Sinigang na Bangús

Sinigang na Bangús

Hello Everyone! I’ll make this a quick one because I am eager to start watching Season 2 of Game of Thrones – yes that’s right! After much questions have been asked if I watch Game of Thrones, and hearing the gasps of shock when I say no – peer pressure got the best of me and now I am pretty much hooked onto it; I finished Season 1 in a day and a half! Just a note to myself, don’t watch when having lunch or dinner. I made that grave mistake of eating my dinner and the episode started with someone removing the guts of an animal and skinning it – I wanted to puke.

Anyway, if you have been following my blog for a while now, I posted a recipe for Sinigang somewhere in May last year. I made mention in that post that the dish can be made with any type of meat ranging from fish, pork, beef, shrimp, or chicken, stewed with tamarinds, tomatoes, and onions as its base. With that recipe, I used pork spare ribs, and for today’s recipe, I made it with bangús (milkfish). It is essentially the same ingredients and a similar process of cooking. Of course you can make it with any other types of fish; my mom has made this dish with pomfret, mackerel/tanigue steak, and even salmon belly – whatever floats your boat! Also, a perfect winter warmer!

Sinigang na Bangús Ingredients

PREP TIME 10 MINS | COOKING TIME 25 MINS | SERVES 2-3

INGREDIENTS

  • 1 large bangus (milkfish); scales removed, cleaned, and cut into 4-5 thick slices
  • 2 small spanish red onions, quartered
  • 1 bunch kangkung, washed, leaves separated from the stems, and stems cut into short lengths
  • 1 large tomato, cut into wedges
  • 1 long red chilli
  • 1 medium sized daikon, peeled and sliced
  • 1 thumb-sized ginger, peeled and sliced
  • 1 tbsp tamarind soup base
  • Ground salt
  • Fish sauce (optional)

METHOD

  1. Fill a pot with about 1.5L-2L of water. Add the chilli, ginger slices, onions, and tomatoes and boil for about 10-15 minutes. Once boiling, add the tamarind soup base and season with a bit of salt. If you want your soup a little less sour, add in a teaspoon at a time to adjust to your liking (I love my sinigang soup really sour!)
  2. Then add in the daikon and let it simmer for about 5 minutes. Follow with the bangús and let it cook for about 10 minutes. Taste, and add a few drops of fish sauce if the soup is tasting a bit bland.
  3. Remove from the heat and add the kangkung in. Serve immediately with steamed rice.

Sinigang na Bangús

BON APPÉTIT

– Ally xx

myTaste.com

Pork Spare Ribs Sinigang

Pork Spare Ribs Sinigang

Hello everyone! So I realised that I haven’t actually posted any Filipino recipes since starting this blog. For those of you who don’t know, a big part of my diet consists of delicious homemade Filipino food cooked by my Mama while growing up. Her food was always the best. And today I want to share with you a nice sour soup that’ll definitely warm up your insides during a cold winter. Well, growing up in the tropics didn’t stop us from having a nice bowl of this soup! I’m actually quite proud to be Filipino because there is nothing that I love more than Filipino food.

Sinigang is characterised by its sour and savoury flavour that is traditionally tamarind based. There are other base variations where the soup obtains its sourness from such as guava, calamansi, bilimbi, or unripe mango. Seasoning powder or bouillon cubes based on tamarind is also used in place of natural fruits. This dish can be made with any type of meat ranging from fish, pork, beef, shrimp, or chicken, stewed with tamarinds, tomatoes, and onions as its base. The dish is then accompanied with various vegetables such as okra, gabi (baby taro), daikon (white radish), kangkung (water spinach), snake beans, and eggplant. Often, chillies or peppers would be added to the dish in order to enhance the taste while adding a little spice.

PREP TIME 10 MINS | COOKING TIME 1 HOUR 15 MINS SERVES 4-6

INGREDIENTS

  • 1 kg pork spare ribs
  • 2 small spanish red onions, quartered
  • 2 red bird’s eye chillies
  • 1 large tomato, cut into wedges
  • 1 medium sized daikon, peeled and sliced
  • 5 small baby taro, peeled
  • 1 bunch kangkung, washed, leaves separated from the stems, and stems cut into short lengths
  • 1 tbsp tamarind soup base
  • Ground salt
  • Fish sauce (optional)

METHOD

  1. Add the pork ribs into a large pot with water filled to about halfway. Boil the ribs on high heat for 30 minutes, then add the chillies, onions, tomatoes, and season with salt. Boil for another 30 minutes.
  2. Add the baby taro and let to simmer for 5 minutes before adding the daikon in. Simmer for another 5 minutes. Remove 2 of the baby taro and push them through a sieve. Return to the soup to thicken the base and make it richer (this is optional).
  3. Add the tamarind soup base, if you want your soup a little less sour, add in a teaspoon at a time to adjust to your liking (I love my sinigang soup really sour!). Add a few drops of fish sauce if the soup is tasting a bit bland.
  4. Remove from the heat and add the kangkung in. Serve immediately with rice.

Pork Spare Ribs Sinigang

Filipino is not a very famous cuisine as that of its Thai and Vietnamese neighbours. I only know of one Filipino restaurant here in Sydney, and only 1 grocer in Chatswood that sells all things Filipino. Otherwise there are only a small selection of Asian grocers that carry Filipino ingredients like mang tomas sauce, bagoong, tamarind soup base, etc. There’s more to Filipino food than the mind-boggling balut (duck embryo) as we are blessed with an abundance of seafood, tropical fruits and creative cooks. Also, with more than 7,000 islands and a colourful history, we have some delicious dishes of our own.

BON APPÉTIT

– Ally xx

myTaste.com