Tuesday, June 11, 2013

Seasoning and cooking in claypot, Sinigang Na Isda

This post is a continuation of claypot cookware that I made a few weeks ago. Now we get to the serious stuff....cooking!

After the pot has been fired (1800deg) and cooled enough to handle it is soaked in water for 2hrs.
Remove from the water and dry. Rub interior surface with 2 cloves of garlic.

Preheat oven to 225deg and fill pot with water

Cover and place in oven for 3hrs.
Being earthenware the pot can not tolerate extreme fluctuations in temperature, it it does it can crack or explode. So prior to cooking soak pot for 1hr in water. Drain and add your ingredients.

I'm preparing Sinigang Na Isda (Filipino sour fish stew). The broth is made from 35g tamarind pulp, to that 50g eggplant, 1 tomato, 50g daikon radish, 30g scallions and 2cups water.

Cover and bring to a boil, about 30min over hot coals. Once steam starts to escape continue cooking for 10min. Uncover and add 200g milkfish and 50g spinach. Replace lid and cook for another 5min.

Garnish with scallion tops and Thai chilies, season with fish sauce then serve.

Smoky, sour, salty, spicy and very good! Can't wait to cook another dish this way.

No comments:

Post a Comment