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Fried Pork Dumplings

on June 25, 2011

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Sinabaw na Borot

Borot is the name of the fish I used in this recipe. It's how its called here in Cagayan de Oro. I don't know in the different parts of the country or in the world. It's the kind of fish that's readily available in the market. And it's cheap. I can use this for Adobo, Sinugba(grilled), Inon-on(paksiw), and many others. My ingredients in soup varies upon what's available in the kitchen, but the three should always be present: onion leaves, ginger and siling-labuyo. Bell pepper or atsal is an alternative, but the "kick" to the tongue of the former is what I'm after. The latter is believed to eliminate the unwanted fishy smell. I was told by a native cook in Bukidnon. The ingredients for this are fish, tomatoes, siling-labuyo, Chinese cabbage, water, ginger, salt and MSG(just a little bit) and onion leaves. That's all. The procedure is, again, very simple. Just put all the ingredients in the pot except for the green part of the onion leaves

Pork Soup with Potato and Pechay

Guinataang Bangus

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