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Thursday, October 25, 2012

Nilarang: How to cook this Cebuano dish...

Nilarang is a cebuano cuisine that is similar to the Sinigang of the Tagalog region. I had trouble searching for the proper recipe on the internet so I decided to make one but with a twist. I added some kangkong leaves to add some flavor.






Ingredients:

Half Kilo Fish (I used Maya-maya)
4 Cloves Garlic (chopped)
2 Pcs Onions (chopped)
4 Cayeene Pepper (chopped)
3 pcs Ripe Tomatoes (chopped)
Half Cup Black Beans (liquid stock drained, and washed with tapwater)
1 Cup Kangkong Leaves
3 tbsp Cooking Oil
4 tbsp Soy Sauce
5 Cups Water
Salt and MSG for seasoning

How to cook:

          1. Saute garlic in cooking pot using 3 tbsp cooking oil. Add Onions, Sili, and Tomatoes after Garlic has turned golden brown.

2. Add Fish.

3. Add Black Beans and Soy Sauce. Let simmer for 15 minutes.

4. Add 5 cups water and let it simmer again for 10 minutes.

5. Add Salt and MSG according to your taste.

6. Toss in the kangkong leaves and serve.

7. Enjoy!








3 comments:

Rowaaa said...

This is so yummy!

Riel Holganza said...

Thank you.

Therese said...

I cooked this for lunch and it was so delishhhh!!! Perti namong higop sa sabaw. And no need na for MSG. The dish can stand on its own. And we used malunggay leaves instead of kangkong. Sugbuanong sinigang!

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