Photo Courtesy of Knorr
A lot of visitors head off to my food photo gallery just to drool over filipino food photos. It’s one reason I am showing the photo above because it is so drool-worthy. When I cook Sinigang na Bangus or Sinigang na Isda, I prefer to use “Kamias” as the souring agent though lemon, green sampaloc or green mango can be used to sour the soup as well. The bangus (milkfish) can be substituted with lapu-lapu, apahap, talakitok, and shrimps. Aside from kangkong, you can add mustasa (mustard leaves), sitaw and sigadillas.
Here is my recipe :
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