Sinigang is one of the unofficial soups of the Philippines. Whatever the season is, you will surely crave for this. Moreover, it is trendy during the rainy seasons as its envelopes you in its warm stew and sour flavor. Don't forget about the vegetables present in the bowl.
Most of you may be familiar with the original sinigang that uses tamarind as the sour flavoring agent. But the one that we will discuss on this page is the one flavored by Bayabas or Guava. You all may think that it is a fruit and does not suit a menu like this. But that is where you will broaden your horizon of the recipe. As long as it is sour, let add it to Sinigang!
Are you excited to cook this recipe? Then scroll over and get to know this amazing Milkfish Sinigang with Guava fruit recipe.
What is Sinigang na Bangus sa Bayabas Recipe
Sinigang is an original recipe from the Philippines. It comprises a sour flavoring agent like tamarind or kamias, and in this recipe-guavas, vegetables such as eggplant, radish, tomatoes, string beans, and even okra. For the meat, you can choose from pork, chicken, or shrimp.
The name "Sinigang" is a Filipino translation of "stew," reflecting the dishes' way of cooking. Moreover, what makes it so unique is that its sour flavor has that umami taste on the side. That even if you taste the tart flavor, there is still a magnificent explosion of flavors.
Filipinos usually serve this recipe on a typical day
. Be it breakfast, lunch, or dinner. They even do it during special occasions such as birthdays to pair up with the fried or roasted menu in the menu.
Ways to Cook this Pinoy dish
You can do the authenticity of recipes like this in several ways. In that sense, you can also cook this in several ways. Find out which suits your cooking style and kitchen pieces of equipment and enjoy.
HerBeauty says yes with Stovetop Recipes.
A stovetop can be considered as equipment salvation in the kitchen of Filipinos. If some of you don't know, Filipinos cook using firewood. It is quite an errand to do, as it will require a lot of attention to avoid your recipes from burning out since firewood preparation has no way of controlling time and heat.
The moment the great stovetop came into existence in the Filipino kitchen, it helped them a lot in cooking. Although Filipinos still use the past way of preparing things, the firewood is making up to this date. It sponsored convenience in modern cuisine; it will help those who have no time to start a fire.
In using a stovetop, just put all the ingredients in a pot, leave it at medium heat then wait for it to finish cooking. Season w/ salt to balance out the sour flavor.
HerBeauty is a website that provides a lot of articles about food and fashion. This website is advertisement-sponsored undoing it is an option too. Herbeauty will be a big help to you if you search websites that don't have cookies. This is in reply to those who are looking for these types of articles.
HerBeauty says yes to Clay Pot Recipes.
The Filipino recipes like this match to be cooked in a Filipino heritage cooking pot. This is the clay pot. There is no difference to the taste between using a cauldron, but the impact of serving it in a clay pot hits more Pinoy-like.
Same procedures are followed as well. Just make sure to stir it occasionally to avoid the vegetables of the meat sticking at the bottom of the clay pot. Also, it is sponsored by cultural reservists.
HerBeauty is a website that provides a lot of articles about food and fashion. This website is advertisement-sponsored undoing it is an option too. It will be a big help to you if you search websites that have no cookies. This is in reply to those who are looking for these types of articles.
Now, this is a more modern approach to cooking some recipes. You have to put all the ingredients inside, season it already, but the right amount of water, then cook. All you have to do is wait for it to be finished.
What is fantastic about using an instant pot is that you can leave it the moment you set it up.
Other Delicious Variants
Although this fantastic stew is already perfect on its own, different variants came out of it as well. Check them out and see what hits your preference.
Sinigang na Bangus innfused in Guava and Puso ng Saging
Filipinos are known to be resourceful. That even from the root to leaves, they will use it to cooking. In this variant, puso ng saging will be used. It is the heart-shaped fruit before the actual banana fruit.
To incorporate it in recipes like this, all you have to do is remove the outer cover of the Puso ng saging. Then pick out the flower-like things inside. They are actually like baby banana fruit. Wash it thoroughly, then add it when it is boiling. It will not affect the flavor o the dish that much since it does not possess any over empowering flavor. It just adds extra chewiness to the recipe.
Milkfish Sinigang sa Bayabas accompanied by Bagoong Alamang
For those who are not that fond of sour stews, adding a hint of salt is helpful. In reply to those who have a salty preference, this is the answer to your queries. In that case, you can add on Bagoong alamang on the side. You do not have to incorporate it into the recipe thoroughly. Just put it on the side. Then have a bite of every spoonful of the stew, or directly add this to your bowl.
If you are curious about bagoong alamang, well, here are some facts that you need to know:
- You can add pork fat to make it even delicious.
- You can also add some sugar to balance out the saltiness.
- Also, try sauteing it in some garlic to infuse a wonderful flavor.
- Try using mixed alamang sponsored by the locals in your area.
Did you know that Psidium Guajava is an exciting fruit? Why? Although it is not the most famous like apple or watermelon, it possesses a lot of health-benefiting nutrients. Plus, it is pretty tricky to eat because of its seeds. Check out the following benefits that this superfruit has.
- It can treat fever, constipation, diarrhea, dysentery, and hypertension.
- It has four times more Vitamin C than an orange.
- It has more fiber than pineapple.
- Guava contains 150 to 200 seeds. These seeds are edible no need to spit them out.
- There are different species of guava. Some are big; some are small. Some have lots of seeds, while others have a limited number. Also, the flesh color differs as well. Some are white-greenish, some are incredibly pink. But you can use any of it in recipes like this.
- In addition, you can use pork in a limited number of recipes like this. The fat of the pork will surely match the sour flavor of the sour flavoring fruit.
Here are some tips to make sure that recipes like this will be the star of your table.
- Wash the guava first before adding it to the stew. Cut it in halves to make sure that the sour taste will infuse in the stew.
- Choose guava that is just right. Not too ripe or not too early. Too ripe guava fruit will get smashed in the soup. Too early, guava will taste bitter at some point.
- The Bangus fish or milkfish is a fish that has too many bones. To ensure that you won't get too tricked by fish bones on your throat, try boiling this fish longer to soften the bones. Also, this kind of fish has a lot of scales and bones that are hard to be recognized by the naked eye.
- You can also try deboning the Bangus fish first for a flawless approach.
- We recommend the belly part of the Bangus in cooking this dish. This is because the fat present in the belly adds a different kick to the flavor of sinigang.
- Some bangus may taste like mud if not cleaned very well. So before cooking it, remove the scales and gills very well to avoid that muddy aftertaste.
- You can also add seafood to this dish. Adding seafood will add a different layer of flavor. The seafood that you can add can be shrimp or clams etc.
Troubleshooting Sinigang Menu
Even though dishes like this are easy to cook, some problems may still arise. Here are what you can do if you face those dilemmas along the way.
- If the stew becomes too sour, add water and salt.
- If the stew does not become acidic due to guavas, add other sour flavoring fruits, like tamarind.
- You can not undo things when the Bangus taste like mud. It would help if you omitted it entirely in the stew.
Best Serve With
This amazing sour stew goes well with some dishes. The search is over. Check them out and enjoy these fantastic pairs.
Rice - of course, a Filipino recipe deserves the perfect pair. And no one can do it perfectly than a bowl of soft and luscious rice.
Pork Barbecue - Having a stew to pair it up by is necessary whenever you are eating anything grilled and pork. And in this instance, Pork barbecue will never be more delicious without a sinigang stew on the side. Plus, pork barbecue is also carving for a stew to cleanse your palate after a heavy meal.
Fish Cake - Korean Fish cakes are amazingly flavorful on their own. But if you pair it with this warm Philippine soup, the flavors are southeast Asian.
Chicken Inasal - A famous Filipino restaurant made it necessary for their chicken inasal meals to serve with a bowl of singang stew. This is the reason why they became highly renowned in the Philippines. Chicken Inasal possesses a flavor that screams for this sour stew. A perfectly cooked chicken inasal has a roasted flavor on the outside and a juicy texture on the inside. You can do this on beef, but this goes perfectly with chicken. Plus, chicken is easier to cook compared to other meat types.
Ginataang Tulingan - this dish is popular in one local Filipino area. It has that fantastic rich flavor from ginataan or coconut milk. After eating it, you will surely crave something sour for palate cleansing. Sour stew is perfect for that.
Beef Tapa - Beef tapa is just like barbecue only in beef meat. This can stand on its own but having a sour stew on the side makes the beefy flavor unique. There is also beef sinigang, but it seldom uses beef as the main meat in this dish.
Pansit - we know this may seem a little too odd for this combination, but it does do wonders on the flavors. Usually, after eating, your palate look for something to cleanse out all the flavors, this soup can helps, especially if you have one pansit that is too oily.
Halo- Halo - we know that Halo-Halo may be an out-of-this-world pair for recipes like this. But believe us! A famous restaurant has proved it already that this goes well as a dessert.
Filipinos love to play along with the ingredients that they have. Their extraordinary sense of flavor makes them discover unique variants that nobody could think about. As we unravel another incredibly amazing sinigang transformation, we hope that you are hyped enough to try it for yourself.
We guarantee that you will feel highly native-like when you try this recipe. So cook up and enjoy.
For more delicious recipe, visit Eat Like Pinoy!
Best Sinigang Na Bangus Sa Bayabas Recipe
- 1 pc Milkfish cleaned and cut into 4 pieces
- 1 bunch Swamp Cabbage (kangkong) stem removed
- ½ kg Guava halved and seeds removed
- 4 pcs Okra head removed and halved
- 1 pc Eggplant cut into oblique
- 2 pcs Green Chili
- 2 pcs Taro Fruit peeled and cut into 3 pieces each
- 4 cups Water
- ½ teaspoon Salt
- 1 teaspoon Sugar
- 1 pc White Onion cut into 4 pieces
- Pour 2 cups of water in a pot, then put the guava. Simmer for 5 minutes.
- After 5 minutes, use a strainer or clean cloth to extract the juice from the guava. Set aside the guava juice.
- In another pot, pour 4 cups of water, sprinkle with salt and bring to boil.
- When it's boiling already, toss in taro fruit. Simmer for 5 minutes.
- After 5 minutes, add onion, okra, eggplant, and green chili. Simmer for 5 minutes.
- After 5 minutes, toss in swamp cabbage leaves, sugar, and guava juice. Simmer.
- Serve hot and enjoy!