"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.