How to cook ‘Sinigang sa Miso at Alagaw’ | Farm To Table - video Dailymotion

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Aired (March 9, 2025): Chef JR Royol cooks a new dish with Alagaw leaves—’Sinigang sa Miso at Alagaw!’  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

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00:00It's been a while since we last encountered Alagaw.

00:10In Ilocanja, we usually use this for stuffing.

00:14If I'm not mistaken, we used this for stuffing in our Bangus dish before.

00:20But this time, we'll still use fish.

00:23But we'll make Sinigang sa Miso.

00:26So we have our Alagaw leaves.

00:28We will chop or we will slice the other leaves.

00:37We'll also add our tomatoes.

00:42And our onions.

00:47Then, we'll also use our galangal.

00:50We'll pound this.

00:57And of course, our garlic.

00:59So our aromatics are ready.

01:01We'll just layer this in our pan.

01:03So we have here our Sampalok.

01:07Then our Alagaw.

01:15Our galangal.

01:17Of course, our galangal depends on your preference if you want it stronger.

01:21Our purpose here is just to lessen the taste of our fish.

01:28We're not really trying to flavor it with spicy ginger.

01:35That's why we only used a very minimal amount.

01:39Then, our onions.

01:42And our garlic.

01:44Then, our fish.

01:46So what we're using now is galangal.

01:48You can use whatever is available to you.

01:50Papaya, tilapia, or anything else you can use for this recipe.

01:58And then, we're going to top it with our sliced Alagaw.

02:07Let's get some stock or water.

02:10You can also use rice wash here.

02:17And then, our flavoring ingredient, our miso.

02:40It's that simple.

02:41We'll slow cook this for about 45 minutes to an hour.

02:45After an hour, we're ready to serve.

02:53After almost an hour, our Sinigang sa Miso at Alagaw is now ready.

03:15Thank you for watching!

How to cook ‘Sinigang sa Miso at Alagaw’ | Farm To Table

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