MAIN INGREDIENTS
The rich and flavorful papaitan is a popular Filipino soup which consists of goat or cow innards such as heart, tripe, or liver, simmered alongside garlic, onions, and various spices. The most important addition to the dish is bile - a bitter liquid extracted from animal livers, giving the soup its distinctive sour flavor and a light yellow color.
This popular Ilocano dish is always served hot and is usually garnished with sliced green onions and chili peppers.
MOST ICONIC Papaitan
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Soto babat is a traditional soup and a type of soto. It's usually made with a combination of beef tripe, scallions, ginger, garlic, shallots, turmeric, lemongrass, kaffir lime leaves, bay leaves, coriander, salt, sugar, and white pepper. The tripe is boiled, cut into pieces, then mixed with the fragrant and sautéed spices and beef broth.
The soup is simmered until everything is tender. Once done, soto babat is typically complemented with ingredients such as bean sprouts, sliced cabbage, lime juice, fried shallots, soy sauce, and glass noodles. The soup is sometimes served with rice and chili sauce on the side.
MAIN INGREDIENTS
Although it originated from the Chaozhou province in China, pig’s organ soup is nowadays most popular in Singapore. The dish consists of pig offal, sliced pork, vegetable strips, onion leaves, and pepper. It is often served accompanied by eggs, rice, vegetables, braised tofu, or a special sauce prepared with a combination of soy sauce and chopped chili peppers.
It is believed that the secret to a good broth is the combination of saltiness and sweetness coming from hours of boiling together pickled vegetables and pork bones.
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