Overseas Pinoy Cooking

  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. 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 S...

Sinigang na Tanguige Steak sa Kamias. I seldom make post about fish Sinigang or Fish Soup dish. The last one was Sinigang na Bilong Bilong sa Kamote, that was about two years ago. I recon it is about time to post more Fish Soup dish and today I would like to share my Sinigang na Tanguige Steak sa Kamias . I did mentioned on my recent Paksiw na Bisugo sa Kamias post that I have a new Kamia s plant that has been bearing fruits for some months. It have been producing fruits more than what we could use. Now I did used some of the Kamias fruit for my Sinigang na Tanguige Steak sa Kamias , instead of the siningang mix . The last sinigang sa kamias that I posted was Sinigang na Sapsap sa Kamias and that was almost eleven years ago. Of course cooking method would still be similar no matter what type of fish being used. Perhaps there would be changes on ingredients which depends on availability at the time of cooking. Cooking time may also varies base on what type of fish used. Cooki...

Red Sinigang na Maya-maya sa Miso . This is not new there are already similar recipe in the net. I just want to share our Pinoy version of the recipe. Sinigang sa Miso recipes are basically the same. The fish is first sautéed with garlic, onion, tomato and the main ingredient miso paste. In Metro Manila I have observed that there are at least 3 colors of miso paste that is from my favorite supermarket I am not too sure about the type of beans used. These are white, brown and yellow. In fact I have already made a post using the yellow miso paste,  Sinigang na Panga ng Bariles Sa Miso . The broth color turned out to be really bright orange, I suspect it may be because of some food coloring used in the miso. But for our recipe today I used similar yellow miso paste and one small sachet of Pinoy style tomato sauce. The dish turned out great. Here is the recipe of my version of  Red Sinigang na Maya-maya sa Miso . Ingredients: 1 large medium size whole maya-maya, ...

Sinigang na Barramundi . Barramundi is abundant in Australia , although it is not cheap it is widely available in most supermarket in Australia . Often we Pinoy are looking for a cooking method similar to our locally available fish back home. Today I would like to share one with barramundi. This is now the second time that I tried to cook barramundi to a Pinoy dish. The first time was the very delicious and one of the popular OPC fish dish S inanglay na Barramundi . Click link to check it out. For my Sinigang na Barramundi I use the part that is called wings. Barramundi wings refers to the fleshy part of the underside of the fish just behind the head where the fins are located. Cooking is of course basically the same with any other fish sinigang recipes. Here is the recipe of my Sinigang na Barramundi . Ingredients: 4 pieces Barramundi wings kilo 2 medium size onion, peeled, quartered 2 medium size tomato, quartered 1-2 thumb size ginger, skiined...

Sinigang na Samaral . In Tagalog Region it is called Samaral , in the Ilocos it is called malaga , in the Visayas it is danggit and in Mindanao kitong . Whatever you are in the Philippines the samaral or rabbit fish is one of the best fish in Pinoy cuisine. The fresh fish is best cooked as soup dish, and cooking sinigang style is what I made for these 3 pieces of medium sized samaral about a kilo I bought at Farmers Market in Cubao when I was on leave. There is no specific cooking method with fish sinigang , as long as you have the right vegetable ingredients and prepared souring ingredients then there is no question that your fish sinigang would not come out greate. The only thing to remember is samaral has disgusting innards, removing the guts would require a lot of cleaning and care not to the cut open the bile sack, if cleaning is not properly done you will end up with a bitter soup. As I mentioned there is no special method of cooking sinigang , today's sinigang...

Sinigang na Panga ng Bariles Sa Miso . This is the first time I used the yellow miso sold at most supermarket in Manila. I wanted to see how a yellow fish sinigang sa miso would look like, and find out if it would look more appetizing compared to the usual pale white miso used by most Pinoy. Do check my previous siningang na ulo ng talakitok sa miso for comparison , at least see the difference visually. Now its up to you to judge which look more appealing the pale white miso or the nuclear orange miso, write down your comments now. Here is the recipe of my  Sinigang na Panga ng Bariles Sa Miso . Ingredients: 1/2 medium size panga ng bariles 1 medium size onion, quartered 2 medium size tomato, quartered 1 cup miso, yellow 1/4 head garlic, chopped 1 medium size eggplant, sliced diagonally 1 medium size labanos, sliced diagonally 2 bundle mustasa, stem trimmed 100 grams unripe sampalok, tamarind fruit 4-6 pcs. long green chili salt cooking oil Cooking...

Sinigang na Bangus sa Strawberry . Want some fruity twist to your sinigang na bangus? today I want to share a unique sinigang dish soured with strawberry . This is not new some restaurant and hotels in Baguio City have it as must have dish on their menu. There are several bloggers who have made some post about it but I cannot find anything using bangus. Most are pork sinigang with strawberry . In the tradition of using all kinds of sour fruits in sinigang na bangus, I thought strawberry would be best with bangus instead of pork, this is based on my numerous post of siningan na bagus using fruits ( Sinigan na Bangus sa Sampalok . Sinigang na Bangus sa Santol , Sinigang na Bangus sa Bayabas ).      Now it’s time to cook it, first I manage to buy some good bangus from the Asian Store near my place, they did have some okra, winged beans and kangkong as well so it was my lucky day I have all the basic ingredients oh, I almost forgot sampalok sinigang mix , yes it is still ...

Sinigang na Bangus at Hipon sa Sampalok . This sinigang recipe uses fresh green tamarind fruit as souring ingredients. The green tamarind fruits are parboiled separately to extract the fruit and separate it from the shell and seeds. Using fresh tamarind instead of the commercially sold tamarind sinigang mix is of course more tedious because of the extra cooking process. Using fresh tamarind also result the absence of the seasoning and flavoring added to sinigang mixes. This is the reason why I added shrimps to improve the flavor. Otherwise using bangus alone will taste bland in terms of flavors especially for those who are used to sinigang mix on their sinigang dishes. Ingredients: 1 medium size bangus, milkfish 1/2 kilo medium size shrimp 2 cup sampalok, green tamarind fruit 1 medium size onion, quartered 1 medium size tomato, quartered 1 small bundle kangkong, separate leaves and stalks 1 small bundle sitaw, string beans, cut into 2” length 2 pieces small size eggplant, sliced diag...

Sinigang na Sapsap sa Kamias Recipe . Sapsap is one of the more common fish in Metro Manila and they are usually cheap. When fresh I usually cooked it sinigang style and use kamias as the souring fruit when in season. The fish should be cleaned and washed thoroughly to rid off the distinct after taste and fishiness of the fish. I usually add some slivers of ginger to help rid of that fishiness. Sapsap cook quickly so it should be added on top of the vegetables. The fish usually disintegrate when cooked longer. Choice of vegetables may be used but leafy vegetables are preferred. Here's how I cooked my Sinigang na Sapsap sa Kamias . Ingredients: 1/2 kilo medium to large size sapsap 1/2 thumb size ginger, sliced 1 medium size onion, quartered 2 medium size tomato, quartered 1 bundle kamote tops, trimed 1 small bundle spring onion cut into 2” length 2-3 pieces siling haba, green long chili salt Cooking procedure:   Remove gills and innards of the fish, wash thoroughly and drain, k...

Sinigang na Malasugi sa Kamatis . Blue marlins are also great as fish soup dish. They are tasty and with fats oozing from the fish skin they make good sinigang . I wanted to have a minimal sourness for my sinigang na malasugi so I just used tomatoes instead of the usual tamarind, with slivers of ginger for that extra zing and a lot of leeks. As an alternative spring onions may also be used. This is similar to the tinowa dish from the Visayas but minus the lemongrass. The flavor is kept simple with the use of little salt to taste, thereby the only flavor that is there is of the blue marlin which is enhanced by the minimal use of the other ingredients. Ingredients:   1 kilo malasugi slices 1 thumb size ginger, sliced 1 medium size onion, quartered 3 medium size tomato, quartered 1 bundle kamote tops, trimed, optional 1 bundle leeks cut into 2” length 2-3 pieces siling haba, green long chili salt Cooking procedure: Wash malasugi pieces keep aside. In a pot bring to a boil 8-10...

Sinigang na Ulo ng Salmon . Salmon in Metro Manila is pricey the average Pinoy wont bother buying this fish for an everyday meal. But overseas the price of a salmon is comparable with other premium fish and in fact it is even cheaper compared to tanguinge or even malasugi. Pinoys overseas have been cooking salmon head Pinoy style sinigang, yes salmon is perfect for any type of sinigang and because the meat color is pink it is visually appealing as well. The meat of salmon is full of fish fats that render on the sinigang broth. I would recommend rubbing the skin with salt and thoroughly rinsing the fish, and use slices of ginger in cooking to rid of the unfamiliar fishiness of the fish. Ingredients:   1 kilo medium size salmon head 1 medium size onion, quartered 2 medium size tomato, quartered 1/2 thumb size ginger, sliced 1 bundle kangkong leaves or any leafy vegetables 1 big bundle leeks or spring onion, cut into 2” length 2 tbsp. sampalok sinigang mix 4 pcs. siling haba salt Co...