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Listen "Fish and Vegetable Soup"
Episode Synopsis
https://3speak.tv/watch?v=cindee08/pbjkgqbt Hello, guys! Welcome to my blog!
Because July is National Nutrition Month, I created my own recipe for fish and vegetable soup as my entry in the @hiveph KwentongKusina contest. In our region, this dish is known as "kusido," and the main components are fish, sweet potato tops, and kalamansi. However, for my own adaptation, I will use milkfish and additional types of vegetables in order to boost the nutritional value of the soup.
This is to demonstrate that preparing healthy meals doesn't have to be extravagant, expensive, or complicated.
This is a very simple dish using ingredients that are widely available in the area. It also takes little time to prepare and cook. Completely no oil needed dish! You can skip the fish and substitute tofu if you don't eat meat or fish. I gave it a try, and it's fantastic. Dried seaweed is another option. It resembles the well-known Korean seaweed and tofu soup with Filipino twists. This is a Healthy, simple, and straightforward recipe.
So let's start cooking!
Ingredients:
Two slices of milkfish ( any kind of fish will do, if nakaLuwagluwag, use salmon head or belly)
3 cups of water
moringa leaves
1 pc small onion
4 pcs ripe tomatoes
handful of sweet potato tops
one small bundle of string beans
3 tbsp of kalamansi juice
1 tbsp of fish sauce
salt to taste
Instructions:
Wash and cut all the vegetables however you want.
Season the fish with salt.
In a cooking pot, add the water, tomatoes, onion, and salt. Let it boil.
Once boiling, add the fish, cover, and let it simmer for 3 minutes.
Add the non-leafy vegetables (string beans, lady finger, or okra) and let it boil for 2 minutes.
Add the leafy vegetables and the green chili (I almost forgot about this one, but this will give a wonderful aroma to your soup).
Add the fish sauce and adjust the saltiness to your liking.
Lastly, add the kalamansi juice, cover, and turn off the heat.
Serve and enjoy!
You can be creative in what kind of vegetables you want to add to this soup; you can add asparagus, spinach, mushrooms, potatoes, radish, or whatever is available in your kitchen. As for me, I used what I harvested in the small vegetable garden in the neighborhood because I believe in a saying: Mas masustansya ang gulay, pag galing sa kapitbahay. And I thank you!
Before I wrap this up, I'm inviting my cookerist friends to join the contest too. Starting off with my friend with thousands of followers on Facebook and YouTube in her cooking vlog: @met2selah, @usagigallardo015, @jurich60, @hallmarkey2023.
❤️❤️❤️
All original content.
Because July is National Nutrition Month, I created my own recipe for fish and vegetable soup as my entry in the @hiveph KwentongKusina contest. In our region, this dish is known as "kusido," and the main components are fish, sweet potato tops, and kalamansi. However, for my own adaptation, I will use milkfish and additional types of vegetables in order to boost the nutritional value of the soup.
This is to demonstrate that preparing healthy meals doesn't have to be extravagant, expensive, or complicated.
This is a very simple dish using ingredients that are widely available in the area. It also takes little time to prepare and cook. Completely no oil needed dish! You can skip the fish and substitute tofu if you don't eat meat or fish. I gave it a try, and it's fantastic. Dried seaweed is another option. It resembles the well-known Korean seaweed and tofu soup with Filipino twists. This is a Healthy, simple, and straightforward recipe.
So let's start cooking!
Ingredients:
Two slices of milkfish ( any kind of fish will do, if nakaLuwagluwag, use salmon head or belly)
3 cups of water
moringa leaves
1 pc small onion
4 pcs ripe tomatoes
handful of sweet potato tops
one small bundle of string beans
3 tbsp of kalamansi juice
1 tbsp of fish sauce
salt to taste
Instructions:
Wash and cut all the vegetables however you want.
Season the fish with salt.
In a cooking pot, add the water, tomatoes, onion, and salt. Let it boil.
Once boiling, add the fish, cover, and let it simmer for 3 minutes.
Add the non-leafy vegetables (string beans, lady finger, or okra) and let it boil for 2 minutes.
Add the leafy vegetables and the green chili (I almost forgot about this one, but this will give a wonderful aroma to your soup).
Add the fish sauce and adjust the saltiness to your liking.
Lastly, add the kalamansi juice, cover, and turn off the heat.
Serve and enjoy!
You can be creative in what kind of vegetables you want to add to this soup; you can add asparagus, spinach, mushrooms, potatoes, radish, or whatever is available in your kitchen. As for me, I used what I harvested in the small vegetable garden in the neighborhood because I believe in a saying: Mas masustansya ang gulay, pag galing sa kapitbahay. And I thank you!
Before I wrap this up, I'm inviting my cookerist friends to join the contest too. Starting off with my friend with thousands of followers on Facebook and YouTube in her cooking vlog: @met2selah, @usagigallardo015, @jurich60, @hallmarkey2023.
❤️❤️❤️
All original content.
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