Sinigang na Bilong Bilong sa Kamote

 Sinigang na Bilong Bilong sa Kamote
Sinigang na Bilong Bilong sa Kamote. Sinigang na isda one of the most common fish soup dish to most Pinoy. It is easy to prepare, almost every fish can be used and similarly there are a lot of choices for the vegetable ingredients. Today I would like to share my Sinigang na Bilong Bilong sa Kamote. Obviously for my main ingredients I used bilong bilong or moon fish and kamote tops for my vegetables. I used the red variety kamote tops which made our sinigang broth redish.

Sinigang na Bilong Bilong

Cooking our Sinigang na Bilong Bilong sa Kamote is basically similar to our other sinigang na isda in the archives. To check them out just click the linck lis below.
Sinigang na Tanguige Steak sa Kamias
Red Sinigang na Maya-maya sa Miso
Sinigang na Barramundi
Sinigang na Alimango, Crab Sinigang
Sinigang na Samaral
Sinigang na Panga ng Bariles Sa Miso
Sinigang na Bangus sa Strawberry
Sinigang na Bangus at Hipon sa Sampalok
Sinigang na Sapsap sa Kamias
Sinigang na Sugpo sa Buko
Sinigang na Sugpo at Alimasag
Sinigang na Malasugi sa Kamatis
Sinigang na Isda sa Miso (Ulo ng Talakitok)
Sinigang na Ulo ng Salmon
Sinigang na Bangus sa Santol
Sinigang na Isda (Ulo ng Lapu Lapu)
Sinigang na Bangus sa Bayabas

Here is the recipe of my Sinigang na Bilong Bilong sa Kamote.


Kamote Tops

1 kilo medium size bilong bilong
1 medium size onion, peeled, quartered
2 medium size tomato, quartered
1 bundle kamote tops, trimmed
2 tbsp. sampalok sinigang mix
4-5 pcs. siling haba

Cooking procedure:

Sinigang na Bilong Bilong sa Kamote - Cooking Procedure

Remove gills and innards of the fish, wash thoroughly and drain, keep aside. In a pot bring to a boil 6 to 8 cups of water, add in onion and tomato simmer for 3 to 5 minutes. Add the kamote tops, siling haba and on top the fish continue to simmer for 2 to 3 minutes. Season with salt to taste. Continue to cook for another 2 to 3 minutes or until fish are just cooked. Serve hot with patis, kalamansi and sili dipping sauce.


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