At 12:31pm, here are my quick notes during the cooking/boiling of Maw’s “sinigang” soup recipe:
(12:08)
~Clean fish yourself or better yet have the butchers remove the fins and innards.
~Boil two small “gabi” (or oblong-shaped, taro roots, skinned and sliced vertically in half).
~Boil one “handful” of green beans (cut off the stems) with 1.5″ wedge of onion.
~Remove green beans and boil (small) Napa cabbage, sliced vertically in half.
~Add one tablespoon of “Sinigang” soup base mix (Mama Sita) and fish sauce (Rufina) to taste.
~Remove green beans, taro roots and Napa cabbage and set aside in bowl.
~Boil one Philippine eggplant, cut into 1″ discs.
(12:31)
~Add ONE pompano fish, cut in half (one head section, one tail section).
~Add back the green beans, taro root and napa cabbage.
~Boil all ingredients, say another 20 to thirty minutes, until fish is cooked.
Enjoy!
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