Köttbullar and Patola with Misua ala Abia

If your menu tonight consists of grilled pork or fish, then this soup will complement your main dish. Something quick and simple and good to have on cold, rainy days.

I also use Köttbullar (Swedish Meatballs) which is a present from my Uncle from Singapore. Thanks Tito Arvin!

According to "WIKI":
In Sweden, köttbullar (meatballs) are made with ground beef or a mix of ground beef, pork and sometimes veal, sometimes including breadcrumbs soaked in milk, finely chopped (fried) onions, some broth and often including cream. They are seasoned with white pepper or allspice and salt. Swedish meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes fresh pickled cucumber. Traditionally, they are small, measuring one inch in diameter. In the United States, there are a number of variations, based on the assimilation of Swedes in the Midwest.

Ingredients:

• 20 pcs. Köttbullar (meatballs)
• 1 medium-sized Patola (Luffa), sliced diagonally
• 4 ounces Misua
• 1/2 Tbsp Garlic, crushed
• 2 Tbsp onions, sliced
• 4 cups chicken broth
• 3 tablespoons fish sauce
• pepper to taste
• oil for sauteing

Procedure:

1. In a saucepan, saute garlic and onion.
2. Add meatballs and sliced patola. Pour in chicken broth. Allow to boil.
3. Season with fish sauce and pepper. Add Misua and spring onions, simmer for 1-2 minutes.
4. Remove from heat and serve hot.

Serve and Enjoy! 

Sinigang na Bangus ala Abia

Another variation of Sinigang which is simple and easy to cooked. This is similar to sinigang na hipon (shrimp) and sinigang na baboy (pork) that has a sour broth. The milkfish cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste. BTW, I opt to use boneless Bangus (Milkfish) since we are all afraid of "tinik" :D

Sinigang na Bangus

Ingredients:

• 1 medium-sized boneless Milkfish (Bangus)
• 1 pack (24grams) Sampaloc mix
• 6 cups water or hugas bigas*                                                                     *it is the rinsing of rice before cooking at least twice with tap water
• 2 medium tomatoes, quartered
• 1 onion, quartered
• 1 bundle Water Spinach (KangKong) or Sweet potato leaves (Talbos ng Kamote)
• 1 cup Winged Beans (Sigarilyas) cut into 2 inches long
• 1 cup Lady Fingers (Okra), cut into 2 inches long
• 1 medium size Radish (Labanos), cut diagonally
• 2 pieces Green Finger pepper (siling haba)
• Salt or Fish Sauce (patis) to taste

Procedures:

1. In a pot, pour water/rice washing and add onion and tomatoes. Bring to boil.
2. Add milkfish, cook and simmer for 5 minutes.
3. Add Sampaloc mix and let it simmer for 5 minutes.
4. Add green chili, winged beans, lady fingers, radish then kangkong leaves.
5. Season with salt or fish sauce according to taste.
6. Remove from heat. Serve with hot rice. 

Share and Enjoy!