Ingredients:
1 bangus (milkfish) fish head
rock salt
4-6 pcs tomatoes, quartered
4-6 pcs red onions, quartered
2-4 bags of small sampalok (tamarind)
1 tali ng kangkong leaves or more if you want
*sitaw (legumes), cut in 2 inches
*1 eggplant, diagonally sliced or whatever slice suits you
*banana blossom or puso ng saging, chopped, salted for five minutes and rinsed
1 medium-sized labanos (radish), diagonally sliced
okra, sliced
green chili
4 cups water
For fried bangus:
Rock salt
Bangus cut crosswise
1 cup flour
1 tsp salt
1 tsp pepper
Ziploc bag
Oil
Procedure:
- Rub rock salt onto fish.
- Heat pan, then pour oil.
- Mix flour, salt and pepper in a Ziploc bag.
- Dump in cut bangus except for its head. Shake.
- Dust-off excess flour on fish before placing it into warm oil for frying. Lower the heat to medium.
- Flip over and set aside once fish are cooked.
- In a pot, place in tomatoes, onions, fish head, and eyeball a good amount of rock salt.
- Pour in 4 cups of water. Then bring it to a boil.
- Add in sampalok and radish.
- Set aside fish head.
- Once sampalok are cooked (when it's popped out and are softer), strain each piece and submerge the strainer into the simmering/boiling soup while extracting its juice using the back of your ladle.
- Discard sampalok. And you can place back the fish head into the soup.
- Add in sitaw, if you have, together with the eggplant, and banana blossom (puso ng saging).
- Once half-cooked, add in kangkong, green chili and okra.
- Taste the soup. Add rock salt if needed. If it's too sour, you can add more water and adjust its saltiness to your liking.
- Serve hot with rice.
For video recipe:
No comments:
Post a Comment