i & our achi are having a bout of colds & flu. she got hers from school, i think. and i got mine from hers, from the all-nighters i had taking care of her the 1st few days onset. but by God's grace, we are better, it's just a matter of time :-). our shobe is just like her papa, healthy as a horse, (er maybe pony would suit her better), and still all by God's grace! :-)
so anyway, i just had to cook some soup for us.. something easy to swallow w/ our sensitive throats, not oily, and with a chock-full of vitamins to help our bodies in this battle with the virus. to me, tinolang isda (translation: fish) is just the right answer!
the last time i cooked tinolang isda was in Cebu 7-ish months ago. when I and my family got here, i was hesitant to cook the same, because i was not familiar with the fresh fish in this region. Always, all i end up buying at the grocery is the same packed frozen suchi fish.. and i had tried these fried, and steamed and they were really tasty.
to make the story short, i did end up boiling the suchi fish into a yummy bowl of tinola goodness. the kids loved it (finished their meal pretty fast too! that does say something, right? ;) ). and i loved it. it was such a comforting food.
yey! antibodies powered up & energized! fight, fight, fight!
Tinolang Isda
fish fillets or fresh fish
small slice of ginger
1 pc onion, sliced to quarters
1 pc large tomato, sliced to quarters
spring onion, sliced to strips
fish sauce (patis)
salt, pepper
spinach/baby potato leaves/alugbati (or green-leafy what-have-you)
1. in a boiling water, add fish fillets.
let boil for 5mins or so.
2. add the ginger and the tomato, let boil for 3 mins.
then simmer.
3. add a dash of fish sauce, salt & pepper, to taste.
4. add onion and spring onion, simmer for a minute or so.
5. add the green leaves, simmer for a minute.
6. turn off heat, then cover for a minute.
7. serve with warm rice. and enjoy!
my lesson learned:
add the onions last, so they're still bright violet (and retain most of their vits) when served.
enjoy! ^_^
so anyway, i just had to cook some soup for us.. something easy to swallow w/ our sensitive throats, not oily, and with a chock-full of vitamins to help our bodies in this battle with the virus. to me, tinolang isda (translation: fish) is just the right answer!
the last time i cooked tinolang isda was in Cebu 7-ish months ago. when I and my family got here, i was hesitant to cook the same, because i was not familiar with the fresh fish in this region. Always, all i end up buying at the grocery is the same packed frozen suchi fish.. and i had tried these fried, and steamed and they were really tasty.
to make the story short, i did end up boiling the suchi fish into a yummy bowl of tinola goodness. the kids loved it (finished their meal pretty fast too! that does say something, right? ;) ). and i loved it. it was such a comforting food.
yey! antibodies powered up & energized! fight, fight, fight!
Tinolang Isda
fish fillets or fresh fish
small slice of ginger
1 pc onion, sliced to quarters
1 pc large tomato, sliced to quarters
spring onion, sliced to strips
fish sauce (patis)
salt, pepper
spinach/baby potato leaves/alugbati (or green-leafy what-have-you)
1. in a boiling water, add fish fillets.
let boil for 5mins or so.
2. add the ginger and the tomato, let boil for 3 mins.
then simmer.
3. add a dash of fish sauce, salt & pepper, to taste.
4. add onion and spring onion, simmer for a minute or so.
5. add the green leaves, simmer for a minute.
6. turn off heat, then cover for a minute.
7. serve with warm rice. and enjoy!
my lesson learned:
add the onions last, so they're still bright violet (and retain most of their vits) when served.
enjoy! ^_^
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