Monday, September 14

Perfect Rainy Days Comfort Food Recipes with Solane

Solane shares comfort food recipes for rainy days

The rainy days are here! While the rest of the world gets soaked up outside, it’s a great time to stay indoors, especially at home with loved ones. Even better, why not head to the kitchen and whip up some comfort food?

In time for the season, leading cooking gas brand Solane shares a couple of recipes from two renowned names in the Philippine culinary scene. The dishes are not only delicious – they are also both very filling. One is hot and savory and perfect for beating the cold, while the other is rich, moist and sweet, bringing a little taste of home.

by food writer Ige Ramos
image from Panlasang Pinoy Recipes

Soup Stock Ingredients
2 liters water
½ chicken, cleaned
Bone of 1 ham
Onion, bay leaf, celery, and whole peppercorn

Place the chicken, ham bone, and the rest of the ingredients in a stock pot with cold water. Bring to a boil, lower the heat, and continue to simmer for one hour while skimming off any residue. Remove the chicken and allow it to cool. Shred the meat and some skin and set aside.  

Achuete Water Ingredients
1 tsp achuete
½ cup water

Soak for five minutes in warm water, strain in a clean bowl, and discard the seeds.  

Soup Ingredients
3 chicken gizzards
4 cups water
1 garlic, minced
2 medium-size onions, chopped
1 6-inch Chorizo Bilbao, sliced diagonally with 1/8-inch thickness
1 carrot, ¼-inch cubed
1 potato, ¼-inch cubed
½ cup garbanzos (from the can), skins removed
patis (fish sauce), to taste
1 cup cabbage, shredded
1 250-gram pack sotanghon

Wash the chicken gizzards thoroughly and boil until tender. Cut into ¼-inch strips. Set aside.  

In a saucepan, sauté the onion and garlic, taking care not to burn the garlic. Once the onion turns translucent add the gizzard, chorizo, and shredded chicken. Mix in the carrot, potato, and garbanzos. Stir for five minutes. Add the achuete water and season with patis and pepper. Add the broth slowly, one cup at a time. Once the soup starts to boil, lower the heat and add the cabbage and sotanghon. Simmer for 15 minutes and serve in small soup bowls.  

Citrus Nut Bread

by Chef Editha C. Singian

image from Kenwoodworld

2 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1 large beaten egg
1 tbsp grated orange zest
3/4 cup fresh orange juice
1/2 tsp grated lemon zest
2 tbsps lemon juice
2 tbsps canola or corn oil
1/2 cup coarsely chopped walnuts

Preheat the oven to 350 degrees F. Sift together the dry ingredients and transfer to a bowl. Combine egg, citrus juices and zests, and oil. Add egg mixture to dry ingredients, stirring just till moistened. Fold in the nuts.

Pour batter into greased 8"x4" loaf pan. Bake for 50 to 60 minutes or till done. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack. Wrap in foil and store overnight before slicing to develop the flavor.

More of these recipes from the country’s best chefs are available on Solane’s Facebook page at

When you cook these dishes, opt for Solane’s high-quality LPG cooking gas. Just order via the Hatid-Bahay Hotline at 887-5555, or at

Each Solane Hatid-Bahay also comes with a 7-point safety check and a weight check, to ensure the brand promise of quality, safety, and exact weight. 

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