Sinigang na Hipon

Eto ay isa sa mga favorites ng fiance ko na luto ng mom ko. Mahilig kasi sya sa sabaw at sa maasim kaya everytime that my mom cook sinigang, surely eh gabandehado ang makakain nya. Although maraming options ang pagluto nito, ang pinakamasarap pa rin ang luto sa sampalok. Other options are kamias which is the second best, ripe guava, kamatis, santol. Any vegetable available can find its way to the sinigang pot - sitaw, labanos, kangkong, gabi, okra or talong. Its brothe can be made from rice washing and can be complemented by either shrimps.

Ingredients:

2 cups rice washing or water
1 package of tamarind ready-mix powder
1 small onion, sliced
1 tomato, sliced
2 pieces radish, quartered
½ kilo shrimps
1 bundle kangkong, cut into 2" lengths
1-2 pieces siling haba
salt or patis to taste

Put half of rice washing or water in a pot. Add tamarind powder. Add onions, tomatoes and remaining rice washing. Bring to a boil then add the radish. Add shrimps, kangkong and siling haba. Let boil for 2 minutes. Season to taste.

daing na bangus

Daing na Bangus (Milkfish Marinated in Vinegar and Garlic)


Cooking time: 15 mins

Ingredients:

1 whole bangus (milkfish), deboned
Cloves of 1 whole head of garlic, crushed
¼ cup vinegar
Freshly ground pepper
1 teaspoon salt


Procedure:

Flatten bangus on its back (it is usually sold like this when deboned) and place in a marinating pan. Sprinkle garlic all over fish, pour in vinegar and season with pepper and salt. Cover and leave in the refrigerator for several hours or overnight.
When ready to cook, heat oil in a large wok. Fry bangus until fully cooked, about 6 to 7 minutes on the first side and 5 minutes on the second side.
To make dip, combine vinegar, garlic and pepper in a bowl. Let stand a few minutes before serving