Comments on: Sinigang ng ulo ng maya – maya (fish head in sour soup) http://pinoycook.net/sinigang-ng-ulo-ng-maya-maya-fish-head-in-sour-soup/ Simple recipes for delicious family meals Wed, 18 Nov 2009 11:32:51 +0800 http://wordpress.org/?v=2.8.5 hourly 1 By: Connie http://pinoycook.net/sinigang-ng-ulo-ng-maya-maya-fish-head-in-sour-soup/comment-page-1/#comment-35205 Connie Fri, 07 Sep 2007 17:45:17 +0000 http://www.pinoycook.net/index.php/recipes/recipe/sinigang-ng-ulo-ng-maya-maya-fish-head-in-sour-soup/#comment-35205 Gena, I know a dish that sounds very similar to what you described. We add tausi (salted black beans) and chopped lechon kawali though. :) Ebba, Chinese kangkong is so much more tender and requires a shorter cooking time. Local kangkong is great only if not too mature. Gena, I know a dish that sounds very similar to what you described. We add tausi (salted black beans) and chopped lechon kawali though. :)

Ebba, Chinese kangkong is so much more tender and requires a shorter cooking time. Local kangkong is great only if not too mature.

]]> By: Ebba http://pinoycook.net/sinigang-ng-ulo-ng-maya-maya-fish-head-in-sour-soup/comment-page-1/#comment-35204 Ebba Fri, 07 Sep 2007 16:18:53 +0000 http://www.pinoycook.net/index.php/recipes/recipe/sinigang-ng-ulo-ng-maya-maya-fish-head-in-sour-soup/#comment-35204 Here in Houston Texas, with the arrival of so many Vietnamese, the produce section of local groceries got plentiful of "asian" veggies. And then Asian market sprung up, and gosh, there were vegetables and herbs that I have not seen before. This chinese kangkong that you are talking about, I did not even know they are different that the local ones I am familiar with.. when I saw them, I just though it was a different variety, and I cooked them the same length of time. But I did notice though the taste. Anyway, since I love kangkong and they are sold in certain period of the year, I did not care if they are chinese or filipino type. I just buy them. Oww, I did not know the Maya Maya is the local name for the "Red Snapper". Wow! Here in Houston Texas, with the arrival of so many Vietnamese, the produce section of local groceries got plentiful of “asian” veggies. And then Asian market sprung up, and gosh, there were vegetables and herbs that I have not seen before. This chinese kangkong that you are talking about, I did not even know they are different that the local ones I am familiar with.. when I saw them, I just though it was a different variety, and I cooked them the same length of time. But I did notice though the taste. Anyway, since I love kangkong and they are sold in certain period of the year, I did not care if they are chinese or filipino type. I just buy them. Oww, I did not know the Maya Maya is the local name for the “Red Snapper”. Wow!

]]> By: Gena cockerell http://pinoycook.net/sinigang-ng-ulo-ng-maya-maya-fish-head-in-sour-soup/comment-page-1/#comment-35162 Gena cockerell Tue, 04 Sep 2007 19:13:22 +0000 http://www.pinoycook.net/index.php/recipes/recipe/sinigang-ng-ulo-ng-maya-maya-fish-head-in-sour-soup/#comment-35162 Hi Connie, When i was in HongKong,i ate a lot of chinese spinach cooked in with chillies and some preserved tokwa its delish!Here in New Zealand i grow chinese spinach from seeds since i can't buy them here.The photo looks appetising gutom tuloy ako. Hi Connie,
When i was in HongKong,i ate a lot of chinese spinach cooked in with chillies and some preserved tokwa its delish!Here in New Zealand i grow chinese spinach from seeds since i can’t buy them here.The photo looks appetising gutom tuloy ako.

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