Sinigang na Bangus sa Bayabas

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

Cooking Instructions

1. Pour the water in a cooking pot. Bring to a boil.
2. 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.
3. 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.
4. Pour-in the fish sauce. Stir.
5. Add the milk fish. Cook for 5 to 10 minutes in medium heat.
6. Add the okra and Jalapeno. Continue to cook for 5 minutes.
7. Put-in the spinach. Cover the cooking pot. Turn the heat off. Let the spinach stay in the pot for 5 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!

source : panlasang Pinoy

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Sinigang na Baboy na may Langka

SINIGANG NA BABOY NA MAY LANGKA

• 1/2 kilo of pork spare ribs
• 3-5 pieces siling haba
• 1/2 kilo hilaw na langka
• 1 bunch of kangkong leaves
• 1 pack sinigang mix
• salt to taste

Cooking Instructions:

Boil pork spare ribs till almost tender then add the siling haba and langka. 

Continue to simmer till meat is tender and langka is cooked through. 

Add the bunch of kangkong then bring to a boil.  

Add the sinigang mix. 

Check for taste and adjust for salt as necessary.

source :  ascientistinthekitchen

Sinigang na Baka

Sinigang na Baka

• 3-4 Beef Shanks (already pre-cut and individually wrapped found at Wegman's or your local grocery store or butcher shop)
• or
• 2 lbs of Beef Chuck (although I must say beef with bones are better for this type of soup)
• 1 large Vidalia Onion, chopped
• 3 cloves of garlic, minced
• 2 Tomatoes, sliced
• 1 Packet of Sinigang - Tamarind Seasoning (Knorr Brand-found in Asian markets - some even have a Taro flavor added)
• Ground Pepper and a few black peppercorns
• The following vegetables are to be steamed or boiled:
• A bunch of Bokchoy or quartered Cabbage
• Green Beans or Long String Beans (Sitaw)
• 2-3 Potatoes, quartered
• 4-5 Taro roots, halved
• Fish Sauce

Cooking Instructions:

1. Place beef shanks in a large stock pot, fill it with water. Let it come to a full boil. Discard the first boil, then fill it up with water again. This time add the tamarind seasoning, black pepper and whole black peppercorns, onions, garlic and tomatoes. Continue to let it boil while until beef are nice and tender, skimming the top off with any froth from the soup. By doing this, it will make your broth clear as a crystal ball!
2. On a separate pot/steamer, let all the vegetables (except for the potatoes and taro root) steam for a few minutes, usually for 8 to 10 minutes. For the potatoes and taro root, boil them separately until they are soft. Set the cooked vegetables aside.
3. To serve this soup, simply pour the broth and pieces of meat or shank in a big bowl, then add some of the steamed and boiled vegetables. Serve with a bowl of steamed rice and a side of fish sauce for seasoning.

Sinigang na Baboy

Sinigang na Baboy

• 500 grams Pork belly, cut into chunks
• 500 grams Pork Ribs, cut into chunks
  1 Onion ce, diced
  5 cloves Garlic, crushed and diced
• Gabi (taro) roots , cubed
• Kangkong leaves 
• 1 Tomato, chopped
• 1 small sachet Knorr sinigang mix sa gabi
• Water just enough to cover all the ingredients
• 2 tbsp Patis (fish sauce)
• Salt and pepper to taste

Cooking Instructions:

1. In a pot,  place pork, tomatoes, garlic, and onion, patis, and water, 1 inch above the meat.  Bring to a boil.  Boil pork for 30 minutes or until tender.
2. Add the sinigang mix and gabi roots and simmer until the gabi are tender.
3. Add the kangkong, pepper, and salt to taste. Simmer until kangkong is cooked
4. Remove from heat and serve.

Sinigang na baboy sa katmon

Sinigang na baboy sa katmon

• 1 k pork liempo, bone-in, skin on, cubed 1 inch
• 2 onions, peeled and quartered
• 10-12 katmon fruits depending on how sour you want your sigang to be (outer layers of skin removed until the pulp and the pink flower-like fibers are exposed), quartered
• 3 green chilies, pang-sigang
• Fish sauce, to taste
• 1 tsp whole peppercorns
• Salt, to taste
• 1 large eggplant, sliced
• 1 small radish, sliced
• Few strings of long beans
• Half a bunch of kangkong (water spinach)

Cooking Instructions:

1. Wash liempo without drying it completely; the water on the meat will help extract more oil.
2. On a hot thick-bottomed soup pot, put the liempo, stirring every so often, allowing the meat to brown and extract its own fat (if your meat does not extract enough fat and starts sticking to the bottom of the pan, add a tablespoon of vegetable oil).
3. Once the meats are seared, add the onions, the katmon and the chilies to the meat.
4. Add a tablespoon or two of patis and peppercorns; continue to mix until the onions and katmon are soft and the fish sauce fragrant, about 5 minutes.
5. Add water, enough to cover the meat without drowning it.
6. Bring the mixture to a boil then lower the heat, leaving it to simmer until tender.
7. Season to taste with salt and patis; seasoning with both makes for a more balanced dish than just using one over the other.
8. Add the vegetables.
9. Serve.

source : inquirer

Beef Sinigang

Beef Sinigang

• 4 cups (1 liter) water
• 1 lb (500 g) beef ribs or stewing beef, cut into pieces
• 4 small tomatoes, sliced or one 10-oz (300-g) can peeled tomatoes
• 4 finger-length green chilies (siling mahaba), whole
• 1 small onion, sliced
• 2 heaped tablespoons tamarind pulp mixed with
• 1 cup (250 ml) warm water, mashed and strained to obtain juice
• 3 potatoes (14 oz/400 g), peeled and cut into chunks
• 7 oz (200 g) green beans, cut into lengths
• 1 lb (500 g) water spinach, washed and trimmed, leaves and stalks separated, or 8 oz (250 g) spinach leaves, washed
• 1 tablespoon fish sauce (patis) or 1 teaspoon salt
• freshly ground black pepper, to taste

Cooking Instructions:

1. Bring the water to a boil in a saucepan. Add the beef, tomatoes, chilies, onion and tamarind juice, and simmer for 20 minutes.
2. Add the potato chunks and simmer for another 25 minutes. When the potatoes are tender, add the green beans and spinach stalks and cook for 3 minutes. Season with the fish sauce or salt and a pinch of pepper.
3. Add the spinach leaves and cook for another 3 minutes until the leaves are wilted. Serve hot with freshly steamed rice.

source: kusina101

Red Pork Sinigang

Red Pork Sinigang

Red Sinigang with Del Monte Tomato Sauce

You will need:

• 1 kilo pork ribs, chopped to serving sizes
• 1 medium-sized onion, chopped
• 1 bundle string beans (sitaw), cut into 2-inch strips
• 10 pcs okra, heads removed, cut into 2-inch slices
• 2 pcs medium-sized eggplant, cut into 2-inch slices
• 5 pcs taro root (gabi), peeled and cubed
• 1 pc radish (labanos), peeled and thinly sliced
• 1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
• 5 pcs finger chilis (siling pangsigang)
• 2 Tbsp fish sauce (patis)
• 1 pack sinigang mix
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• salt and pepper to taste
• water for simmering

How to prepare:

1. Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
2. Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
3. Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
4. Turn off the heat and add the kangkong leaves.
5. Serve with steamed rice.

- See more at: http://www.lutonilola.net/2013/05/recipe-44-red-sinigang-with-del-monte-tomato-sauce/#more-2067

• 1 kilo pork ribs, chopped to serving sizes
• 1 medium-sized onion, chopped
• 1 bundle string beans (sitaw), cut into 2-inch strips
• 10 pcs okra, heads removed, cut into 2-inch slices
• 2 pcs medium-sized eggplant, cut into 2-inch slices
• 5 pcs taro root (gabi), peeled and cubed
• 1 pc radish (labanos), peeled and thinly sliced
• 1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
• 5 pcs finger chilis (siling pangsigang)
• 2 Tbsp fish sauce (patis)
• 1 pack sinigang mix
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• salt and pepper to taste
• water for simmering

Cooking Instructions: 

1. Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
2. Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
3. Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
4. Turn off the heat and add the kangkong leaves.
5. Serve with steamed rice.

Red Sinigang with Del Monte Tomato Sauce

You will need:

• 1 kilo pork ribs, chopped to serving sizes
• 1 medium-sized onion, chopped
• 1 bundle string beans (sitaw), cut into 2-inch strips
• 10 pcs okra, heads removed, cut into 2-inch slices
• 2 pcs medium-sized eggplant, cut into 2-inch slices
• 5 pcs taro root (gabi), peeled and cubed
• 1 pc radish (labanos), peeled and thinly sliced
• 1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
• 5 pcs finger chilis (siling pangsigang)
• 2 Tbsp fish sauce (patis)
• 1 pack sinigang mix
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• salt and pepper to taste
• water for simmering

How to prepare:

1. Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
2. Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
3. Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
4. Turn off the heat and add the kangkong leaves.
5. Serve with steamed rice.

- See more at: http://www.lutonilola.net/2013/05/recipe-44-red-sinigang-with-del-monte-tomato-sauce/#more-2067

Red Sinigang with Del Monte Tomato Sauce

You will need:

• 1 kilo pork ribs, chopped to serving sizes
• 1 medium-sized onion, chopped
• 1 bundle string beans (sitaw), cut into 2-inch strips
• 10 pcs okra, heads removed, cut into 2-inch slices
• 2 pcs medium-sized eggplant, cut into 2-inch slices
• 5 pcs taro root (gabi), peeled and cubed
• 1 pc radish (labanos), peeled and thinly sliced
• 1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
• 5 pcs finger chilis (siling pangsigang)
• 2 Tbsp fish sauce (patis)
• 1 pack sinigang mix
• 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
• salt and pepper to taste
• water for simmering

How to prepare:

1. Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
2. Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
3. Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
4. Turn off the heat and add the kangkong leaves.
5. Serve with steamed rice.

- See more at: http://www.lutonilola.net/2013/05/recipe-44-red-sinigang-with-del-monte-tomato-sauce/#more-2067

Sinigang na Hipon

Sinigang na Hipon

• 3/4 kg shrimp (with head)
• 1 bunch water spinach (kangkong), cut in 3 inch length
• 1 cup string beans (sitaw), cut in 2 inch length
• 2 pieces medium-sized tomatoes, quartered
• 1 large white onion, quartered
• 8 cups water
• 1 pack sinigang mix (tamarind soup base mix), about 1.4 ounce
• 2 pieces banana pepper (or long green pepper)
• 3 tbsp fish sauce (patis)

Cooking Instructions:

1. Pour the water in a large cooking pot and bring to a boil
2. Add onions and tomatoes and cook until texture becomes soft
3. Put-in the sinigang mix and simmer for 2 minutes
4. Add the banana pepper and string beans and simmer for 3 minutes
5. Add the shrimps and fish sauce then simmer for 5 minutes
6. Add the water spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.
7. Serve hot. Share and Enjoy!

Sinigang na Bangus sa Bayabas

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:

1. Clean and wash bangus belly thoroughly drain
2. In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate  it  for 2 hours to overnight.
3. 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.
4. Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
5. Add sugar and salt to taste 
6. Add sweet potato leaves, simmer in a minute, then turn off the heat.
7. Serve while  hot with steam rice.
8. 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:

1. Clean and wash bangus belly thoroughly drain
2. In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate  it  for 2 hours to overnight.
3. 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.
4. Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
5. Add sugar and salt to taste 
6. Add sweet potato leaves, simmer in a minute, then turn off the heat.
7. Serve while  hot with steam rice.
8. 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