

4. Optional: Once cool, cool in the refrigerator and you can remove the fat that rises to the surface (remove the fat). Alternatively, you can use a fat separator.

5. The bone broth is ready. You can freeze this with freezer-friendly storage containers to use at your next meal or to take a shot of broth every day for wellness. You can season the broth later when preparing your dish

You can now enjoy many soup dishes by simply preparing your own broth. This is a healthy and economical way to prepare your meals instead of relying on instant stock cubes.

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The author can be reached at [email protected] Or follow her on Instagram @kaycalpolugtu and @aplateofbahaykubo.

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