Recipe #54: PORK SINIGANG MISO RAMEN

Pork Sinigang Miso Ramen Recipe

I’m an advocate of traditional Filipino food. But that doesn’t mean that I don’t welcome unorthodox approach in cooking. I also like to experiment with different recipes, whether it’s a fusion of various dishes from a place that I visited or an adaptation of a cooking demo video that I watched online. It excites me to discover new flavors inspired by various cultures and the people behind them.

This recipe is no different. It obviously takes inspiration from the Filipino Sinigang sa Miso and the Japanese Miso Ramen—both can confidently represent the culinary traditions of the countries where they come from. I have always wanted to try out this recipe simply because I was curious. How would it taste?

To be honest, I was kind of skeptic about the outcome of this dish. The main common denominator between the two national dishes is the miso, and I’m not even sure if the same type of miso is used in both recipes. Not only that, Sinigang sa Miso traditionally uses fish and seafood. But in this recipe, I used pork.

In case you’re wondering, I wasn’t high when I created this recipe :-). Sinigang-Ramen fusion dishes is not new as there are several restaurants out there that already serve this noodle dish. However, I thought the miso would add another layer of flavor. As individual dishes, miso complements both. But as a fusion, it was a feast of umami flavors!

Do you also want to experiment new recipes at home? You can start with this noodle dish. Get the recipe below:

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Recipe #32: MISUA BOLA-BOLA

Filipinos love soups. We enjoy them as they are, or we eat them with rice to add moist and texture. When I was a kid, I remember eating a bowl of rice overflowing in warm soup of Nilaga or Sinigang — types of pork, beef, or seafood stews. One of my favorite soup dishes is called Misua Bola-bola or Meat ball soup with Misua Noodles, and you can easily prepare this dish at home using today’s recipe.

Misua noodles originated from China which we inherited through its culinary influence in the country. Unlike rice vermicelli (bihon), which is made from rice, misua is made from wheat flour. These are very thin, white noodles that are very delicate, easily break when raw, and quickly absorbs liquid. You can buy them from your nearest sari-sari store (variety store), public market, or supermarket.

Misua Bola-bola

Misua Bola-bola is also known in some parts of the country as Almondigas. Because some recipes of Almondigas use rice vermicelli instead of misua, we will call it Misua Bola-bola to make a distinction. Besides, that how we call it back home in Malabon.

Perfect for rainy days, enjoy a warm bowl of Misua Bola-bola as a main dish, an appetizer, or as an afternoon snack. I still prefer the childish way by mixing it with my rice. It reminds me of the good old days.

I divided the recipe into two parts: the first one is how to prepare the meatballs; the last one is for the soup. Check the recipe below:

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Recipe #31: TUNA PESTO PASTA with Clara Olé

Before we begin cooking, let me tell you briefly what happened last Sunday.

I had the chance to portray one of my dream jobs — to be a cook show host, hah! Well, I didn’t exactly host a show. But I got the chance to prepare a sumptuous dish in front of a live audience during the Clara Ole‘s Share Eat! event in celebration of Joy of Eating at the Mercato Centrale in Bonifacio Global City, Taguig.

Clara Ole 3

Clara ole

Clara ole

I wasn’t alone during my short cooking stint though. Renowned chef and food stylist Chef Eugene Raymundo was there with me who performed cooking demos using Clara Ole products, together with Appetite Magazine‘s Editor-in-Chief Nina Daza-Puyat who introduced Clara Ole to us.

Clara Ole
Chef Eugene Raymundo

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