There's a lot of people I run into who are into Thai and Vietnamese cuisine, claiming "The soups are so exotic, the flavors are rich, can even be fiery, lots of spice." Well my friends, if you haven't devoured "sabaw" (sah bow like bow wow doggy talk) or Filipino soups, you're missing out, because Thai, and Vietnamese foods sort of mirror each other, and it also mirrors Filipino food. Though when talking Filipino food, a lot of the dishes are Spanish based because of the Spaniards occupation in the Philippine Islands centuries ago. Okay nuff of dat, let's get to some soups.
Vietnamese Pho (Fuh) is popular, and the Thai Tom Yum Gai just the same, let's talk about some very popular Filipino Sabaw.
One particularly famous Sabaw is the "Chicken Papaya Sabaw" It is a whole stewing chicken about 4-5 pounds that is boiled in water, with spices ranging from fresh ginger, and garlic, and pepper corns. The bird is then simmered until fork tender, more water is added if the pot's water starts to evaporate, but even then this method flavors the water into a unique simple quick broth. The broth is then skimmed of any impurities, and is saved for making the sabaw.
The chicken is then shredded and set aside. Then the cook will gather a few very green papayas, peel them, seed them and slice them to their liking, I like to slice mine into slim wedges.
When it is time to eat, the cook will make sure there is enough rice for the diners, the rice is usually put into the bowl that the sabaw will be in, the bowls are rather large because in the Philippines this is considered peasant food, the sabaw is the meal.
Once the rice is at the ready, the cook will bring the broth to a boil, and taste for seasonings, the cook may add more garlic or ginger that is fresh, bay leaves, and return the shredded chicken to the boiling broth, and then the cook will add Patis (Pah tees) a fermented fish sauce made from anchovies more than likely, some has shrimp in it so be careful if you are allergic. Again the cook makes sure the patis is just right, just enough for that exotica you know? Maybe vinegar depending on the cook or chef. Very simple, and at the end, the cook will either put fresh basil in the pot and stir it up, or fill each diner's bowl with the Chicken Papaya Sabaw, and garnish it with the basil or limes.
Remember if you can find Sabaw in your city, try it out.
Vietnamese Pho (Fuh) is popular, and the Thai Tom Yum Gai just the same, let's talk about some very popular Filipino Sabaw.
One particularly famous Sabaw is the "Chicken Papaya Sabaw" It is a whole stewing chicken about 4-5 pounds that is boiled in water, with spices ranging from fresh ginger, and garlic, and pepper corns. The bird is then simmered until fork tender, more water is added if the pot's water starts to evaporate, but even then this method flavors the water into a unique simple quick broth. The broth is then skimmed of any impurities, and is saved for making the sabaw.
The chicken is then shredded and set aside. Then the cook will gather a few very green papayas, peel them, seed them and slice them to their liking, I like to slice mine into slim wedges.
When it is time to eat, the cook will make sure there is enough rice for the diners, the rice is usually put into the bowl that the sabaw will be in, the bowls are rather large because in the Philippines this is considered peasant food, the sabaw is the meal.
Once the rice is at the ready, the cook will bring the broth to a boil, and taste for seasonings, the cook may add more garlic or ginger that is fresh, bay leaves, and return the shredded chicken to the boiling broth, and then the cook will add Patis (Pah tees) a fermented fish sauce made from anchovies more than likely, some has shrimp in it so be careful if you are allergic. Again the cook makes sure the patis is just right, just enough for that exotica you know? Maybe vinegar depending on the cook or chef. Very simple, and at the end, the cook will either put fresh basil in the pot and stir it up, or fill each diner's bowl with the Chicken Papaya Sabaw, and garnish it with the basil or limes.
Remember if you can find Sabaw in your city, try it out.
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