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1 viss = 3.6 pounds = 100 ticals
27.7
ticals = 1 pound, 1 tical = .57 ounces |
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| Ingredients |
| 1. Catfish |
35 ticals (1.3 lbs) or 1.5-2 lbs for meatier
taste |
| 2. Fish Sauce/Lobster
Sauce/Shrimp Sauce |
15 ticals (0.5 lbs) |
| 3. Onion |
25 ticals (0.9 lbs) and 4 tbs pounded |
| 4. Garlic |
10 ticals (0.36 lbs) (2 tbs pounded) |
| 5. Ginger
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1 tical (0.57 oz) (0.5 tbs pounded) |
| 6. Rice Flour, Cooked
Gram Flour (bean powder) |
3 tbs each |
| 7. Paprika |
Some, about 1 tsp |
| 8. Pepper |
Some |
| 9. Oil |
25 ticals (about 1lbs) (1.5 cup) |
| 10. Lemon grass
(suggested) |
1 bulb and stalks |
| 11. Vermicelli |
5 lbs |
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| Preparations |
| 1.
Wash fish clean; rub with fish sauce and some salt. Cut the fish into
three pieces and put them in a pot with some lemon grass stalks. You
don’t have to put water. Or
just add a bit of water. When
the fish is cooked enough to flake off easily, put it down.
Take out flesh and set it aside.
Take out the fish bones and pound them.
When you pound the bones, put some water, so as to get some fish
stock out of the bones. You
can throw the bones away when there is no fish stock to get out of the
bones. |
| 2.
Cut about 15 ticals of the onions into thin slices, fry them and take
out from the oil after you get a reddish brown color.
Do not throw away the oil. |
| 3.
Cut the rest of the onions into four pieces. |
| 4.
Pound ginger, some onions and garlic as required above |
| 5.
Roast the gram flour and rice powder and put them in water. |
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Cooking
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1. Heat the oil that you fried the onions with.
When the oil is smoking, fry pounded ginger, onions and garlic
with some paprika till fragrant. Then
add the fish stock/broth that made out of the fish bones.
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2. Then add the gram flour, rice powder in water into the
pot. Stir well to prevent
sticking of paste.
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3. When all is hot and boiling, put big onion pieces in the
pot. You can also add
banana stem (1’ length) if you like. Remove the outer layers of the
stem and cut rings from tender insides.
Pound and add lemon grass bulb.
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4. When it starts to boil, you don’t have to stir all the
time. You can add the flaked fish now. Add fish sauce/shrimp sauce to
taste.
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5. When the mo-hinga soup is cooked, put the pot on low
heat. You then add pepper
powder and fried onions into the pot.
Keep the pot hot.
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Serving
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Serve in soup plates, putting half-cup vermicelli and the soup.
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To Accompany with
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You can add chopped coriander leaves, spring onions, gourd fritters,
bean crisps, boiled eggs and fish pallets to eat with mo-hinga.
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