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Sinigang nga Bangrus

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...
Here's the recipe for a Sinigang nga Bangus
  • 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
  1. Bring water to a boil.
  2. Place tomatoes, and onion then simmer for few minutes.
  3. Add the bangrus and boil for 5 minutes.
  4. Add radish, eggplant and string beans. Boil for another 5 minutes or until cooked.
  5. Add tamarind powder mix amd adjust sourness and flavour to desired taste.
  6. Finally add kangkong leaves and boil for 5 minutes or so.
  7.  Serve with rice.

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