TOMYANG SOUP (Bicol style)

This topic contains 5 replies, has 4 voices, and was last updated by  pai caloy 13 years, 5 months ago.

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  • #35568


    pai caloy
    Participant

    Aw amo tabi Manay Felice? Puede mo pang salakan nin squid (limpyado para indi mag itom) or cuttlefish (kano-os) cut into strips. Ako, indi ko pigabutangan san ta napagal ako mag para nguya-ngoya san squid sagkud cuttle fish.

  • #35565


    Placida
    Participant

    Paborito ko ya’dingrecipe na pinost mo, mas gusto ko nalangkwas an kasalak ta authentic Thai talaga.

  • #35539


    pai caloy
    Participant

    To: Don Mickey Corleone ( ka italiano baga tabi Padi san simong apelyido). Salamat sa pag remind mo ta I forgot all about the crabs (gurang na kaya!). isabay mo tabi sa pag bontog kan sira. Pero ako, pig prito ko iyan, mas masiram, pero su tamang pag-prito lang, ta minapait man. Pusit ngane puede mo man isalak (habo ko lang kan pusit isalak sa tomyang ta na-kolor ki itom, pero puede man, limpyahan mo ngona su pusit, or su kano-os (cuttle fish) puede man, cut in strips.
    To: Rose, purbaran mo daw tabi ka-gan ki malungay, instead ki kangkong and let me know the results. dae baga kayang kalung-gay digdi sa Riyadh.
    Sabi sa Guinobatan, sa’saon su lada (crush) duman sa juice kan swa’ (saraday na lemon), kina salakan nin dina-elan, nyan, ka puerte isawsaw dyan su mga half-cooked vegetables.
    Further, kin ayo malusugi (blue marlin)or tangigue, mas masiram kesya sa lapu-lapu para didi sa tomyang.

  • #35523


    Anonymous

    @manoy Claro
    Salamat man tabi digdi sa masiram na Bicol version kan Thai soup na ini [ favorite ko ini ]. Ngunian madale na sana magluto pag naguli man ako sa Tabaco, kadakul manlangkwas buda tang-lad sa lugar mi.

  • #35522


    Mikey
    Participant

    Pading Claro,kelan tabi ilalagay su crab? I mean, mukang nakalimutan mo baga duman sa procedure? I assume kasabay ito ng shrimp?
    Sige Padi, try ko kadi this week… salamat!

  • #35487


    pai caloy
    Participant

    Bako ini original bicol recipe but thai, but the ingredients/sangkap recado are definitely Bicolano:
    3 or 4 cloves of garlic (bahala ka: crushed or sliced)
    1 medium-sized onion, thinly sliced
    2 stalks of tang-lad (dyan sa asian stores it is called lemon grass), use only the tube, base part of tanglad, either sliced or tadtadon
    4 pcs of lemon or pomelo leaves ( young leaves tabi )
    langkwas, cut/sliced (dae ko aram sa English, but its ginger-like looking, the smell is distinct from ginger when crushed) kung daeng langkwas, ginger will do.
    1/4 kilo shrimp, lapu-lapu fillet or maski buo, mas masiram kaibanan su payo kan sira, or any saltwater fish in season, 3 pieces of crabs (cut into two),
    kangkong, or camote tops, or pechay or chinese cabbage, 3 tomato heads (sliced) siling labuyo (crushed mas maharang) 1/4 cup of lemon juice
    patis or rocksalt to taste. vetsin, puede man sabayan (I usually avoid it).
    Procedure: Heat oil in a deep pot, igisa na su garlic, onion, tanglad, langkwas till half-brown. then drop the shrimps, till mag brown man. add water (depende sa imo kun how much ang gusto mong maging soup), bring to boil, throw in the fish, bring to boil, simmer for 5 to 8 minutes (cover pot), bring to boil again, put the vegetables, the lemon/pomelo leavesand the sliced/chopped tomatos, cook for another 2 to 3 minutes (para crispy su vegetables and the tomatos).
    put patis/salt to taste. ( I use tesoro brand patis to avoid too much vetsin, ta may vetsin na seguro ang patis). at this time, the crushed labuyo sili, ila-ag na sa caldero/pot. or puede man na buo ang chili. optional ang lemon juice, either you set it aside with crushed chili and patis para sawsawan kan vegetables or isabay na sa soup when ready to serve.
    Serves 4 to 6 people….. enjoy, lalo na kung malamig ang panahon, tapos may sabaw kang arog ka ini, ay seguradong daploson ka ta kaibanan na digdi su ladang malang arang. Dont forget the rice (jasmin brand or harvest king mas masiram…. oni pa tabi, when i cook rice, i dab it with anchor butter pag ready to serve) ENJOY!

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