Enter the email you used to register to our website. You will recieve an email with a link to reset your password.
This Visayan-version of tinolang isda is gently soured using tomato and lemongrass for that light fish taste and flavorful broth.
1. Combine water, onion, tomato, ginger, lemongrass, finger chili and bell
pepper in a pot. Simmer for 10 minutes.
2. Add malasugi and
simmer for 1 minute.
3. Season with MAGGI MAGIC SARAP and stir in scallion and malunggay.
Transfer into a serving bowl and serve.
Malasugi needs only a short cooking time. Take care not to overcook it to enjoy the desirable texture.
How to Cut Onions and Garlic
How to Cut Vegetables
Kutsilyo Care Tips
Salmon Steak in Pineapple Tamarind Soup
Inihaw na Pusit
Crab Quesadilla with Mango Salsa
You may edit your current list or create a new one. Save and print it for easy reference!
Love this recipe? Create an account or log-in to save this to your Favorite Recipes, and easily find it next time you cook!
You've just saved this recipe to your Favorite Recipes. Next time you need a quick go-to recipe, head to Favorite Recipes and you'll find this!
Please Create an account or log-in so you can add this recipe to your Grocery List!
1/2 kg sliced malasugi
4 cups water
1 pc medium red onion, sliced
2 pcs medium tomato, quartered
1 pc thumb-size ginger, julienned
2 stalks lemongrass (tanglad), crushed and tied
1 pc finger chili
1 pc red bell pepper, cut into strips
2 sachets MAGGI MAGIC SARAP®
1/4 cup picked malunggay
1 stalk scallion, sliced