Sopas ni Nanay

By: DJ Arnel


  • 1/4 Sopas (P15 sa palengke)
  • P10-15 Tampalin (Pork Belly Fat) and cut it in small pieces
  • P10 Chopsuey Mix (Get it from your vegetable seller)
  • 2 or more pcs of Red/Regular Hotdog
  • 1 mini can of Evaporated Milk
  • 7 cups water
  • 1 teaspoon salt
  • 3 Cloves Garlic
  • 1 Medium size onion (red)
  • 1 Magic sarap
  • 1 Tablespoon of Ground Pepper (Pamintang Buo)
  • 3 or more Chicken Eggs


Wash the sopas and prepare some water on it.

Add 1/2 teaspoon of salt to sopas and boil until the sopas soften. Add also the 3 or more chicken eggs with their shells on. You will create boiled eggs on your sopas.

While the sopas boiling, put the tampalin pork in a frying fan (do not put any oil or margarine). Let the pork release its oil.

When the Tampalin is now on its chicharon stage or brown stage, add the slice hotdogs. If hotdogs are half cooked, add the garlic and onion. Saute them. Do not let the garlic or onion to become brown. This will taste bitter on the sopas.

Put the Sauted recipe (filtering the oil) on the boiling sopas. Add Magic Sarap and 1 tablespoon of ground pepper or pamintang buo. Let it simmer for 3 minutes. This is to combine the taste of the ingredients to sopas. You will notice also that the soup color may somehow get pink-reddish because of the hotdogs.

After 3 minutes, add the P10 chopsuey vegetable mix (slice carrots, pechay baguio, cabbage, etc.) Add 1 can of evaporated milk.

Simmer for 1-3 minutes.

Optionally, you could add vetsin.

Serve the sopas with egg on every plate.


PS. The image is corned beef sopas. I just put the picture and the source of it.