When I was in Cebu City, Philippines, I was served the finest fish soup I have ever had.?

Question

If you are from the Philippines, or of Philippine descent, can you give a good recipe for fish soup just like they make in Cebu? It was so good.

Answer 1

my mom is from the Philipines

heres a recipe:

SINIGANG NA BABOY (SOUP)

1/4 cup unions sliced

1/4 cup tomatoes chopped

1/2 of tamarind seasoning or 10 pieces tamarind (camais)

6 cups rice water

1 pound fresh shrimp, medium-sized, peeled and deveined

1 teaspoon of salt

2 cups Kangkong leaves and tender stalks

Saute onions and tomatoes. Add tamarind and cook until tender and mushy. Add water and bring to boil.

When boiling drop shrimp in. Season with salt. Add Kangkong and cook for two minutes.

Yield: 8 servings

BEEF STEAK A LA CREME

2 1/4 pounds of beef tenderloin

1/4 cup butter

1/4 cup rich beef stock

1/2 to 1 teaspoon salt

2 tablespoons whole black pepper, freshly pounded

1/2 cup sour cream

Trim tenderloin and coat with salt and pepper. Heat butter in heavy frying pan and brown tenderloin. Transfer to baking dish and roast in 320-degree oven for 20 minutes or until done at desired stage.

Remove meat from pan and set in warm place. Add beef stock and scrape up all drippings in pan. Add liquid to heavy frying pan where tenderloin was browned. Heat thoroughly and add sour cream. Remove from heat and stir to blend.

Slice tenderloin and pour cream sauce on top.

Serve hot.

Yield: 2 servings.



Some tasty Philippine dishes.

SINIGANG NA BABOY (SOUP)

1/4 cup onions, sliced

1/4 cup tomatoes, chopped

1/2 package of tamarind seasoning or 10 pieces of tamarind (camias)

6 cups rice water

1 pound fresh shrimp, medium-sized, peeled and deveined

1 teaspoon salt

2 cups Kangkong leaves and tender stalks

Saute onions and tomatoes. Add tamarind and cook until tender and mushy. Add water and bring to boil.

When boiling, drop shrimp in. Season with salt. Add Kangkong and cook for two minutes.

Yield: 8 servings.

BEEF STEAK A LA CREME

2 1/4 pounds of beef tenderloin

1/4 cup butter

1/4 cup rich beef stock

1/2 to 1 teaspoon salt

2 tablespoons whole black pepper, freshly pounded

1/2 cup sour cream

Trim tenderloin and coat with salt and pepper. Heat butter in heavy frying pan and brown tenderloin. Transfer to baking dish and roast in 320-degree oven for 20 minutes or until done at desired stage.

Remove meat from pan and set in warm place. Add beef stock and scrape up all drippings in pan. Add liquid to heavy frying pan where tenderloin was browned. Heat thoroughly and add sour cream. Remove from heat and stir to blend.

Slice tenderloin and pour cream sauce on top.

Serve hot.

Yield: 2 servings.

CHICKEN/PORK ADOBO

1 cup vinegar

1 head of garlic, crushed

1/2 teaspoon black pepper

1 bay leaf (optional)

2 tablespoons of rock salt

1 to 4 tablespoons soy sauce to taste

1 onion

2 tablespoons brown sugar

1 chicken cut up

1 pound of pork, cut into 1-by-2-inch pieces

Small slice of pork liver, cut into 1-by-2-inch pieces

1 1/2 to 2 cups water

Cooking oil for frying

In saucepan, combine vinegar, garlic, pepper, bay leaf, rock salt and soy sauce. Put in chicken, pork and liver. Stir and let soak for 20-30 minutes. Add water and simmer uncovered until tender. Strain sauce from solid ingredients and set aside.

Chop liver finely. Combine with sauce. Set aside. Brown onion, chicken and pork in cooking oil. Return sauce with liver to saucepan, along with onion, chicken and pork. Add sugar.

Cover and simmer until sauce thickens.

Yield: 8 servings.

PORK APRITADA

2 1/4 pounds of pork

2 tablespoons cooking oil

1 1/2 teaspoon garlic (7-10 cloves)

3 cups tomatoes

1 big onion

3 teaspoons salt

6 tablespoons vinegar

1/2 cup tomato sauce

Water or stock

2 cups sliced red pepper

1/3 cup bread crumbs

4 potatoes, cut into quarters and fried

Slice pork into individual pieces. Saute in oil with garlic, onions and tomatoes. Season with salt. Add vinegar and let boil for 5 minutes. Add tomato sauce and enough water or stock to replace lost liquid. Simmer until meat is tender.

When almost done, add sliced pepper and thicken with bread crumbs. Cook for 5 minutes thereafter.

Remove from fire and garnish with fried potatoes.

Yield: 4 servings.

LUMPIA

1/2 pound lean beef, ground

1/2 pound shrimp, finely chopped

1/3 cup singcamas or water chestnuts, chopped

4 pieces dried mushrooms, soaked, then chopped

1/2 cup spring or green onion, cut very finely

1 teaspoon salt

1/4 teaspoon pepper

1 egg

1 teaspoon soy sauce

30-35 pieces lumpia or egg roll wrapper

In bowl, combine first five ingredients. Season with salt and pepper. Blend in egg and soy sauce. Beat mixture thoroughly.

Open wrapper. At one end of wrapper, spoon about 2 tablespoons of beef mixture and roll tightly. Brush end of wrapper with water to seal.

Deep fat-fry until browned. Cut rolls into 2-inch pieces.

Serve hot with sweet and sour sauce.

Yield: 15 servings.

from a cookbook

Answer 2

If you were in Cebu, you must have had "tinowang isda".  This tinowa is a bit more bland than other regions but Visayans love it for the simplicity of flavor.  You have to have fresh fish *(good ones for this would be lapu lapu (?), sea bass, red snapper or other white fish).  Ingredients are very simple but the most important thing is the "tangad" which is very difficult to find.  I think it's lemongrass but I'm not so sure.  It could be available in Asian markets.  Just boil fish, tangad with some onions, one tomato and some ginger.

Answer 3

I love fish soup too.  The #1 ingredient is tamarind mix! That's what makes it so scrumptiously tangy!