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Homemade broth
Serves 5 to 6.
Ingredients :
500 grams of gindara fillets1
2 potatoes, about 250 grams
1 whole garlic
1 onion (I used red)
1 plump and juicy tomato
1 bell pepper2
a handful of chicharo (snap peas, mangetout)
2 finger chilis (siling haba)
2 celery stalks
half a cup of cut onion leaves for garnish
2 cups of coconut cream (I used canned)
patis (fish sauce), to taste
juice of one lemon, or about 3 tablespoonfuls of kalamansi juice
3-4 tbsps. of cooking oil3
Cooking procedure :
Peel the potatoes and cut into 1-1/2 inch cubes.
Heat the cooking oil in a wok or frying pan. Cook the potatoes until done and the edges lightly browned. This will take about 10 minutes if the potatoes have been cut into 1-1/2 inch cubes. While the potatoes fry, prepare the rest of the ingredients.
Crush and peel the garlic. Mince.
Peel the onion and slice finely.
Dice the tomato.
Trim the celery sticks and cut diagonally, about half an inch thick.
Core the bell pepper, scape off the seeds and veins and dice.
Trim the ends and sides of the chicharo.
Cut the finger chilis into 2 to 3 portions.
Cut the gindara fillets into bite-size pieces, roughly the same size as the potatoes.
When the potatoes are done, add the garlic, onion and tomato to the pan and cook for a few seconds. Next, add the celery, chicharo, chilis and bell pepper. Stir fry for a few minutes. Add the fish. Cook, tossing, until the fish starts to turn opaque. Pour in the coconut cream, season with patis and stir. Simmer4 until the fish is done.5
Turn off the heat, pour in the lemon or kalamansi juice, stir and transfer to a serving bowl. Garnish with onion leaves.
Serve hot with rice.
Notes:
1 Any white, firm, fleshy fish can be substituted
2 Red, green or yellow bell pepper will be good.
3 If you are not using a non-stick pan, you will need more cooking oil to cook the potatoes. Just pour off any excess after the potatoes are done.
4 Let the coconut cream simmer without allowing it to reach boiling point to prevent curdling.
5 The fish will be done in five to seven minutes. Do not overcook to prevent the fish from crumbling. It should be cooked through but not mushy.
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Comments
11 Responses to “Homemade broth”
Leave a Reply
connie,
this may sound stupid, what what is leek in tagalog? and when you say shallots, is it like dahon ng sibuyas?
i wanted to start cooking but sometimes am not familiar with the ingredients. do you have a glossary or something where I could lookup some of the cooking terms?
thanks a lot.
don’t know the tagalog term for leeks, brenda, sorry.
shallots are “sibuyas na mura” or “sibuyas tagalog”. they are small res onions.
re the glossary. i have a few (link). i should add more to them, really.
connie,
how long will the chicken broth last?will i put broth in the freezer?a million thanks!more power!
hi, just dropping by.. hehe
re: tagalog term for leeks -or other asian ingredients you might want to check this link:
http://asiarecipe.com/phiingred.html
more power to your site!
raquel, sorry, late reply. frozen, the broth can last for a couple of weeks.
thanks, mai.
Hi Ms. Connie, good evening!
I am very happy to see when I checked out your website tonight that I have received a reply from you…really! thank you so much! I’ve already checked the link for the homemade broth.
Right now at this very moment, I have tried your baked macaroni..its amazing! its my first time to use a tomato paste. And I am very happy and contented with the results. It really tastes good! Definitely, I’ll be using your “homemade broth” recipe to the other pasta and soup I’ll be doing. The broth I used for this bake mac, was the broth from fresh beef cubes alone, but it tastes good too!
Once again, thank you so much, Ms. Connie and rest assure that I will always check your website to try more of your recipes.
More power to you and to your family! Ü
Somehow when I make the broth with “tanglad” lemon grass, it give a distinct flavor for all the soup that I make, either chicken, beef, or turkey. That’s why I try to always have it in hand. Nagtanim pa nga ako nun para lagi akong meron. hahaha, ang hirap lang i-trim in the yard, sabi ng husband ko, parang hindi mo mapapatay itong tanim na ito.Parang cogon grass eh. Bumili na lang daw ako ng paisa-isa sa market.
Even when I make other dishes, basta it calls for something with sabaw, I add lemon grass, I just have to remember to take it out before serving or else…
Hi Connie! Ganito na din ako gumawa ng broth….he!he!he! I always plan to stock sa freezer ko kaso lagi na lang nauubos eh….Mahilig kasi sa sauce, soup ang family ko….Eversince I’ve discovered your website, I’m addicted na to it and feeling ko mommy kita na I should follow,,,,,,,,, he!he!he! Good for me and my family….Healthy eating habits…..He!he!he!
Hi Connie,
Just wanted to know why the ingredients were not cut or chopped first. The onion in the picture still has the dry brown skin. Any reason for this? I’d appreciate it.
Lolay, because you’re going to remove them after simmering. Onion skin adds color to the broth.
leeks is kutsay