Fish, Kangkong and Okra Soup

My ob-gyn told me to watch my diet, avoid fatty foods and always eat green vegetables. She also said that boiled and grilled dishes are the best diet for all pregnant that’s why most of our meals at home today are simply cooked in this way.

1 500 gm whole fish, cleaned and sliced into desired size
1 small bunch of kangkong, cut and trimmed
12 pcs. okra, sliced into desired length
2 thumb-sized ginger
2 stalks green onion, cut into 1 inch length
1 stalk lemon grass, cut into 2 inches length
1 ripe tomato quartered
4 cups water
1 tbsp. fish sauce
salt and pepper to taste

1. Combine ginger, green onion, lemon grass, tomato and water in a cooking pot. Bring to a boil.
2. Add fish, let it boil and simmer for 5 minutes. Add fish okra, sauce, salt and pepper. Cook for 1-2 minutes or depending upon your desired doneness of the okra.
3. Add kangkong, cook for few seconds. Cover the pot and turn off the heat. Serve immediately.


Hot and Spicy Seafood Soup

One of my simplest seafood soup recipe inspired by our favorite tom yum soup. Very easy and quick to prepare yet yummy! Try it, who knows it might become your favorite also 🙂

3 pcs. medium squid, sliced into rings
400 gm medium shrimps, peeled
1 onion, thinly sliced
2 thumb-sized ginger, crushed
1 ripe tomato, quartered
1 tbsp. chopped red pepper
2 pcs. kaffir lime leaf
1 stalk lemon grass, cut into 2 inches length or as desired
4 cups water
1 tbsp. fish sauce
salt to taste
3 tbsp. chopped coriander leaves

1. Bring water to a boil, add all the ingredients except coriander leaves. Simmer for 10 minutes.
2. Adjust the seasoning. Transfer to a soup bowl and garnish with coriander leaves. Serve immediately.

Fish Eggs Soup

Do you eat fish eggs? For me this is one of my favorite part of the fish but not the large one, only the eggs of medium size fish is the best for me. I love to eat it in every way, be it grilled, fried, sautéed, boiled, pickled, dried…name it, I like it all as long as fish eggs! My hubby asked me once if I ate all the fish eggs no matter what fish it would be, I said as long as I ate the fish then I will eat its egg. lol 😀

In Kuwait fish market, you will always find fish eggs sold by some of the vendors there. The price is ranging from Kd0.500 to Kd1.000 ( $1.9 – $3.8 ) per 5 pcs. of medium fish eggs. It’s quite expensive but if you’re a fish egg lover, this price doesn’t matter at all.

In this recipe, as you see the soup’s color is yellow it’s because I added turmeric powder on it. I was planning to cook it in tom yum way but I ran out of ingredients so I just prepared it in my own classic style of making fish soup.

5 pcs. medium fish eggs
1/3 tsp. turmeric powder
1 clove garlic, crushed
1 small onion, thinly sliced
2 tbsp. ginger strips
1 ripe tomato, thinly sliced
4 cups water
fish sauce to taste
½ tsp. sugar
salt and pepper to taste
2 tbsp. cooking oil
1 stalk green onion, cut into desired length

1. Drizzle fish eggs with turmeric powder.
2. Heat oil in a pot, saute garlic, onion, ginger and tomato for 30 seconds to 1 minute.
3. Add fish eggs, water and fish sauce. Let it boil.
4. Add sugar, salt and pepper. Cook for 3-4 minutes or until eggs are done.
5. Turn off heat. Garnished with green onions.

Pechay soup and semi-stir-fried Chicken

I love cooking this kind of dish especially during my lazy days, lol. It’s like 2-in-1 recipe.


500 gm slices of chicken
2 bunches of pechay / bokchoy , cut according to desired sizes
3 cloves garlic, crushed
2 medium onions, thinly sliced
2 tbsp. ginger strips
1 ripe tomato, thinly sliced
4 cups water
10 pcs. Whole peppercorns
1 tbsp fish sauce
Salt and pepper to taste
2 tbsp. soy sauce
1 tbsp. oyster sauce
4 tbsp. cooking oil

1. Heat 2 tbsp. oil in a pot, sauté half of garlic for 10 seconds, then add one onion, 1 tbsp. ginger and tomato. Saute until tender.
2. Add chicken slices, stir to mix well.
3. Add water, fish sauce and pepper corns. Let it boil, lower the heat and simmer until chicken are done.
4. Turn off the heat, take out the chicken from the pot by using a slotted spoon, transfer to a plate. Set aside.
5. Heat the remaining 2 tbsp. oil in a pan, sauté the remaining garlic, onion and ginger until tender.
6. Add chicken and soy sauce, stir fry for 1 minute, then add oyster sauce. Cook for few seconds. Turn off heat and transfer to a dish.
7. Reheat the pot with chicken stock, let it boil. Add pechay, cover immediately and turn off heat. Let it stand for 30 seconds to 1 minute before opening to serve.

Fish Head Soup

In Kuwait, you will see fish heads for sale at the Fish market since most of the Arabs and other nationalities never eat the head when they purchased the fish, so the vendors were very smart now since they noticed that many southeast asians esp. Filipinos are fond of eating it, then they will sell it for them. When we went to the fish market  few days ago, we bought some shrimps, squids, tuna and a whole fish about 2 kg in weight each. I asked the vendor to clean and slice it for us, I didn’t tell him not to discard the head and he never asked me also if I wanted it or no since he knew that since I’m a Filipino, I will need it for sure but for other nationalities, I noticed that they always asked the customers if they wanted the head or discard it. I’m sure the vendors will be very happy if their cutomers didn’t take the fish heads because it will be an additional profit for them, since they can sell it to other customers.

The recipe below is the heads of the fish I mentioned above, I also included few slices of its meat on it for my son Azhfaar, he likes soup so much. By the way, have you ever tried adding turmeric powder in your meat and fish stews or soup? For me, it should be a must esp. when I cooked fish since aside from its health benefits it will also make the dishes more palatable.

2 large fish heads, cleaned (cut into halves, optional)
¼ tsp. turmeric powder
4 cups water
1 medium onion, thinly sliced
2 thumb-sized ginger, crushed
1 stalk fresh lemon grass, cut into 1 inch length
1 ripe tomato, quartered
1 tbsp. fish sauce
1 stalk green onion, cut into inch length
salt and pepper to taste

1. Drizzle fish heads with turmeric powder. Set aside.
2. Combine water, onion, ginger, tomato and lemon grass in a pot. Bring to a boil.
3. Add fish heads and fish sauce, let it boil. Add salt and pepper, cook for 5-7 minutes. (Cooking time may vary depending upon the size of your fish heads. )
4. Turn off heat. Add green onions, cover the pot. Let it stand for 30 seconds before opening it to spice up with the green onions. Serve.


Lomi or Pancit Lomi is a Filipino dish made with a variety of thick fresh egg noodles . Usually, the ingredients to add on its broth are seafoods like shrimps or squid and small pieces of meat like chicken and liver, sauteed with garlic and onions, then cooked until tender. The main vegetables that most of the cook added on it were carrots and leeks but in some restaurants they also added other kind of vegetables like broccoli and luffa (patola in tagalog). Eggs and small amount of cornstarch were also added to thicken the broth.

Toppings include meatballs, stir-fried ground meat or roasted garlic. It is best eaten while still hot or before the bowl gets cold. It is yummier also if it is eaten during winter days, lol 😀 and that’s the main reason why I cooked this dish. Most of the time, this dish is eaten with soy sauce and lemon juice to spice up the taste.

I think you also noticed that most of the recipes that I posted these past few weeks until now were mainly hot and spicy soup based meals since we were freezing here in Kuwait nowadays, so we want to eat something that keep us warm.

The lomi that I cooked last night was made of chicken flakes, liver and gizzards. This was inspired by the lomi that I ate at one famous restaurant in our hometown, they usually cooked their chicken lomi with liver and gizzards. They also added luffa or patola on it and it was really yummy.

300 g lomi noodles
3 cloves garlic, minced
1 onion, chopped
1/2 chicken breast, sliced into strips
5 pcs. chiken gizzards, thinly sliced
5 pcs. chicken liver, sliced
1 cup peeled shrimps
6 cups chicken broth
2 tbsp. fish sauce
1 tsp. sugar
salt and pepper to taste
1 medium carrot, thinly sliced
1 small luffa, cut into 1/2 inch thick
6 pcs. baguio beans, thinly sliced (optional)
2 stalks leeks, cut into 1 inch length
2 pcs. egg, beaten
2 tbsp. cornstarch, dissolved in 1/4 cup water
2 tbsp. cooking oil

1. Heat oil in a casserole. Saute garlic and onion for 1 minute. Add chicken breast, gizzards, liver and shrimps. Stir-fry gently for about 1-2 minutes.
2. Add chicken broth and fish sauce, let it boil then lower the heat. Add sugar, salt and pepper. Simmer for 5-7 minutes.
3. Add noodles and vegetables, cook for 2-3 minutes. Add beaten egg and continue stirring slowly until the eggs are cooked.
4. Stir in the cornstarch mixture, cook for 1 minute or until the broth thickens.
5. Garnish with roasted garlic or eat as it is.

Tom Yum Goong (Spicy Thai Shrimp Soup)

It’s been a while that we did not able to cook tom yum at home, since we arrived here from vacation we did not visited the Thai mini-market in Kuwait City. We used to go there every time we want to buy Thai products. My hubby told me few days ago that he missed tom yum soup especially when we felt cold during this winter days. So a hot and spicy soup is the best solution for us. Hence, this triggered us to head Kuwait City 2 nights ago, I purchased all the ingredients for Tom Yum and cooked it for our lunch yesterday.

My previous post for Tom yum was a combination of chicken and seafoods like fish fillet and squid, I never used shrimps since my sister who was with us during that days was allergic of shrimps but now that she wasn’t here anymore, I prepared my tom yum with full of shrimps since I noticed that it is still the best for making this soup.

Unlike before, I took picture while it was still at the cooking pan since I was afraid I will not be able to take a photo again if I will serve it immediately.

500 g peeled shrimps, leaving the tails on and deviened
5 cups water
2 stalks lemon grass, cut into 1 inch diagonally
4 pcs. kaffir/lime leaves
2 thumb-sized galangal root, crushed
1 thumb-sized ginger, crushed
3 shallots, thinly sliced
1 tom yum broth cube (optional)
1 medium tomato, quartered
2 tbsp. fish sauce
1 tsp. sugar
100 g fresh mushroom (Straw is the best)
2 pcs. red chili peppers, chopped
½ cup chopped coriander leaves
Fresh lemon/lime juice

1. In a medium saucepan, combine water, lemon grass, kaffir leaves, galangal, ginger, shallots and tom yum cube if using. Bring to a boil.
2. Add shrimps, tomato, fish sauce, sugar, mushrooms and chili peppers. Let it boil, lower the heat and cook for 2-3 minutes. Adjust the seasoning, you may want to add salt or fish sauce if needed.
3. Remove from heat. Transfer to a bowl and add lemon/lime juice according to your taste.
4. Garnish with fresh coriander leaves.

Related Post:
Tom Yum