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Ginisang Talong

on February 15, 2012

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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

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