Sour and spicy soup dish is a perfect culinary treat in these times where rain intermittently occurs in tropical Cebu. Cold weather also permits craving for something hot, stewy and balanced spiciness that not only tickles the palate but also provides gastronomic satisfaction. At the first sip of the hot soup, a spoonful would go a long way from the first intake to the temporary relief in the digestive tract, compelling my appetite to overdrive where the cause of which is the craving for “linarang”. Linarang tagontongan, that is.
In here I will teach you how to cook it, but first let me tell you what are the ingredients of this delicious food.
INGREDIENTS
- 2 T olive oil (or any cooking oil
- 2 slices (about ¼ lb each) parrot fish
- seasoned salt to taste
- 7 garlic cloves, crushed
- 1 c coconut milk (we used fresh)
- ½ c red onion, sliced
- ¼ c diced tomato
- 2 T salted black beans, undrained
- Blended bilimbi
Those are the ingredients that we need to cook linarang or what we called larang. So now I’ll show you the steps in cooking larang.
Step 1: we need to put at least 3 table spoons of cooking oil/Olive oil.
Step 5: After putting all ingredients, it’s time to add water and wait for 20 minutes.
Step 6: After 20 minutes it will boil and its time to add some salt for the salty taste that is suitable for the dish. wait for a couple of minutes and it will be ready.
Step 7: this step is the most exciting, its time to taste your hard work. Enjoy.
That is the linarang, i hope you did learn about this. Thank you
Posted by: Lorete, Garnet John
FoodJizz 