How to Make Speedy Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum

Hello everyone, have a wonderful day today. Today we will prepare a special dish, the steps to make kang kung salmon and kangaroo soup any night of the week: Filipino Fish Sinigang> Hydrochloric Acid Soup vs Tom Yum. One of my favorite gastronomic recipes. For me, I'll have some fun. It will be really delicious.

When it comes to cooking, it's important to keep in mind that everyone has started somewhere. I don't know if it was born with a wooden spoon and ready. There is a lot to learn to become a productive chef and then there is always room to move forward. Not only do you start with the basics when it comes to cooking, you more or less learn how to prepare a completely new cuisine, such as Chinese, Chinese, Thai or Indian.

The same thing often happens with meals when we add a can of soup, a box of macaroni and cheese, or any other similar product to our creative endeavors to make an instant meal easy yet delicious. You can spot many ideas in this article and hope these ideas are a good start to complement your lunch break, which we all keep from time to time, as well as try new ones. things at your expense.

The good news is that when you learn the basics of cooking, you may need to learn them again. This means that you can constantly develop and expand your cooking skills. As you learn new recipes and improve your culinary skills and talents, preparing your own meals from scratch is much more rewarding than preparing ready-made meals that can be bought on the shelves of your supermarket.

There are several things that affect the flavor quality of salmon and Kang Kong in Tamarind Broth: Philippine Fish Sinigang> Tasty Sour Soup vs Tom Yum, start with the type of ingredients, then choose the freshest ingredients to cut as you prepare and serve. the dishes . They. Don't worry if you want to make kang kung salmon and tamarind sauce: Philippine Fish Sinigang> Tasty Sour Soup vs. Tasty Tom Yam at Home, because if you know the trick, this dish can be used as an unusual special delicacy.

To get started with this specific recipe, we first need to prepare some ingredients. You can eat salmon and kang kung in tamarind broth: Filipino Sinigang Fish> Hydrochloric Acid Soup vs Tom Yam using 21 ingredients and 9 steps. Here's how to prepare it.

If you like the acidity of Thai Tom Yum, you will love this dish. If you can't stand Tom Yum's heat, you'll love him even more! LOL. It can be made with Filipino sinigang shrimp, pork, beef or fish. Salmon is the only fish I like in Sinigang. Others prefer dairy, tilapia, or shrimp. For salmon, you can use salmon fillets, belly (better!) Or even head. I used the head in this vase.

Ingredients and Spices to Make Salmon and Tamarind Broth Kang Kung: Filipino Fish Sinigang> Sweet and Sour Soup Against Tom Yum:

1. traditional ingredients
2. 1-1.5 pounds of salmon, your favorite pieces
3. 1 large onion, sliced
4. 2-3 tomatoes, sliced
5. 1/2 ginger, sliced
6. 4 cloves of garlic, finely chopped
7. Kangkung Forest / Kangkung / Water Spinach / Morning Glory - 3 "long cut - soft leaves and stems
8. 1/2 medium radish, sliced ​​(circles)
9. A handful of kidney beans or long / chopped beans
10. 1 pack of okra, halved
11. 2 fingers of green pepper
12. 1 sachet (22 g) of tamarind blend (for 1 liter)
13. 3-4 glasses of water
14. 1-3 tablespoons of fish sauce (to taste)
15. to taste the salt
16. peppercorns
17. cooking oil for frying
18. Original ingredients (for more vegetables)
19. 1 set of pichai or bokchoy (optional)
20. A few Chinese cabbage / nappa leaves (optional), chopped
21. 2-3 calamansi, squeeze / strain the juice (optional) to deepen the acid

Instructions for making salmon and tamarind kang kung sauce: Filipino fish Sinigang> savory salty soup vs Tom Yam

1. prepare the vegetables
2. Fry the onion in a broth, then the garlic and ginger (helps remove the sticky taste of the fish) until fragrant.
3. Fry in the tomatoes until soft.
4. Add water and tamarind powder. I like the cake, so I use the whole package for 3-4g (small, 22g. A larger package is available) and at the end I add the calamansi (local version of lime). The mixture is cooked.
5. You can buy the Knorr brand at a Filipino store ("sambaluk" means tamarind) or you can use any Asian tamarind blend without a lot of sugar (not the kind used in candy).
6. Vegetables and fish cook quite quickly. Especially with salmon, I don't want to overcook it, so I put the last one in it, unless it's frozen I add it first. Quickly add the vegetables in a row: sticky stems, beans, peppers and radishes first. Then after a few minutes of green leafy vegetables.
7. Salt the salmon before adding salt (pour in the Kang Kongera immediately). Make sure you dive in, especially if you are cooking. Cover the mixture and bring to a boil.
8. Reduce heat when boiling. Taste and add 1 tablespoon of fish sauce first ... if you don't, add salt. Add more tamarind to the mixture if it's not acidic enough, or use calamansi juice. Add more fish sauce to your liking. Cook the salmon until it changes color (not too much, depending on the thickness, 5-6 minutes).
9. Serve hot and pour the soup over the rice. Have a good time!

These small actions you take to achieve the goal of preparing healthy food for your family will be far more important than any big step. Before you know it, you will find that you have more energy and a better understanding of your overall health than you could have imagined before changing your cooking habits. If that's not enough to encourage you, you'll always find an excuse to buy new clothes by going down with a partner or two.

So I'll end up with these special feeding steps to make salmon and kang kung any night of the week in tamarind broth: Filipino fish Sinigang> hydrochloric acid soup vs Tom Yum. Thank you for your time. I'm sure you can do this at home. There will be interesting food in the next homemade recipes. Don't forget to save and share this page in your browser with your loved ones, friends and colleagues. Thanks for reading. Keep cooking!