Sinigang na Ulo ng Tuna sa Miso

This recipe was cooked when I was in the Philippines. One of my mom's specialty :) . And in today's celebration of Mother's day, the best way to remember my mom, who is now in the Philippines, is to post one of her best dishes :)

I have posted a similar recipe before, but for this particular recipe, I have used tuna heads, Japanese yellow miso and mustard greens (mustasa), instead of salmon, garbanzo beans puree and lettuce. Either way, this is definitely a comfort food .

Ingredients:

• 1 kg Ulo ng Tuna (Tuna Heads) - cut into half
• 2 tablespoon ginger - thinly sliced
• 2 tablespoon garlic - chopped
• 1 large onion - chopped
• 3 medium tomatoes - chopped
• 1 chilli
• Mustard Greens (Mustasa)
• 1/2 cup Japanese Yellow Miso
• 3 cups water
• fish sauce / salt
• Sinigang sa Sampalok mix - 2 tablespoons

Procedure:

1. Saute ginger, garlic, onion and tomatoes.
2. Add water and miso. Let it simmer for 3-5 minutes.
3. Put tuna heads, chilli, sinigang sa sampalok mix and fish sauce / salt to taste. Simmer for 2 minutes.
4. Put the mustard greens a minute before switching off the heat.
5. Serve and enjoy!

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Salmon na Sinigang sa Miso

I haven't blogged in few months now and I really miss my online kitchen.

And to make sure my new recipe will be quite interesting for you guys, I've chose to post something which I made a twist to achieve a perfect blend.

Sinigang sa Miso is one of Pinoys' comfort food especially during rainy days. I have posted the same here in my blog but what will make this new post a little bit different is an ingredient that helped me achieved an almost true native miso from Philippines.

In my previous post I just made use of Sinigang sa Miso Powder, but I guess I was not so satisfied since I'm used to have a thick, sour and creamy soup in the Philippines. So, thanks to my land lady for giving me an idea to achieve that goal. She suggested me to use puréed garbanzo beans to mix in the soup to thicken and make it more yellow. So, without more intro, here's how I did it.

Ingredients:

• 1/2 kg salmon fish
• 1 tablespoon ginger - minced
• 2 tablespoon garlic - chopped
• 1 medium onion - chopped
• 2 medium tomatoes - chopped
• 1 chilli
• lettuce
• garbanzo beans (chickpea) boiled - 1 cup - puréed
• 1 cup water
• fish sauce / salt
• Sinigang sa Sampalok mix - 1 tablespoon

Procedure:

1. Saute ginger, garlic, onion and tomatoes.
2. Put salmon, chilli, sinigang sa sampalok mix and fish sauce to taste. Simmer for 2 minutes.
3. Add water and puréed garbanzo beans. Let it simmer for 3-5 minutes.
4. Put lettuce a minute before switching off the heat.
5. Serve and enjoy!

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Sinigang sa Miso

Though my husband and I are currently in a Muslim country, we still try our best to somehow follow our Catholic tradition of avoiding pork or beef meat during Holy Week. So, for several days now, we are having vegetables and seafoods for our meal.

My husband particularly requested for Fish Sinigang sa Miso for our weekend dish. It was a bit of challenge for me since I don't know where to find miso here in Abu Dhabi. I even asked my brother for suggestion and procedure how to cook it. Sinigang sa Miso is one of my Mom's specialty that my husband was really spoiled. Good thing that I found Sinigang sa Miso Mix powder in a Filipino grocery near my office. One more thing is that I don't know how a mustard leaves looks like here in UAE. So, I really have to asked to the seller if they have mustard leaves, it was funny that they will answer me, "yes, we have mustasa!"

Friday morning, my husband and I went to fish market and bought Maya-maya, which again, I am not familiar with how it looks like. Thanks to my friend (fish seller) for helping us to identify Maya-maya fish.

You can use many other kinds of fish. Some used milk fish (bangus) and some used salmon. You can also use other vegetables for sinigang like radish (labanos), okra and string beans.
Ok, everything from my list of ingredients are complete, so here's how it goes.

Ingredients:

• 1 kg Maya-maya cuts
• 2 bunches mustard greens (mustasa)
• 2 large tomatoes, sliced
• 2 tablespoon ginger - sliced
• 1 medium onion, diced
• 1 pc long green chilli (siling pangsigang)
• 1 pc hot chilli pepper
• 1 sachet Knorr Sinigang sa Miso powder mix
• 3 cups water
• 2 tablespoon cooking oil
• 2 tablespoon fish sauce

Procedure:

1. Heat a cooking pot and then pour-in cooking oil.
2. Put onions, ginger, tomatoes and hot chilli, saute for 3 minutes.
3. Add fish sauce and the miso powder, cook for another 2 minutes.
4. Put-in the water and then stir. Bring to a boil.
5. Put-in the long green chilli and the fish. Cook for 10 to 15 minutes in low heat.
6. Finally, add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens.
7. Serve and enjoy!

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