Monday, July 6, 2009

SINIGANG NA ISDA AT HIPON (FISH AND SHRIMP SINIGANG)

Sinigang is a Filipino dish that means sour broth which could be prepared with seafoods or meat as one of the main ingredient. There are a variety of vegetables that could be used for this dish. It usually calls for leafy vegetables, sili (chili), eggplant, tomatoes, okra, taro or daikon and long beans.

The sour broth comes from a variety of sour fruits. Coming from the Visayas region, my mom used only two kinds of souring agent, green tamarind (sambag/sampalok) or iba/ kamias (sour and citrusy fruit). I prefer tamarind, i remember, she boils water and tamarind pods until pods are tender. Then removes tamarind, mash them and strain back into the boiling water. I'm so glad and thankful for the powdered mixes, i can easily have my fix for my sinigang cravings. Aside from the fact that fresh green tamarind is not available here.

Okay, enough of the FYI..let's go to the ingredients. This is one of those dishes that i "eyeball" the measurements but i'll try my best to give you some amounts but plssss...as i always say in my recipes...tastes as you go!

1 lb of salmon belly (Thanks to my sis from San Jose, CA..you can use anykind of fish)
1/2 lb fresh shrimps
Mustard greens
2 medium tomatoes
2 Asian eggplants (Italian eggplants is too tough for this dish)
6 to 8 okra
3 taro (optional)
long beans or green beans
sili (long hot peppers)
stalks of scallions
1 packet of sinigang mix
salt to taste
water (read the instructions on the sinigang mix packet)

1. Wash the fish, shrimps and vegetables thoroughly.
2. Cut vegetables into bite sizes.
3. Bring to a boil 4-5 cups of water, add in taro and the rest of the vegetables that needs to be cooked longer like eggplants.
4. Add the fish and shrimps, simmer for 8-10 minutes, then add the remaining vegetables.
5. Mix in the sinigang mix and bring to a boil. Taste and adjust the seasoning or the sourness.

Serve hot with steamed rice
My Mom also serves this w/ a side dish. She usually serves this w/ fried fish. I served mine w/ slices of fried pork belly.
Taro (bisul)


Asian Eggplants, Taro, Mustard Greens, Scallions, Long Hot Peppers, Okra. Not in picture- tomatoes



SALMON BELLY (THANKS TO MY SISTER FROM SAN JOSE CALIFORNIA, SHE BROUGHT ME ENOUGH OF THESE TO LAST FOR A YEAR...YUM!!!!)



SALMON BELLY AND SHRIMPS



LIGHTING WASN'T GOOD=;(




FRIED PORK BELLY AS SIDE DISH (THANKS TO MY SIS FROM TN..SHE SENT ME A YEAR OF SUPPLY OF "PORKBELLY / LEAN O' MEAT) WE CALL THEM LIEMPO

4 comments:

  1. Look at that pork belly!! OMG if Baz sees this it'll be on the menu tonight!
    If Knorr do that Tamarind soup base, I may be able to get that here...
    thanks for sharing :0)

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  2. Hi, Lesley! So, i assume you have the access of those porkbelly w/ skin on. We so love those. I'm blogging the porkbelly next=;)

    Any Asian store here carries tamarind mixes. Hope you can buy those sinigang mixes and give this dish a try and ofcourse w/ a side of the fried porkbelly.

    Thanks for dropping by.

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  3. 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
    http://kumain.com/sinigang-recipes/

    Keep in touch!


    Tanya Regala

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  4. I am so cooking this tonight! thanks!

    ReplyDelete