Sinigang na Maya-maya sa Miso (Snapper Fish in Miso and Taramind Soup) Recipe

Sinigang na Maya-maya sa Miso is another version of sinigang dish soup with additional seasoning, the miso.

Miso is a traditional Japanese seasoning produced by fermenting rice, barley and or soybeans with salt and the fungus.

Sinigang na Bangus (Stewed Milkfish in Taramind) Recipe

Sinigang na Bangus or "Stewed Milkfish in Tamarind" is a type of sinigang (a Filipino sour soup dish) which is the Bangus as the major ingredient in making of sinigang dish. It is include tomatoes, and onions and taramind as souring based, with a variety of  veggies like okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish and some add ginger to lessen the stench of fish.

Pork Sinigang (Sinigang na Baboy) Recipe

Pork Sinigang or "Sinigang na Baboy" or pork stew, it is sour and savory taste most often associated with tamarind (sampalok) popular in the Philippines and is related to the Malaysian dish "Singgang". 

Bangus Belly in Sinigang sa Bayabas

Bangus Belly na Sinigang sa Bayabas (Stewed Milkfish Belly in Guava)  is one of the variety in cooking sinigang using different souring ingredients like taramind (sampalok), sour apple or cotton fruit (santol) , bilimbi fruit or averrhoa (kamias) and etc.

Procedure in cooking for this recipe is almost the same to other sinigang, the only different is the preparation of the main ingredient. Bangus belly or any fish and meat use in sinigang sa bayabas is by putting salt into meat and leave for about 2 hours to overnight to catch the natural saltiness of the meat and the sweet and sour taste of the guava that gives additional flavor of the dish.

Sinampalukang Manok Recipe

Sinampalukang Manok is one of the popular sour soup in the Philippines. This dish are composed of chicken, vegetables, and tamarind leaves or tamarind blossoms. In northern part of Luzon they add ginger to remove the stench taste of the chicken and give additional aroma taste to the dish.  Some say that sinampalukang manok is just like sinigang dish, the only difference is the used of taramind leaves and blossom. Most of the time I prepared to cook sinampalukang manok than sinigang na manok because of the distinct taste of the tamarind leaves.

Pork Ribs Sinigang with Tomato Sauce Recipe

Yes, this is the right name for our recipe today. Pork Sinigang with Tomato Sauce, sound weird but the taste will satisfy your buds.

Preparation in this dish is almost the same in other typical sinigang, the only different is using of tomato sauce instead of ripe raw tomatoes. 

Adobong Kangkong (Water Spinach Adobo) Recipe

Adobong kangkóng is a vegetables dish usually sautéed in cooking oil, onions, garlic, vinegar, and soy sauce.  It is usually served as a side dish and with steamed white rice. This recipe can be used to cook other vegetables as alternative like eggplant, spinach, cabbage, string beans or any other vegetable.

Crispy Kangkong (Crispy River Spinach) Recipe

Kangkong or river spinach is a fast-growing creeping herb with succulent hollows stems rooting at the nodes in wet ground. The leaves and stalk may either be green or purplish. It grows well in both wet and dry places. Kangkong contains beta carotene, Vitamin A, Iron, phosphorus and thiamin. Here’s a tip on buying kangkong, make sure you choose those with large, unblemished leaves that are deep green color.