If you don’t know yet, Eggplant or Aubergine is my favourite vegetable. Here’s a very simple side dish or part of an antipasto platter for your next meal or party. Last year during the Good Food and Wine, I’ve discovered this product called Grove Avocado Oil and I particularly loved the Garlic Infused version. This product complimented this grilled eggplant of mine so well.
Friday, September 30, 2011
Saturday, September 10, 2011
Kulinarya’s theme for the month of July 2011 is SINIGANG (Filipino Sour Soup/Stew).
There are so many different kinds of Sinigang (Filipino Sour Soup/Stew) and to tell you the truth, speaking for myself…I got so much to learn and only know the basic on Sinigang making….you can change the variety by using either pork, beef, fish and prawns. For the souring agent ingredient, it can be tamarind, guava, kamias or calamansi and if you’re desperate like me, you would run to your pantry for your nearest Sinigang sachet seasoning. Typical vegetables you can include to your Sinigang would be kangkong (water spinach), labanos (daikon), sitaw (snake beans), talong (Lebanese eggplant type), okra, gabi (taro) and if you want 1 or 2 whole banana green peppers.
What I will be sharing you this time will be my favourite Sinigang of all……….Sinigang na Salmon sa Miso (Salmon in Filipino Sour Miso Soup). The leafy ingredient that I use is the Mustasa (Mustard Greens/Gai Choy), reason is this vegetable gives that slight bitterness that compliments the overall taste of the miso based broth. I’ve used Japanese Miso Paste because it gives more kick than the ones that the Filipino Stores here sells as Philippine Miso that are frozen and flat dead in taste.