Foot and Fire

I used the Pho Ga to make soup base for noodle soup. "Pho" means soup, "Ga" means Chicken.  The Kanokwan is a Pad Thai Paste, I already used it up. It is not good. It has no peanut in it and it is very much loaded with sugar. The Tom Yum soup base (another Thai specialty) is still lying in the cabinet for some days of kitchen experiment.  Thank you to my Saigon-based friend Anna Wang for the generous gift. We enrolled together in a cooking class in Ho Chi Minh City and we passed the cooking test together!

This is such a home dish favorite for Visayans.  Easy to prepare sour fish soup! Peel a layer of banana heart until the tender part remains.  Slice the young portion into serving size (Hint: as big as your slices of milkfish).  Slice milkfish (bangus) into serving sizes and sprinkle with salt. Set aside. In a soup casserole, put water (Hint: 1 slice of fish, 1 cup of water), tomatoes, onions and halved  batuan . Let boil and mash the batuan to bring out the sourness. Add the bangus or milkfish.  Let the fish cook through for 5 to 8 minutes and adjust the taste with salt. Let boil again and add the banana heart.   Let the banana heart cook fro about 2-3 minutes. Serve with rice. *** The white soup can be attributed to the batuan and the banana heart. *** Milk fish and Banana Heart Sour soup. *** A closer look at the white soup, a color attributed to the batuan and banana heart. ***