If you are in a hurry to prepare lunch or dinner and you want to pair something soupy with your fried fish or chicken, you can try this recipe in 1, 2, 3.
I have all three ingredients (misua, onion, egg, and chopped siomai) in the fridge. Just picked some malunggay leaves in the backyard.
Saute the onion in a tablespoon of oil
Add in the chopped siomai
Add 2 to 3 cups of water
Season to taste ( I used fish sauce)
Add in misua when the water starts to boil
Add the slightly beaten egg to the soup
Add malunggay leaves
Simmer for a couple of minutes more
Serve while its hot
Shrimp, flour, egg, kinchay (cilantro), chopped onion, salt and pepper to taste, oil for frying. You can add in veggies like carrots and malunggay.
Mixed all the ingredients in a bowl (except the oil), scoop a tablespoon and form the mixture into small balls (bite size) and deep fry. For sauce: mix vinegar with soy sauce, crushed garlic and chili, a dash of pepper and sugar. You may also use catsup or sweet chili sauce.
Best served with cooked rice.
I hope you’ll enjoy this recipe like we do. Happy Sunday, everyone! 🙂
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