Sinigang na Bangus sa Bayabas
- 1 medium milkfish (bangus), cleaned and scales removed and sliced into steaks
- 2 cups baby spinach
- 4 to 6 pieces guava (ripe)
- 8 pieces okra
- 1 small onion, wedged
- 2 medium tomato, wedged
- 2 pieces Jalapeno pepper
- 2 tablespoons fish sauce
- 1 teaspoon ground black pepper
- 4 to 5 cups water
- Pour the water in a cooking pot. Bring to a boil.
- Put-in
the guava, tomato, onion, and whole peppercorn. Let it boil. Continue
to boil (covered) for 15 minutes or until the guava and vegetables are
soft. You may add more water if needed.
- Using
a fork of potato masher, mash the guava and vegetables inside the
cooking pot to extract the flavors. This is an optional step, be extra
careful.
- Pour-in the fish sauce. Stir.
- Add the milk fish. Cook for 5 to 10 minutes in medium heat.
- Add the okra and Jalapeno. Continue to cook for 5 minutes.
- Put-in the spinach. Cover the cooking pot. Turn the heat off. Let the spinach stay in the pot for 5 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
source : panlasang Pinoy
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Sinigang na Bangus sa Bayabas
- 1/2 kilo, Bangus belly, cut into serving pieces
- 1/4 kilo, ripe guava, mashed
- 3 pcs. green finger chili pepper (siling haba)
- 1 bunch, yardlong beans (sitaw), cut into 2"
- 1 bunch, sweet potato leaves (talbos ng kamote), leaves
only
- 1/4 cup, salt
- 1 pc. onion, quartered
- 2 tbsp. sugar (optional)
- 1.5 liter, water
Cooking Instructions:
- Clean and wash bangus belly thoroughly drain
- In enough container, put the fish and add the salt in
all equal parts, then cover, refrigerate it for 2 hours
to overnight.
- In a large pot with high heat, add water, guava and
onion, bring to boil, and simmer for about 5 minutes in a medium
heat.
- Add the yardlong beans and bring to boil. add the
bangus belly, bring to boil again and simmer 2-3 minutes.
- Add sugar and salt to taste
- Add sweet potato leaves, simmer in a minute, then turn
off the heat.
- Serve while hot with steam rice.
- Chow and enjoy!
- 1/2 kilo, Bangus belly, cut into serving pieces
- 1/4 kilo, ripe guava, mashed
- 3 pcs. green finger chili pepper (siling haba)
- 1 bunch, yardlong beans (sitaw), cut into 2"
- 1 bunch, sweet potato leaves (talbos ng kamote), leaves only
- 1/4 cup, salt
- 1 pc. onion, quartered
- 2 tbsp. sugar (optional)
- 1.5 liter, water
Cooking Procedure:
- Clean and wash bangus belly thoroughly drain
- In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate it for 2 hours to overnight.
- In a large pot with high heat, add water, guava and onion, bring to boil, and simmer for about 5 minutes in a medium heat.
- Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
- Add sugar and salt to taste
- Add sweet potato leaves, simmer in a minute, then turn off the heat.
- Serve while hot with steam rice.
- Chow and enjoy!
- See more at:
http://lasangrecipes.blogspot.qa/2013/01/bangus-belly-in-sinigang-sa-bayabas-stewed-milkfish-guava.html#sthash.RrBwUEBX.dpuf
source : lasang recipes
