Sinigang na Bangus Recipe (Milkfish in Tamarind broth)
Sinigang na Bangus is one of my family’s favorite menu. It is called sinigang because of the sour broth. Milkfish can be replaced by meat or seafood such as shrimps or prawn. Tamarind is also substitute of guava, camias, unripe mango, of course there is different taste base on the fruits used but still called sinigang.
Sinigang is one the Filipino favorite menu. Some use a ready pack tamarind powder but for me the best is the natural flavor came from fresh fruits. It is also nutritious because it has fish, fruits and vegetables.
Ingredients:
1 big bangus (milkfish), sliced into serving pieces
1 medium size tomato, cut into 4 pieces
1 medium size onion, cut into 4 pieces
4-5 piece of string beans, cut into serving pieces
1 cup of swamp cabbage (kangkong) leaves or camote leaves
1/4 kilo green tamarind (sampaloc) or tamarind powder
4-5 cups of water
2 medium size finger chillies (siling haba)
Salt to taste
Procedures:
- In a casserole, add water and tamarind and cover.
- Bring to boil, when the tamarind is tender, Remove tamarind and put into another container, smash the tamarind with water and extract the juices of tamarind. Pour the juice back to boiling water; disregard the seeds and pod of tamarind. (If use tamarind powder, there’s no need for extraction, just put the tamarind powder).
- Add onion, tomato, string beans and milkfish. Simmer for about 9-10 minutes.
- Add swamp cabbage leaves or camote leaves and finger chillies and simmer for about 1-2 minutes.
- Season salt to taste.
- Remove from heat and serve.
October 13th, 2008 | Tags: milkfish in sour broth, sinigang na bangus | Category: Daily Menu and Recipe
| Subscribe to comments | Both comments and pings are currently closed
