The week before I went for Singapore, I was craving for Sinigang na Bangus. I tried to take my mind of it, because I was too lazy to go to the market. I always like how my Grandmother cooked it. But she is in another town with my other relatives. But as noon is coming and I got nothing but eggs and canned goods to cook for lunch. So I got up and went to the market and bought what I needed.
I have never tried cooking Sinigang na Bangus, so I called my Father and asked him how he cooked it. When he answered, he tried to give me everything I need to know as fast as he can because he was driving. With that I tried cooking it and trying to remember how my Grandma’s cooking taste like.
What you need:
1 whole Bangus, cleaned and sliced into serving pieces
2 pieces tomatoes, quartered
2 cups Kang Kong leaves
1 small pack tamarind powder
salt, pepper to taste
How to make it:
In a large pot, fill it with water till half. Put in the quartered tomatoes and let it boil. Upon boiling lower the heat to medium and add the sliced Bangus and the tamarind powder in the pot and let it simmer or until the fish is cooked. Lower the heat then add salt and pepper till the taste is right for you. Then add the Kang Kong leaves and turn the heat off. Cover the pot to cook the leaves.
Serve hot with rice. Enjoy.