Sinigang Na Manok Sa Miso

pizap.com13439963789371 Sinigang Na Manok Sa Miso

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Madalas kapag paulit-ulit na lang ang ulam na nakahain sa hapag kainan, ‘di ba nakasasawa rin?

Ganun din naman sa canteen, kapag iyon lagi ang nakikita mo, parang ayaw mo nang pumila para bumili.  Nakauumay ‘di ba?

Inisip ko, ano kaya ang luto na puwede kong gawin sa manok?  Tinola, Nilagang Manok, Potcherong manok.  Ito lamang iyong alam ko na merong sabaw na puwede higupin.

Subukan ko nga ang sinigang sa miso.  Sabi ng aking mga anak ay masarap daw.  Nang pinauso ko sa aking canteen, kakaiba daw ang luto at puwede pala isigang ang manok.  Since na mahilig sa sabaw at pawang mga kalalakihan ang parokyano, aside sa mga office employee na mahihilig din sa may sabaw,  masarap daw, at umpisa noon lagi na siyang kasama sa aking menu.

 

Mga kailangang sangkap:

 

1 kilo manok (hiwain ayon sa gusto mo kapag pang bahay na pagkain/pang canteen,   hiwain ng tamang sukat lalabas ang puhunan sa isang order ay P20.00)

1 katamtamang laki ng sibuyas

3 butil ng bawang

1 katamtamang laki ng labanos, hiwain ng pahalang

2 piraso kamatis

1 4×4 na luya hiwain ng pahalang

1 tali ng mustasa

5 piraso siling pamaksiw

Miso (halagang 5 or 10.00)

Paminta (kunti lang pangpa-alis ng lansa)


¼ kilo na kamyas o di kaya sampaloc pampaasin or ready to mix na pampaasim

Magic sarap/Vetsin

Asin

Patis

 

Paraan ng pagluluto

 

  1. Lagyan ang kawali ng isang kutsarang mantika (huwag masyado madami, mamantika ang manok)
  2. Igisa ang sibuyas, bawang, luya at kamatis papulahin ng kunti kasama ang kunting paminta  at  isunod ang miso
  3. Ilagay ang lahat ng manok (nilamas sa kunting asin at binanlawan upang matanggal ang lansa)
  4. Lagyan ng isang kutsarang patis at hayaang kumulo sa sariling katas nya at patis
  5. Pagkaraan ng mga 5 minuto lagyan ng pinaghugasan ng bigas o kahit tubig plain ok lang
  6. Hayaang kumulo, kapag malapit na maluto ang karne ilagay ang labanos, mustasa at siling pamaksiw.
  7. Pagkaraan ng 3 minuto hanguin ang gulay kasama ang sili. Mag-iwan ng isang sili para tumalab ang lasa sa sabaw nito.
  8. Itabi ang gulay sa isang lagayan na malinis at tuyo.
  9. Timplahan ng pangpa asim kapag (ready mix man o ang pinakuluang sampalok o kamyas na dinurog muna)
  10. Timplahin ng Magic sarap o vetsin
  11. Ihain kapag kakain na, sikaping mainit pa para masarap. Kapag nasa mangkok na saka ito ilagay ang mga gulay na naitabi.

 

Tip:

Bakit kailangang alisin ang gulay habang hindi pa nilalagyan ng panmpaasim? – para ito ay manatiling kulay green at fresh, hindi mamumula na mukhang over cooked. Nangyayari ito sa mga sinigang. Kapag maasim ang sabaw, ang gulay nagiging brown ang mga green.

Ang labanos, kapag na over cooked nag-iiba ang lasa nya, parang mapanghi ang amoy din.

 

 

 

 Sinigang Na Manok Sa Miso

© 2012, Dhors. All rights reserved.


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