The guava adds a delicate mild tang to this popular local stew.
Sinigang is a Filipino favorite and is usally made with tamarind. This recipe uses guava as thesouring agent, which adds a delicate mild tang to this popular local stew.
1/2 kilo guava (bayabas), very ripe
3 pieces tomatoes, quartered
1 piece onion, peeled and sliced
1/2 table spoon rock salt
1 to 2 large boneless bangus (milkfish), cut in 3 pieces
1/2 bundle sitaw (string beans), cut 2 inches long
3 pieces finger chilies (siling pangsigang)
1 bundle kangkong (water spinach) leaves
1/4 kilo kamias
Place guava in a medium size pot and cover with water. Boil until guava softens, about 5 to 10 minutes. Remove boiled guava from the pot and place in a strainer. Mash with the back of asandok over the stockpot, letting juice from guava pulp drip back into the stockpot. Set aside broth.
In a large stockpot, boil water. Add tomatoes, onions, and salt.
Put in bangus and sitaw, and boil.
When almost cooked, add the rest of the vegetables.
Season with patis (fish sauce).
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