Filipino Food Store » sinigang

Sinigang sa miso

Hilda — Wed, 30 Jul 2008 17:19:48 +0000

A perfect dish during weekends! You can use bangus or tuna fish for this recipe.

Ingredients:

1 big bangus (scales, fins and gills removed) cut in serving portions

1 onion sliced

2 tomatoes sliced

2 tablespoons of cooking oil

about 3 tablespoons of white miso

1 cup of mustasa leaves

1 labanos or radish (peeled and sliced)

2 siling haba or chili fingers

about 1 cup of sampaloc or tamarind (you can also use sinigang mix)

1 liter of water

salt

Procedure:

Clean very well your fish. Put some salt. In a casserole put your cooking oil and start sautéing your onion and tomatoes. Add afterwards the miso. Pour the water and cover. As soon as it boils add the sampaloc and let it cook for about ten minutes. As soon as the sampaloc are cook get them and press them in a separate bowl with the help of a fork. Strain and put the juice back in the casserole. Add the bangus and mustasa leaves. Cook for another five minutes. Cut off the fire and add your siling haba. The heat of the sinigang will cook it.

Tuna Sinigang

Hilda — Wed, 30 Jul 2008 15:46:20 +0000

A soup dish easy to make but will definitely create wonders. You just need to find the freshest ingredients for this recipe!

Ingredients:

half a kilo of tuna (you can use the head part if you want)

half a cup of kamias (you can replace this with tamarind or sampaloc)

2 tomatoes quartered

1 onion quartered

2 siling haba or chili fingers

about half a cup of mustasa leaves

one liter of water

salt

Procedure:

When you buy your tuna head you can ask the fish vendor to cut it for you. Clean them with fresh running water put some salt. In a casserole pour the water and add the kamias, onion and tomatoes. Cover and let this boil for about thirty minutes. As soon as the kamias are cooked you can get them and put them in a bowl. Add some water juice from your casserole and press it using your fork. Filter this and put all the gathered juice in the boiling casserole. Add your tuna fish and cover. Lower the fire and let this simmer for another ten minutes. Put some salt to taste. Put the mustasa leaves and siling haba. Cover and cut the fire.

Sinigang na Bangus

Hilda — Mon, 28 Jul 2008 11:17:53 +0000

This is truly one of the comforting soupy dish I love to eat when the weather is cold.

Ingredients:

1 big bangus cleaned, scales and gills remove and sliced

1 cup of kangkong leaves and stalks

1 labanos or white radish peeled and sliced

2 siling haba (chili fingers)

1 onion qurtered

2 tomatoes quartered

1 cup of sampalok or tamarind or kamias

salt

about one liter of water

Procedure:

In a casserole pour your water and add your onion, tomatoes and tamarind or kamias. Cover and let this boil. After the first boil, get all the tamarind or kamias and press them in a bowl. You can add some water from your casserole to help you in pressing the juice out. Strain this and put back on the boiling pot. Put your fish, vegetables and siling haba. Cover and lower the fire. Let it simmer for another ten minutes. Add some salt to taste.

Pork Sinigang

Hilda — Tue, 08 Jul 2008 11:51:04 +0000

Ingredients:

1 kilo of pork cut in chunks (preferably with meat, fatty matters and some bones)

1 big onion quartered

2 tomatoes quartered

1 labanos (radish) peeled and cut

5 pieces of okra (optional)

1 cup of sitaw (string beans) cut

1 cup of kangkong (water spinach)

5 taro or gabi (peeled and cut in cubes)

2 green chili (siling haba)

1 cup of tamarind (sampaloc) you can replace this with sinigang mix

1 and half liter of water

2 tablespoons of cooking oil

salt

Procedure:

In a deep casserole start by pouring the cooking oil, put your onion, tomatoes and pork. Sauté them for about five minutes. Then add your water. Cover and wait until it boils. As soon as it boils add up your sampaloc (tamarind) or your sinigang mix and cover it once again. After the second boil, fetch all the sampaloc and put them in a bowl. Add some hot water from the casserole to help you in pressing out the juice. Strain and pour back the gathered sampaloc juice. Put your gabi, horserradish, okra and sitaw (string beans). Let it simmer for another five minutes. And lastly add your kangkong , chili and put some salt to taste.

Sinigang na Bangus sa Bayabas

Hilda — Thu, 12 Jun 2008 21:28:09 +0000

This is one of my favorite way to cook Bangus specially during rainy season.

Ingredients:

1 big Bangus (cut into serving portion)

*Remember that Bangus for sinigang should have their scales removed.

1 cup of Sweet potato (Kamote) leaves

2 siling haba (finger chili)

1 cup of ripe guava (peeled) or you can use one sachet of guava sinigang mix available

1 red onion cut into two

salt & pepper

one liter of water

Procedure:

You would never imagine that cooking this dish is so simple. Start by pouring the water in a deep casserole. Turn on the stove at a high flame. Let it boil. Once it reached its boiling point lower the fire. Then add the onion and the peeled guava. Cover and let it cook for about ten minutes. Once the guavas are tender, get them from the casserole and put them in a deep bowl. With the aid of fork crush the cooked guava. You can add about two laddle of hot water from the casserole. Using a strainer, filter the pressed guava meat and seeds. Try to recover all the guava juice and flavor. Pour this back on the casserole. Put the bangus, sweet potato leaves and siling haba. Let it boil for about five minutes. Add salt and turn of the fire.