Friday, April 11, 2014

Malaga ken Marungay, Samaral at Malungay

Malaga ken Marungay, Samaral at Malungay. I just love samaral they are good for fish soup dishes, this my third samara fish soup dish. I have already in the archives tinowa and sinigang versions, this time it is the dinengdeng version. Dinengdeng is an Ilocano vegetable soup dish made up of medley of Pinoy vegetables topped with fish or seafood. Making today’s fish and vegetables dish Malaga ken Marungay, Samaral at Malungay is basically the same with the cooking of the traditional dinengdeng. For this recipe I have intentionally omitted the bagoong na isda ingredients which most Ilocanos would prefer as seasoning, instead I used just salt to for seasoning this will keep the flavors simple not overpowering the flavors of the fist and the vegetables. I did added also some leeks or spring onions and some ginger to cut the fishiness, the resultant dish is now cross of dinengdeng and tinowa.

Here is the recipe of my fish and vegetables soup dish Malaga ken Marungay, Samaral at Malungay.


1 bunch malunggay leaves, removed from stem

1 bunch camote tops/leaves, trimmed

2 medium samaral, cleaned, slit diagonally

1 small size onion, quartered

2 medium size tomato, quartered

1 small bundle leek or spring onion, cut into 2” length

1 thumb size ginger, skinned, cut into strips

2-3 pieces long green chili


Cooking procedure:

Fill halfway a medium size pot with water, bring to boil and add in the ginger, onion and tomato, simmer for 3 to 5 minutes. Add in all the vegetables and cook for about 1 minute then add in the fish and continue to cook for 4 to 6 minutes or until the fish is cooked. Season with salt to taste. Serve hot.


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