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Sinigang Sa Miso (Fish Stewed in Sour Broth and Miso)

Since I am dieting (desperately), I have been searching my brain on what to cook.

Something healthy and delicious without the guilt.

Then I thought of rainy days and warm soups.. comforting yet tickles the taste buds. So I thought of the traditional sinigang we used to make at home. Not just any sinigang... this one is a unique, protein-filled concoction. So here it goes:

Ingredients (serves 2 -4):

1/2 to 1 kg fillet of any kind of firm fish meat (Maya-maya, Tanigue, Tuna, Milkfish(Bangus) washed and pat dry

1 Onion quartered

5-6 stalks of mustasa (mustard greens) washed and ends cut

1 - 1 1/2 packs of instant sinigang powder (for those who prefer the shortcut version) or

Prepare 1/2 kg young tamarind boiled in water until soft, mashed and sieved to produce at least 1/2 to 1 cup of tamarind juice (if you prefer to make the sour broth from scratch)

1/2 tsp iodized salt

3 pcs green chili (siling pansigang)

3 Tomatoes quartered

1/2 cup of cooking oil to fry the fish

Sprinkle salt over the fish fillets and fry in oil until it is half cooked. Drain the oil. Set the fish aside.

Boil at least 4-5 cups of water in a pot until it goes into rolling boil.

Add the quartered onion and tomatoes until it can be mashed to bring out the flavor in the soup base.

Add either the sinigang broth powder or the prepared tamarind juice and the green chili.

Simmer until all flavor incorporates.

Meanwhile, prepare the miso paste before adding to the broth.

Sauteed miso paste:

250 g Miso

1 head of garlic pounded

1 Onion chopped finely

3 Tomatoes chopped into small cubes

1/4 cup cooking oil

Saute garlic, onion and tomatoes until soft then add the miso paste. cook until the miso paste absorbs the oil and dries up.

Add to the sinigang soup base and stir until the sauteed miso thickens the soup base.

Finally add the fish. Simmer for another 5 minutes to cook the fish thoroughly.

Turn off the stove and put the mustard greens on top and cover the pot to cook the greens.

Adjust the taste with a little salt or fish sauce and pepper.

Serve hot.

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Chicken and Pork Adobo

Long overdue post.

Sorry blog for neglecting you for two years.

I have been distracted.

As a comeback, I would like to share an all time Filipino favorite that can be served at any occasion (Yeah, you may have read this recipe from some other blog but this is my version.).

Yes, the adobo is served in many versions depending on which region of the Philippines you go into. Some people would like their adobo cooked omitting the soy sauce and replacing it with anatto (achuete) juice, some preferred it with thick coconut milk, others would make it Hawaiian style by adding pineapple chunks.

Yet be it ever so humble, there is no place like home. I would always go back to my aunt's original cooking.

So, enough of the blahs and on with the recipe.

Ingredients:

1 kilogram chicken cut into serving pieces

3/4 kilogram pork cutlets or pork spareribs cut into bite size pieces

Marinade and sauce:

1/2 cup of vinegar

1 cup of soy sauce
1 1/2 cups of water

1 head garlic chopped finely

1/2 tablespoon of black pepper

2 pieces bay leaves

Mix vinegar, soy sauce and water and marinade the chicken and pork pieces for an hour.

After an hour place the marinated chicken and pork along with the marinade on a pot or on a wok.

Add the garlic, bay leaves and pepper and bring to a boil.

Once it is boiling, remove the lid and simmer until three quarters of the marinade is already evaporated and the pork starts to seep out its oil.

Drain the remaining sauce and set aside.

Fry the cooked chicken and pork in its own oil until it is semi-crisp and pour the remaining sauce again to the meats.

Remove bay leaves and serve hot.