Singang na Salmon

There are a lot of varieties of sinigang out there - cooked with tamarind, kamias, bayabas, etc... But those who are always on the go like me, the commercial or instant tamarind that are accessible from groceries to your suking sari-sari store works wonders. Overall, I take around 30 minutes to cook this.

You can also make use different type of fish for sinigang but when I do have access, I love to use fresh pink salmon. Any part of the fish you prefer to use will do.


Ingedients:


2 cloves of garlic
1tsp cooking oil
1.5-2kg salmon
10pcs tomatoes
1 palm-size ginger
1.5pcs of the big sinigang mix
2.5-3 liters of water
kangkong or mustasa
0.5 cup fish sauce (patis)



Procedure:

1. Heat pot and sautee the garlic in oil in low to medium heat.


2. Add the tomatoes and ginger. Squash the tomatoes so that they become soggy. Doing this will add color to you soup and add sourness.


3. Add the water, sinigang mix and fish sauce then let it boil for10-15 minutes. The boiling while the pot is covered will allow for the bring to all the flavors to blend well. Then taste to add more sinigang mix of fish sauce to our liking.

4. Add the fish then bring to a boil for 5-8 minutes without covering the pot. You can stir this once or twice but be careful not to break the fish.


5. Mix in the kangkong or mustasa then cover the pot then turn off the heat. The heat from the soup will cook the vegetable in 2 minutes.


That's it!

Kapampangan Pinakbet

There are 2 types of Pinakbet that I know of: Kampampangan and Ilocano.
I like both but let's start with my favorite, the one from Pampanga.

Ingedients:

1pc onion
3 cloves of garlic
1-2 tbsp alamang (uncooked)
200 grams liempo (spareribs)
200 grams baguio beans (preferred) or string beans (sitaw)
100 grams winged beans (sigarilyas)
200 grams squash (kalabasa)
1pc long ampalaya (bittergourd)
10pcs okra
3 pcs long eggplant or 8 pcs round eggplant (talong)
3 cups of water




Procedure:

1. Slice the liempo for sauteeing. Heat up the pan and put the liempo in WITHOUT additional oil.
2. When the meat start to turn pale, add water.
3. Bring to a boil then turn down the heat and let it simmer for 10 minutes.
4. Remove the water and leave it aside.
5. Let the liempo cook with its own oil until crispy or to your liking. Do not add cooking oil.
6. Add the garlic and onion to sautee.
7. Add the alamang and let it cook for 1-2 minutes.
8. Add the water from boiling the liempo then simmer for 3 minutes.
9. Add the squash and when half cooked, add the eggplant and ampalaya. Simmer for 3 minutes.
10. Add the baguio beans, sigarilyas and okra. Turn off heat when these are half cooked.

Enjoy!