Tuesday, September 11, 2007

"Sinigang na Bangus at Hipon" (Milkfish & Shrimp in Tamarind Soup)

It's my hubby in the picture. He loves seafoods... isn't it obvious? Sipping the soup in the serving bowl. Hehe!

Good for 5 servings.

You'll need:
  • 6 cups of rice wash or water
  • 3 red over ripe tomatoes, topped
  • 1 large red onion, quartered
  • 2 small pcs taro (gabi)
  • 1 medium raddish, cut diagonally at 1/2" thick
  • 1 medium eggplant, cut diagonally at 1" thick
  • 2 pcs finger chilis
  • 2-3 tsps of iodized coarse salt
  • 1 small pouch of sinigang powder with gabi
  • 1 pc (550 grams) milkfish
  • 1/4 kg of medium-sized shrimps
  • a bunch of kangkong (tender stalks & leaves only)

Here's how:

In a heavy bottom casserole, place the first-four ingredients. Cover. Place over medium-high fire, bring to boil. Cook for 12-15 minutes. Follow with the raddish and eggplant. Put the lid on and cook for another 4 minutes.

Mash the tomatoes carefully. Add the chilis, salt, sinigang powder, fish and shrimps. Mix gently. Put the cover. Cook for a few minutes or until shrimps change color. Put the kangkong. Cook until crisp-tender.

Serve with warm cooked rice and patis.

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