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Is da you?

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!  ^_^

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