Comments on: Talakitok at Bayabas Sinigang a la Marketman

By: PITS, MANILA

PITS, MANILA — Thu, 01 Aug 2013 01:32:10 +0000

we have always loved ‘talakitok’. sinigang or fried. the kapangpangan kitchen would usually use ripe guavas for sinigang. often with bangus or liempo. i also noticed that they eat ripe guavas and bagoong alamang … with rice. or ripe mangoes and bagoong … still with rice.

By: Risa

Risa — Tue, 30 Jul 2013 13:52:54 +0000

I miss sinigang sa bayabas. People find it weird that I prefer:

1. sinigang sa bayabas over sinigang sa sampaloc
2. hopia baboy over hopia monggo
3. siopao bolabola over siopao asado
4. siomai over hakaw

Any other examples?

By: pixienixie

pixienixie — Tue, 30 Jul 2013 04:46:23 +0000

Oh and in our family we counter the sourness and address the lack of saltiness of a bayabas sinigang dish not with patis but with “baguk” – Kapampangan for bagoong alamang.

By: pixienixie

pixienixie — Tue, 30 Jul 2013 04:44:35 +0000

I have little love for bangus na sinigang sa bayabas because as a kid I hated having to stop eating after every few minutes just to take out the small bayabas seeds and the occasional tinik. We didn’t take out the bayabas seeds after the fruit has flavored the broth – we just mashed the bayabas using the backside of the sandok until the soup becomes a bit thick.

I love pork na sinigang sa bayabas, though. :)

By: odessa

odessa — Tue, 30 Jul 2013 03:00:35 +0000

simple but perfect food esp for the cold months. I hope MM you can also feature here “Labog” leaves as a souring agent for sinigang na isda….:)tnxs!

By: J-Jay

J-Jay — Tue, 30 Jul 2013 02:48:02 +0000

If you’ve made it too sweet, have it with a bit of calamansi and fish sauce on the side (as Corinne suggested). I usually smash the siling haba into the calamansi for some extra spice and fragrance.

By: JB

JB — Tue, 30 Jul 2013 02:20:47 +0000

This looks so comforting. I love how it was inspired by literature too. I’m embarrassed to admit that I never read that book. I have to read it soon. El Filibusterismo too.

By: Marketman

Marketman — Tue, 30 Jul 2013 00:03:26 +0000

netoy, yes I cooked the broth seeds and all, then strained. For the second addition of guava (more for the photo), I also left seeds in, mostly for the visual impact, though I have never had problems with the seeds and teeth. If you prefer, you could totally strain out the seeds… Sister, yes, appropriate post-opening dinner.

By: EJ

EJ — Mon, 29 Jul 2013 20:38:41 +0000

Thanks, Betchay, i’ll re-read #1 and try to buy or borrow #2 :-)

By: netoy

netoy — Mon, 29 Jul 2013 18:16:49 +0000

MM – Did you really used the guava with its seeds et al? I remember my mom cooking this dish but de-seeding the guava first as the seeds can wreak havoc to the teeth if bitten.