SINIGANG NA SUGPO SA LEMON with TALBOS NG KAMOTE
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 2 with steamed rice
1 onion, peeled and chopped
2 tomatoes, chopped
4 cups water
4 to 6 tbsp lemon juice
2 tbsp fish sauce
ground pepper
8 to 10 pcs prawns
Kamote leaves, washed and hard stems removed
more lemon juice
Siling pangisgang optional
Remove antennas of prawns and wash well. Then drain. Set aside.
place water in a medium stock pot.
Add onion and tomatoes,
Cover and cook until soft (15 minutes)
Add more water if needed.
Season with lemon juice, fish sauce and ground pepper.
Add prawns.
Add chili pepper if using.
Cover and adjust heat to low.
Simmer for 3 to 5 minutes until prawns are cooked.
Turn off heat.
Add kamote leaves and more lemon juice.
Cover and allow the steam to cook the leaves.
Serve with steamed rice and fish sauce on the side.
SINIGANG NA BANGUS SA BAYABAS/MILKFISH IN GUAVA BROTH
Prep time: 15 minutes
Cooking time: 25 minutes
Yields: serves 4 to 5 with steamed rice
1 ¼ lbs. ripe guavas, tip removed
4 cups water
1 large yellow onion (8 oz), peeled and chopped
3 tomatoes, (8 oz) quartered
2 cups water
4 tbsp fish sauce or more
½ tsp ground pepper
2 lbs. milk fish, gutted, cleaned and cut into several pieces
1 eggplant, sliced
4 oz kangkong
In a small pot, boil 4 cups water with guavas for 10 minutes over high heat until soft and mushy.
Transfer guavas without the water into a bowl and mash it.
Add guava broth.
Remove guava skin and transfer into a bowl.
Strain the broth with seeds. Discard the seeds.
Add onions and tomatoes in a medium size sauté /sauce pan.
Add guava skin and guava broth.
Add 2 more cups of water.
Season with fish sauce and ground pepper.
Cover and cook over high heat.
Cook it for 10 minutes.
Uncover.
Add eggplant. Cover and cook for a minute.
Add milk fish. Cover and adjust heat to low.
Simmer for 3 minutes until fish is cooked.
Uncover and add kangkong.
Turn off heat.
Serve with Steamed rice.
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