Comments on: A Steaming Bowl of Soup on a Rainy Day…

By: tiana

tiana — Wed, 16 Jul 2008 07:53:59 +0000

i think the bad smell comes from onions. my mom suggests not to put onions when cooking sinigang sa bayabas. the taste is great without the bad smell!

By: Junior

Junior — Mon, 07 Jul 2008 12:48:43 +0000

Marketman nice soup…my favorite also…but have you tried the comfort soup of true blue blooded ilocanos? Its the Ilocano style Pinapaitan(with pinispis as bittering flavor)!!!
you can use baka, kambing or kalabaw internal organs with meat as your ingredients…
I suggests you must try ang try to come up with you pinapaitan soup marketman version…Enjoy…

Manong Junior

By: mylene sheen pecson

mylene sheen pecson — Wed, 11 Jun 2008 12:49:03 +0000

this dish is usually appreciated by people of luzon as opposed by the inhabitants of the visayas or mindanao. hence the comment on its “offensive” aroma. this dish reminds me of my childhood. my mom is from mindanao but my dad is from luzon. so she cooks it but has never appreciated the dish. my dad and siblings, on the other hand ate it with much gusto! the pork version with siling labuyo is tops! perfect when served with dried pork adobo on the side! YUM!!!

By: kongwi

kongwi — Sun, 08 Jun 2008 18:24:49 +0000

for a totally different take on this, you can add crabs in the soup and even chicharon…it will add another dimension in taste…also, add squash flowers to the soup…try it MM next time…

By: presentacion

presentacion — Tue, 03 Jun 2008 14:03:49 +0000

nice sinigang sa bayabas recipes from all of the commenters. i remember our family version is to salt the bangus overnight before adding them to the guava broth to cook. we include only the head and the middle cuts where the belly is. the salting gives the sinigang a pleasant taste. we add sili leaves to the hot broth before serving and yummmy.

By: Ellen

Ellen — Mon, 02 Jun 2008 04:14:48 +0000

Hi! This is one of my comfort food! My Mom makes this sinigang with bangus and shrimp. The shrimp really lends a deeper flavor to the soup. Thanks for reminding me of this dish. It would have been a part of my daily food repertoire but native guava is hard to come by.

By: goodtimer

goodtimer — Sun, 01 Jun 2008 13:37:34 +0000

Zena, we also cook sinigang na bayabas with beef. It’s a traditional dish in Baesa Novaliches where my mother-in-law’s cousins are from. For every kilo of beef (best to use camto with alternating meat and fat), use an equal amount of guavas (1 kilo too. i guess you can use less if you immersion-blend the guavas as opposed to traditional straining). The sourness of the guavas should be balanced with a little sweetness from sugar. This is actually the tricky part, balancing the sweet and sour. It took me a long time to figure out how much sugar to put in and I haven’t quite perfected it like the old-timer cooks. Veggies added are sliced patola, sitaw and camote tops. Add some finger chilis too. My kids love this dish because of the sweet-sour taste and the aroma of the beef with guava doesn’t have that kili-kili scent.

By: toni

toni — Sat, 31 May 2008 14:08:06 +0000

Mmmmm it’s been a long time since I’ve tasted Sinigang prepared from scratch. There’s always the signature salty aftertaste from packaged Sinigang mix, and that’s not a bad thing. Once in awhile though, it really is refreshing to taste Sinigang prepared with natural souring ingredients. Ah, when, when, when again?

By: dhanggit

dhanggit — Fri, 30 May 2008 15:16:04 +0000

oh this is my late dad’s favorite!! one of those pinoy dishes i really miss :-)

By: zena

zena — Fri, 30 May 2008 09:35:15 +0000

bettqy q., we usually pressure cooker the beef first to make sure it’s tender coz my mom hates “maganit” meat. Boil the guavas till mushy, then strain. Add your veggies and meat. Great when piping hot and with patis. =)