En este asunto

As simple and basic as they may seem, soups can and in most cases do provide the nutrition and sustenance we need. A few vegetables, some seasoning and water can make the most of soups. Cheap and versatile, soups can be a meal on its own. While normally relegated as a starter and filler, soups can serve as the centerpiece of a meal too. A good sinigang or nilaga are some soups that can stand on their own, only needing some rice and a dipping sauce to complete a meal. Now that the rains have come and the “ber” months are upon us, there’s nothing better than a hearty soup for cool, wet nights.

My section this month tackles one of our more famous and in my opinion, best soups—Pancit Molo. While I’m not in the slightest bit Ilonggo, I’ve always been a fan of this dish for as long as I can remember. Its unique use of “surf and turf” (chicken, pork and shrimp) in the broth makes for a savory mix unlike any other. Another unique feature is the use of wanton dumplings and the wrappers themselves as “pancit”—a truly all in one dish, with the carb component already mixed in. Chefs Day Salonga and Edith Singian also share their favorite soups, great additions to any menu.

This month, we also take you, our readers back to one of our favorite places—La Union. As regularly as we’ve been to that lovely province up north, there still is so much to discover and share. For those who haven’t the time to head out of town, we share some of the food finds we got to try recently. We got to try Northern Chinese cuisine, an authentic Japanese favorite and a new Euro-Japanese restaurant this month. While we do like to cook, going around and trying new things and old favorites isn’t such a bad way to spend a few weeks either. This and much more in our September issue of Cook.

COOK MAGAZINE Magazine Description:

Being the oldest monthly culinary magazine in the Philippines, Cook Magazine continues to evolve and adapt to the interests and demands of our readers and supporters. We at Cook Magazine pride ourselves with providing our readers and advertisers practical, kitchen-tested recipes from our country’s top chefs and food experts, local and international dining destinations and food-related features and event partnerships. We look forward to leading the way in sharing our love of food for years to come.