While sinabawan is the more basic Ilonggo sinigang where mostly tomatoes and onions make the dish, sinigang will always be my personal favorite. Just the sour broth alone would be a perfect partner for a cup of rice (usually it's cupS of rice). I even like it more with a lot of vegetables - radish, eggplant, string beans and kangkong, among others. Of course there's the bangrus with all its delicious belly! Yum yum...
- 1 large Bangrus (milkfish), cleaned and sliced into serving pieces
- 2 large tomatoes, quartered
- 1 medium onion, halved
- 2 pcs chili
- 5 cups water
- Tamaring powder or souring ingredient of choice sampalok, batwan, calamansi, etc)
- Radish, sliced
- Eggplant, sliced
- Stringbeans, cut into 2 inches length
- Kangkong Leaves, removed from stem
- Bring water to a boil.
- Place tomatoes, and onion then simmer for few minutes.
- Add the bangrus and boil for 5 minutes.
- Add radish, eggplant and string beans. Boil for another 5 minutes or until cooked.
- Add tamarind powder mix amd adjust sourness and flavour to desired taste.
- Finally add kangkong leaves and boil for 5 minutes or so.
- Serve with rice.