Sinigang na Bangus is a sort of harsh clear stock fish soup. This recipe that we have here is essential, however it is my #1 among every one of the forms that I have attempted. My family enjoys this too in light of the fact that it is basic and tasty. You can truly partake in the new taste of the fish supplemented by the warm acrid stock.
In the event that you are attempting to figure out how to cook, this dish is an ideal decision to begin with. It isn’t muddled to make and the bit by bit directions underneath alongside our cooking video ought to have the option to direct you.
Here are a few hints for novices. Make a point to source the freshest bangus accessible. It will likewise be extraordinary t0 have every one of the new vegetables, as proposed in the recipe. I lean toward fresh vegetables. It will be great to make an effort not to overcook these to hold the variety and surface.
Sinigang na bangus is best presented with warm rice. I additionally prefer to eat it utilizing fish sauce as a fixing. Essentially pour some fish sauce in a saucer and add a couple of bits of stew pepper. Yummy!
2 lbs. bangus milkfish, cleaned and cut
1 40g pack Knorr Sinigang sa Sampaloc Mix (Original)
1 pack new kangkong leaves
12 pieces sitaw snake beans, cut into 2 inch pieces
6 to 8 pieces okra
2 pieces in length green pepper siling pansigang
1 medium tomato wedged
1 medium yellow onion wedged
2 ½ tablespoons fish sauce
¼ teaspoon ground dark pepper
2 quarts water
- Heat a cooking pot. Empty water into it.
- Add tomato and anion. Let bubble.
- Add bangus. Cover and cook in medium intensity between 8 to 12 minutes.
- Add Knorr Sinigang sa Sampaloc Mix. Mix. Cook for 2 minutes.
- Put the long green pepper into the pot. Add snake beans and okra. Mix. Cover and cook for 5 to 7 minutes.
- Add fish sauce and ground dark pepper. Mix.
- Put the kangkong leaves into the pot. Cover the pot and turn the intensity off. Allow it to remain for 5 minutes.
- Move to a serving bowl. Serve.
- Share and appreciate!