Wondering what to put on the menu for dinner this weekend? Something warm and comforting and delicious, using what’s available/freshest at the market? How about a terrific Sinigang na Bangus at Bayabas? I did a post with recipe for this wonderful version of sinigang a couple of years ago, here, but I just made it again the other day and I forgot how how much I like this version of sinigang… Start with about half a kilo of ripe “native” pungent guavas or bayabas, not the huge light green hybrids. I also used an immersion blender to mash up the guavas to make a thicker broth, though that is optional. I also added gabi or taro root as suggested in the previous post and it was a nice addition to the dish. Just remember to add a lot of salt/patis to this dish, it can turn out bland otherwise.
This is the perfect dish for the rainy season. And I suspect, before the advent of knorr sampaloc/sinigang cubes, more folks ate this during the rainy season when unripe sampaloc was hard to find. This version of sinigang has a more subtle flavor, yet if you puree some of the fruit into the soup, it is actually thicker and heavier than a classic tamarind sinigang. The bangus is just barely poached in the liquid and you can cook this whole thing in less than 45 minutes or so. Serve with patis and kalamansi on the side. Enjoy!
Here is a link to other soups from earlier in the life of this blog that you might want to try on a rainy day…