Entries Tagged 'soup' ↓

Ingredients:

1 big bangus cleaned but not scaled cut in about 4 to five slices

2 siling haba (finger chilies)

3 cloves of garlic pounded

a small piece of ginger washed, pounded

1 ampalaya sliced

1 eggplant sliced

half a cup of vinegar

1 teaspoon of salt

some water about (half a glass of small water)

Procedure:

Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.
Source: Paksiw na Bangus Recipe

Tinola Manok Ingredients:

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves)
• 1 liter of water
• 5 garlic cloves, minced
• 5 pieces of tomatoes, sliced
  
• 1 red onion, diced

• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

• In a stock pot, heat oil and sauté garlic, onion, tomatoes, chicken and ginger.
• When the tomatoes are cooked add water.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis or salt.
  
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot with plain rice.