Sinigang sa Miso ni Magellan
by Chef Boy Logro
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
For this dish, the question begs. Why does Executive Chef Boy Logro call his next soup dish Sinigang sa Miso ni Magellan? Well, his irrepressible sense of humor shines through as he explains, it is because the fish uses for it is lapulapu. The tangy,zesty amalgamation of flavors explodes from the first sip to the last slurp and the juicy fish morsels going with it.
For this dish, the question begs. Why does Executive Chef Boy Logro call his next soup dish Sinigang sa Miso ni Magellan? Well, his irrepressible sense of humor shines through as he explains, it is because the fish uses for it is lapulapu. The tangy,zesty amalgamation of flavors explodes from the first sip to the last slurp and the juicy fish morsels going with it.
- 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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