Comments on: Sinigang Still Life

By: Mom-Friday

Mom-Friday — Tue, 12 Jan 2010 15:58:31 +0000

@Connie: thank you, will try salmon next time :)

By: chiqui

chiqui — Mon, 11 Jan 2010 09:01:32 +0000

luv this picture. you always make me hungry

By: acousticpot

acousticpot — Mon, 11 Jan 2010 04:39:27 +0000

MM, i try this dish with my wife and she voted 75% for this fish. she said it’s so sharp (the tinik) pomfret will do just fine. sinigang with less sabaw.

By: Connie C

Connie C — Sun, 10 Jan 2010 12:16:46 +0000

Mom-Friday: Try mullet or salmon if available and quick fry the fish in some oil before adding to the broth for a more flavorful sinigang.

By: Mom-Friday

Mom-Friday — Sat, 09 Jan 2010 16:42:00 +0000

this is a great alternative to my usual Maya-maya sinigang sa miso! though it is not always available in the supermarket, aside from mayamaya and Talikitok, would you suggest any other fish variety that may go well with this sinigang sa miso?

By: Connie C

Connie C — Sat, 09 Jan 2010 03:55:36 +0000

Vicky, our bulanglang in the southern Tagalog region is, like bettyQ said a melange of fresh vegetables: green papaya, string beans, eggplant, camote tops, squash, squash blossoms, etc. in light broth simmered with some tomatoes and ginger flavored with bagoong. (no bitter melon as I remember tho it would be okay , I guess). It generally does not have meat altho you can throw in left over fried or smoked fish towards the end of the cooking. It is the Tagalog equivalent of dinengdeng in Ilocandia. My aunt likes to add balanoy which gives it an added zing, real comfort barrio food.

Betty Q, would balanoy be mint or basil?

Sinigang on the other hand is more sour using tamarind or camias or miso with lots of tomatoes and will have meat or fish as main ingredients. Generally, the vegetables we use for sinigang are not quite the same as in bulanglang but of course we all have our regional variations such as guava, or green banana among the ingredients used in the sinigang in some regions. Certain vegetables go with fish or shrimps and some others for meat sinigang. My father used to say kangkong for fish, camote tops for meat sinigang.

In both instances the broth is more flavorful when using rice washings.

Gosh, after the meaty, rich, holiday eating , I am longing for these comfort foods already.

By: atbnorge

atbnorge — Fri, 08 Jan 2010 22:34:22 +0000

@sonny_sj—Uy, isa pang palengkero from Antipolo!

By: christina foss

christina foss — Fri, 08 Jan 2010 05:54:10 +0000

MM, if there’s one thing I would happily move back to the Philippines for, it’s the fresh fish! Here in Victoria, there’s a dearth of fresh inexpensive seafood which I just can’t understand, considering it’s a port town, although small, I’ll grant. But when I get cravings for Philippine food, I don’t care- hang the expense! And no sharing, haha.

By: rene ocampo

rene ocampo — Thu, 07 Jan 2010 09:03:59 +0000

I have been a fish aficionado since the start of my high blood pressure problems when I was living in the States. Among my favorites are halibut, salmon, dorado or mahi mahi as they say in Hawaii, whitefish (saltwater fish similar to bangus), trout, cod, swordfish, Chilean sea bass, pompano and red snapper. I retired to the comfort of home in the year 2001 and since that time, I acquired a bass boat and have been fishing for bass at Lake Caliraya but was not too keen on eating it. Among my favorite local fish is the maliputo, a a fresh water fish and a relative of the talakitok. Another local fish I had chanced upon is found only in the river of the Cagayan Valley. It is a salt water fish like the salmon but moves to the river to lay eggs. I had eaten it steamed but they say you can fry and eat the kaliskis too! I love eating the eggs as you open the belly and the taste is similar to the yellow part of the balut! Do you happen to know the name of that particular fish? Is it Dugong, Dulong, Gudong…and where can I find them here in Manila?

By: denise

denise — Thu, 07 Jan 2010 06:27:43 +0000

Vicky…to add to emsy’s answer (since that’s how my mom and grandma makes bulanglang) sometimes we add malunggay

i love sta.rosa…well mag-aapply pa din dun yung kung mapula ang hasang at iba pang ways para makita kung fresh (ask kung kakadeliver lang ba or kung what time usually ang dating ng mga seafood)…minsan pag tinatamad mama ko sa supermarket na lang din bumibili kasabay ng pag-grocery..pero yung mga hardy varieties lang, gaya ng tilapia.though sa ibang supermarket may mga tanks na para sa shrimp (which of course costs more) at sa dalag