Thursday, April 17, 2008

Recipe: Tips in Cooking Sinigang na Bangus

Well I just wanted to share it with you about a recipe that's really healthy and it's one of my favorite dishes of many Filipino cuisines. By the way I just need to tell you that "bangus" is the national fish of the Philippines and it's really delicious. You can try this recipe!


Main Ingredients:

1 Kilo Bangus (clean, scaled and sliced into 2)

12 pcs Tamarind (Sampaloc)

1 big Onion (diced)

5 big tomatoes (quartered)

4 pieces Okra (cut into 2)

2 pieces eggplant (cut into rings)

1 bundle Kangkong (cut into 2" long)

3 pieces long green pepper

Salt and (fish sauce) Patis to taste

5 cups water


Boil Tamarind to soften. Pound and extract all juices
and set aside.

In a casserole, boil water, Tamarind juice, onions
and tomatoes.

Add in Bangus, eggplant, okra and Kangkong stalks,
lower fire.

After 5 minutes, put in Kangkong leaves.

Season with salt and patis.

Serve hot.

This food has a distinct taste of soury because of the tamarind. A fresh tasting bangus can really delight your cravings for hot and soury soup. It's better to serve it while hot coz then you will really appreciate the soury taste of Sinigang na Bangus.

1 comment:

  1. Hi!

    Your Sinigang looks really delicious!

    I'm collecting a list of the best sinigang recipes in my blog, and I included your sinigang recipe (just a link though, hope you don't mind). You can see it at

    Keep in touch!

    Tanya Regala