Cooking has always been my favorite. Eventhough I don’t really have skills in cooking, I usually try to experiment with food and attempt to find recipes that are not yet known to all.
I came across this recipe on Sinigang na Bangus. I said to myself that I had to try it, so that’s what I did. Luckily, the cooking went well. And my brothers and sisters loved that taste.
Wanna try it too? Here’s the recipe.
1 bangus (milkfish)
1 sili (not bell pepper)
camote tops or water spinach leaves(kangkong)
· Clean bangus and remove the scales, no need to wash with vinegar though.
· Cut the fish into slices according to the size that you want.
· Drain, sprinkle with salt and set aside.
· Wash the guavas and cut into small slices.
· Choose fresh leaves of kamote or water spinach (kangkong).
· Boil desired amount of water for your broth then put the guavas.
· When the water starts to boil, you can put the sili and water spinach.
· You may fry the milkfish first before putting it to the sour broth.
· Simmer over low heat until vegetables and fish are cooked. Season with fish sauce and salt to add more taste.
· Serve hot. Enjoy eating with rice and fish sauce or soy sauce if you like.
So go on fellow, try experimenting too!
MA. DONNA ERIKA T. NAVARRO
LEYTE NORMAL UNIVERSITY- ABCommunication Intern