Skip to main content

Simple and delicious Sinabawan nga Bangus

Care for a simple but deliciously healthy bangus recipe? Why not try this basic Ilonggo Bangus recipe called sinabawan.


Rooting from the word "sabaw" meaning broth, sinabawan is considered a more basic Ilonggo sinigang where only tomatoes and onions (plus the fish) make the dish.

It's a hearty fish soup that is often found on most household for a simple yet delicious meal.

Here's the recipe for a Sinabawan na Bangus



Ingredients
  • 1 large Bangus (milkfish), cleaned and sliced into serving pieces
  • 2 large tomatoes, quartered
  • 1 medium onion, sliced
  • Fish sauce or salt
  • 2 pcs chili
  • Leeks or onion leaves
  • 5 cups water, adjust


Procedure

  1. In a pot place water, tomatoes, and onion then bring to a boil.
  2. Add the bangus and then bring to another boil.
  3. Season with fish sauce or salt and make some flavor adjustments then simmer for 10 minutes or until the bangus is cooked.
  4. Add chili and leeks theb simmer for  another 3 minutes
  5. Remove from heat and let it stand for a few minutes before serving.

This recipe also stands in for a sinigang recipe wherein you can add your souring ingredient (sampalok, sinigang mix, kamias, calamansi or batwan) at and vegetables like radish, sitaw and eggplant plus greens like kangkong or kamote. 

The measurements for this recipe are fully adjustable according to your taste. Just make some adjustments along the way to suit your taste. Enjoy!

Comments

Post a Comment

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...