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.
Good for serving: 2-3 persons
Ingredients:
- 1/2 kilo, Bangus belly, cut into serving pieces
- 1/4 kilo, ripe guava, mashed
- 3 pcs. green finger chili pepper (siling haba)
- 1 bunch, yardlong beans (sitaw), cut into 2"
- 1 bunch, sweet potato leaves (talbos ng kamote), leaves only
- 1/4 cup, salt
- 1 pc. onion, quartered
- 2 tbsp. sugar (optional)
- 1.5 liter, water
Cooking Procedure:
- Clean and wash bangus belly thoroughly drain
- In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate it for 2 hours to overnight.
- In a large pot with high heat, add water, guava and onion, bring to boil, and simmer for about 5 minutes in a medium heat.
- Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
- Add sugar and salt to taste
- Add sweet potato leaves, simmer in a minute, then turn off the heat.
- Serve while hot with steam rice.
- Chow and enjoy!
Image courtesy of : yummy.ph