Here’s the ingridients of sinigang. This is our dish when someone in the family if the weather is cold and wet. The “sour soup” dish because it`s a soup and it is sour.There are lots of variations, to cook this soup. What I call the “low budget” version. Most folks use tamarind to make it sour. This recipes use this or kamias. My family uses calamansi. We learned this version from my grandmother. This was how she made sinigang. My Beloved’s lola uses kamias. Sinigang made with sampaloc tastes much better. Learned to love the simpler version, too.
INGRIDIENTS:12 pieces of calamansi. (Squeeze the juice and make sure you remove the seeds from the extracted juice.)
1 tomato (We learned from our cook that tomato seeds and the tomato make the dish spoil faster so make sure you don’t have much left-over when you make this soup with tomato.)
1 bunch of talbos ng kamote
1/2 to 1 kilogram of bangus (milkfish) . You can also use pork as the “meat” of the dish.
1 Onion
2 tablespoons of garlic (sliced)
1 tablespoon of ginger slices
Salt, to taste
PROCEDURE:Boil water in a pot with the ginger, onions and garlic.
Add the milkfish, calamansi juice and salt, to taste.
When the fish is cooked, add the kamote leaves (and tomato if you plan to include it).
When the kamote leaves are cooked, the soup is done.
