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Smoky Halloumi Sinigang
A smoky Filipino halloumi sinigang with eggplant, garlic and taro leaves, finished with annatto oil, bay leaves and coconut milk, served over jasmine rice.
Ingredients
Instructions
Slice the halloumi and saute it over medium-high heat until well browned, about 5 minutes.
Add the eggplant, garlic and taro leaves, cooking until softened, about 4 minutes.
Stir in the annatto oil, bay leaves, vinegar and coconut milk for 3 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let everything simmer for about 11 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
