Comments on: Lasang Pinoy 2 – Sinigang na Bangus at Bayabas / Milkfish in Guava Broth a la Marketman

By: Renato

Renato — Fri, 01 Aug 2008 03:14:25 +0000

Like most people, sinigang sa bayabas is coked with fish and from where my Lolo and Lola came from, they usually used kanduli. I didn’t particularly like this type of sinigang back then, enjoying sinigang only if were made sour with sampaloc.

I was lucky enough to have tasted sinigang sa bayabas using pork at a friends house about two years ago and indeed, it was really delicious and has become one of my favorite sinigang vaieties. Not as heart friendly as using fish though but a really good deviation from the ordinary once in a while

I now love cooking different version’s of sinigang using bayabas, kamias, miso or calamansi as souring agent and combining this with either pork, beef, chicken, shrimps and different kinds of fish (or a combination of fish and shrimps)and different vegetables such as labanos, gabi, sitaw, talong, banana heart, kangkong, okra, camote tops etc. You will be surprised with the many combinations you could come up with!

By: thelma

thelma — Fri, 25 Jul 2008 18:32:40 +0000

sinigang sa bayabas reminded me of my mom’s cooking. sometimes she would use pork instead of milkfish, and then add a bunch of taro roots, long green beans,kangkong and green pepper. i cook this occasionally and it is sort of a comfort food for me…

By: dee

dee — Thu, 15 Dec 2005 07:37:16 +0000

This is the ultimate reminder of how good it was when my lola was still alive. She could make some mean sinigang sa bayabas. We were neighbors, so when I smell its scent, I was like a bolt of lightning, I’m there already. Of course, that always got me into trouble because my Mom hates that nangangabitbahay ako, even if that’s my patermal gramma. Anyway, when I saw the title “Sinigang sa Bayabas,” memories of my dear beloved grandma flooded my thoughts. thanks for sharing.
Anyway, does anyone have a recipe of balaw-balaw? I obviously don’t have the vaguest clue how its made but i think its made of fermented baby shrimps and rice. It’s also artificially colored pink. It’s native to Morong, Rizal. I remember us going there just to buy it by a bazillion gallons! Parang laging nagpa-panic buying!
Well, thanks in advance and this is a great blog! My cousin Millet shared it with the whole clan. Thanks, Millet!

By: JMom

JMom — Sat, 08 Oct 2005 14:06:54 +0000

Basta sinigang, I’m there! One of our blogkadahan friend has come up with a name for us sigang lovers, “sinigangsters”!
My lola used to cook this all the time, especially when guavas were abundant, and she did it with your method of separating the seeds too. I remember her getting so upset with a househelp who didn’t know to do this, and put the whole guava in, including the seeds making the soup seedy :-) Seedy soup would still be ok for a sinigangster like me though ;-)

By: Marketman

Marketman — Mon, 03 Oct 2005 04:00:05 +0000

Shalori, I will post a lugao recipe within the next 2-3 weeks. It’s just rice water, chicken, ginger and some local saffron if you want color. As for the kropec, I know no one who makes it from scratch…buy it in malay, Indonesian or Filipino stores dried and just fry it up. I would imagine any of the many internet asian food sites would have it for delivery…

By: Shalori

Shalori — Mon, 03 Oct 2005 00:54:28 +0000

I am in NorCal and cant find ONE really good Pilipino restaurant. My mouth is salivating from reading all the Pilipino recipes. I have not been able to locate the recipe for Lugao. My old amah used to make it for me when I was sick. It always made me feel better. Anyone have it?

By: stefoodie

stefoodie — Sun, 02 Oct 2005 12:17:04 +0000

thanks for the trip down memory lane — one of your best posts yet, MM! how could i forget the black-outs and candles? i was only 2 when yoling hit, but i remember the name being mentioned for years when storms would come. and yes, sinigang is the perfect comfort food! my hubby is just like you in that if we’re having any sort of canned processed food, he’ll automatically ask, do we have pork and beans to go with it? thanks once again for joining us for Lasang Pinoy!

By: Bubut

Bubut — Sat, 01 Oct 2005 01:39:00 +0000

the gabi and puso ng saging would help the broth to be cloudy, so no need to puree the guavas. Thanks for the nice post !

By: Gigi

Gigi — Fri, 30 Sep 2005 01:24:31 +0000

I miss the sinigang using the little leaves. The sinigang looks good, Marketman. I like it that way — studded green with a bounty of veggies. What’s good now is that you can make sinigang na bangus too using just the tiyan. Saranggani Bay has great frozen-fresh tiyan ng bangus. At least, wala nang mag-aaway pa for the tiyan! A bit of a challenge to handle but the pay-off is bliss.

I also love gabi in sinigang – it’s the double the carb I know but what the heck. When it’s mushy, it just has the creamy mouthfeel and taste of mashed potatoes. Comforting stuff. I missed Sinigang when I did South Beach. I’m out of the diet now. I figured I’d rather box, run and spin for 3 hours a day than miss out on a perfect meal. Carpe diem, Baby.

By: joey

joey — Thu, 29 Sep 2005 11:52:58 +0000

I’ve only had sinigang na sampaloc and lately I’ve been curious about the other sinigang versions. Thanks for sharing this recipe! It sounds delicious! Love the â€œguava pulp and seed bouquetâ€ :) Where do you get your cheese cloth? Haven’t made anything that entails using it, but I am mysteriously drawn to any step labelled as “frivolous”…heehee!

Great LP post! :)