Sinigang is a traditional Filipino dish. There are many variation to cook this dish you can use fruits like sampaloc,manga,kamias,or guava to make this sour soup.The main goal is to make a sour,mildly sweet and spicy broth.The tagalog loves to use bayabas (guava) for this dish. As I remember my grandmother pick it up on our own backyard. Harvesting the most ripe guava fruit.Filipino loves to serve this dishes especially during rainy days. And if someone in the family is sick this dish may help as it has a comfort,soothing feeling broth. Also adding vegetables in this dish makes it a well balanced meal for the family.
INGREDIENTS:
I kilo salmon belly and salmon heads , cut into serving pieces
1/2 kilo ripe guavas
4 pcs.tomatoes, quartered
1 red onion, quartered
2 labanos (raddish), sliced
7 pcs okra, halved
2 pcs siling pang sigang (finger chili)
8 pcs sitaw (string beans), cut into 3 inch length
1 bunch kangkong leaves or kamote tops (sweet potato tops) ,spinach
7 cups water
2 Tbsp patis
salt and pepper to taste
PROCEDURE :
- 1.Wash salmon on running water,drain and set aside.
- 2.Wash guava and cut into half.Put in a sauce pan, add water,Cook over medium heat to impuse guava flavor.
- Once the guavas are cooked, place a strainer in a bowl and put the guavas in the strainer. Mash the guavas , adding a little water one at a time to moisten the guava. Do not mash all the guavas. leave 4-7 pieces .
- Pour the guava puree back in the pot. Turn on the heat. Add the tomatoes and onion. Let it boil.
- 5. Once boiling, add the vegetables labanos, sili, sitaw, okra except for kangkong leaves. Cook for 5 minutes.
- Add the salmons. Cook for another 7-10 minutes. Add in the patis and season with salt and pepper
- Add the kangkong leaves. Cover. Turn off the heat.
- Serve hot.
