- 350 grams salmon belly
- 1 each onion diced
- 4 each tomatoes diced
- 1/2 head garlic minced
- 3 pieces gabi (taro) peeled and cut into 2x2 inch cubes
- 1 bunch kangkong leaves and upper stalks only
- 1 bunch talbos ng kamot tops
- 1 each eggplant sliced
- 3 each chili peppers green
- 1 pack sinigang mix use tamarind base
- 1 tbsp olive oil extra virgin
- 1/2 tsp salt or patis
- Wash the salmon belly and drain. Set aside.
- Heat the cooking oil in a big saucepan or casserole. Saute the garlic.
- Add onions, chili pepper and tomatoes.
- Stir until onions are transparent and tomatoes start to crumble.
- Add 1 liter of water and salt or patis. Add the gabi. Bring to a boil.
- Simmer until the taro is almost tender. Add the eggplant slices and simmer for 5 minutes.
- Pour in the sinigang mix.
- Next, add the fish and simmer for 5 minutes.
- Add the kangkong and talbos ng kamote (leaves only).
- Simmer for another minute then remove from heat and transfer to a serving bowl. Serve immediately.
Source: Authentic Filipino Recipes
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