I still have few pictures of my mom’s cooking taken during my last vacation that I want to share. Here is one of her many variations of sinigang (sour broth). Sinigang maybe cooked with fish, meat (maybe lean meat, fatty or bony parts) or shellfish. Vegetables vary depending on availability and, of course, preference. The most common souring agents are fresh sampalok (tamarind), bayabas (guava), kamias (bilimbi) or simply a pouch of sinigang mix available at the store nearest you.
So typical of mom – seldom does she plans on anything before buying, and even before cooking. Buy the staples and decide the last minute based on what’s in the ref/pantry and the remaining time before the meal itself. An example is this sinigang na bangus sa kamias (milkfish in sour bilimbi broth). And how my son loves it!
2-3 medium-size milkfish, sliced
1 small onion, sliced
2 tomatoes, chopped
4-5 (or more) fresh kamias
2 pcs chayote,sliced into bite-size pieces
1 green chili peppers (optional)
patis (fish sauce)
Add the onions, tomatoes and kamias to a pot of boiling water (about 5-6 cups of rice washing water) and simmer for about 5 minutes. Season with patis and salt. Add the chayote and cook until almost done. Add the bangus and green chili and simmer for 2-3 minutes. Serve hot.