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07 May 2013

Sinigang na Bangus sa Kamatis

Here's a quick and simple way to cook Sinigang na Bangus sa Kamatis (Milkfish in Tomato Stew), as demonstrated by my eldest sister.  She actually did away with measurements though, but the recipe is quite straightforward.  Tomatoes may not be as sour as sampaloc, but it is more readily available and the result is a delicate sour taste that's nice to sip and/or add to rice.
1 large milkfish (bangus), scales removed, gutted, cleaned, and chopped
5-7 medium tomatoes, roughly opened and seeds removed
3-4 pieces siling pangsigang
ginger, skin removed and crushed
a bunch of pechay, washed clean

Pour water onto a medium-sized pot (depending on how much soup you want), and add the tomatoes, sili, and ginger.  Season with salt.  Cover and bring to a boil over medium heat.
Add the sliced bangus and cover to cook (around 5 minutes).  Then remove from heat and add the pechay leaves.

Serve hot.

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