Monday, April 2, 2012

Sinigang sa Miso ni Magellan

Sinigang made tangy enough by Chef Boy Logro
  • 300 grams Miso paste (japanese product)
  • 2 liters Water
  • 600 grams Whole Lapu Lapu (cut into fillet but leave skin into 2 pieces)
  • 100 grams Red onion sliced
  • 100 grams Over ripe Tomato
  • 2 pieces Siling haba (green finger pepper)
  • 150 grams Cubed Gabi (taro)
  • 1 tsp. Salt
  • 1 tsp. White pepper ground
  • 150 grams Sliced white radish
  • 150 grams Sitaw (string beans) cut into 2 inch lengths blanch
  • 150 grams Kangkong (swamp cabbage) leaves blanch
  1. Place miso paste in a medium size pot with water, onion, tomato, radish, siling haba, gabi and cook until tender.
  2. Season with salt, pepper, Lapu Lapu fillet then fill with kangkong (swamp cabbage), then roll and skewer with bamboo sticks.
  3. Place on miso stocks, together with gabi (taro), radish and the roulade Lapu Lapu and cookuntil tender.
  4. Arrange on soup plate and siding, garnish with sitaw, taro, swamp cabbage, radish and serve hot.

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