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Wednesday, December 28, 2011

Beef Adobo With Potatoes

This is a very simple recipe of adobo, very easy to cook and yummy to the tummy. This is our family's favorite from my grandmother's recipe.

Ingredients:

2 pounds beef
2 1/4 cups water
1/2 cup Soy sauce
4 medium size potatoes, peeled and cut into cubes
1/2 cup distilled white vinegar
4 cloves crushed garlic
1/2 teaspoon pepper
1/4 cup sugar

Directions:

Dice meat into small cubes, mix in other ingredients except potatoes in a large saucepan and bring to a boil, then lower heat and simmer for 50 minutes then add the potatoes and cook until meat is tender. Add water and salt if needed. Serve with rice.





Sunday, December 18, 2011

Mashed Potatoes and Chicken Afritada

Mash potatoes and chicken afritada are the foods I often cook for my hubby because they;re easy to prepare and I already know the recipe and ingredients. Though I am not a big fan of mash potatoes, I had to cook it because that's hubby's staple food. Mine is rice of course. Hubby used to tell me that I can't survive without rice but I proved him wrong many times especially when I went on a diet and I didn't eat rice for almost a month. All I eat were most beans, veggies, fish, lean meat and fruits. I did lose a lot of weight.

Now I am back to eating rice again and of course I eat mash potatoes and chicken whenever I am in the mood to cook it. Click here for the recipe.


Friday, November 25, 2011

Schar Gluten Free Sample

This is a Sponsored post written by me on behalf of Schar for SocialSpark. All opinions are 100% mine.

A friend of mine in FB has a son who has a Celiac disease and is a gluten-intolerant. I read in her posts that she has been preparing foods for her son which are gluten free. I admit I don't have the slightest idea which foods are gluten free but she does. To those who have these kind disease, you better join Schar Club and enjoy the unlimited benefits of being a member. You may avail of their Schar free sample like the Ciabatta rolls and coupons, and you can get exclusive access to new products, tips on how to live a gluten-free lifestyle, recipes and promotions. Schar is really the gluten-free brand that cares for their consumers.   Brand Schar is the leader in gluten-free foods and has just re-launched their gluten-free heat and serve items like the Sub Sandwich Rolls, Ciabatta Rolls, and Baguettes.

 

Though I am not a gluten-free intolerant, I am excited to try their Sub Sandwich Rolls. I am pretty sure my hubby would love that too because he loves sub sandwiches. Schar Gluten-free Sub Sandwich Rolls are delicious, low fat, non-GMO and an excellent source of fiber. Perfect for school or work lunches, Schar Sub Sandwich Rolls come individually wrapped in convenient two-packs for optimum freshness. These hearty rolls can handle the piled-high fixings of the perfect submarine sandwich, from favorite deli-meats to fresh-sliced hot or cold beef, turkey or chicken. For a savory twist on your favorite Italian dish, use the Sub Sandwich Parbaked Rolls to house meatballs and marinara sauce or sliced Chicken Parmesan.

 

How about you dear  readers, which item are you excited to try and would you like to share what you would make with Schar products? Just post your comments here.

scharlogo_hires_web.jpeg

 

Visit Sponsor's Site

Thursday, November 17, 2011

Ensalada Rusa

Potato recipes are my hubby's favorites so I had to learn how to cook different recipes for him and me. One recipe that I've learned to cook is the Ensalada Rusa (Russian Salad). I got the recipe from the internet. I have cooked this several times already and hubby and I love it.

Ensalada Rusa is Dominican's favorite salad. It is usually served on special occasions and is a traditional component of the Christmas dinner. I will be cooking this recipe again this coming Christmas and serve it on Christmas eve.

Ingredients:
1/2 lb of potatoes
1/2 lb of carrots
1/2 cup of sweet corn
1/2 cup mayonnaise
1/2 cup of peas
1 apple diced into small cubes (optional)
i medium red onion
3 eggs
salt

Preparation:
Boil the potatoes, carrots and eggs. Peel and dice into small cubes. Mix in the rest of the ingredients. Adjust salt to taste. Put in the refrigerator for 30 minutes prior to serving.

Friday, November 11, 2011

Hubby Loves To Drink Coffee

My hubby loves to drink coffee every morning. His day would not be complete without drinking his favorite black coffee as soon as he got up from bed. He used to brew his coffee and he seldom drink instant coffee. But since we came her in my homeland to do missionary works, he can't find his favorite brewed coffee so he shifted to instant coffee. We need to go to the big grocery stores to find his brand of coffee.

He also started to drink chocolate drinks like Ovaltine. I think he would be delighted if I will buy him one of those Espresso Machines that I've seen online. He never own one yet because he said it's pricey. Well, he will be receiving his pension in a couple of months and maybe with my blogging income we can earn the money to buy one for him. Besides, we don't have any kids to support, just the two of us so why not splurge one in a while. Maybe when we have a espresso machine, I will learn how to make a latte or cappuccino for me and my hubby. I can make some too for our guests, visitors and friends.Hubby Loves

Friday, November 4, 2011

Scrubs For Women

If you are in the medical field and you need some scrubs for women, designer nursing uniforms, or any scrub related apparel, why not check out http://www.blueskyscrubs.com/categories/Scrubs/Scrubs-for-Women/. Their vast collection of scrubs are a poly-cotton blend and are very lightweight but durable. They are made using the highest quality fabric designed to be stylish, even flattering on anybody. The scrubs are chic, professional and comfortable.

I believe that those who work in the medical field order their scrub uniforms from a place like Blue Sky Scrubs. Perhaps some people probably just go there to order scrubs for themselves or for a Halloween costume. I was browsing their site and I did see a section at Blue Sky Scrubs which was devoted to kids scrubs, so your child could dress up like a doctor for fun or on Halloween. For whatever reasons you have for medical scrubs, perhaps you need a nursing uniform, you can buy it at Blue Sky. An important thing to note is that their scrubs cannot be found in stores. You can only find them at the said website.

Thursday, November 3, 2011

Foods For Hubby

Here are a couple of foods that I cooked which my hubby love to eat. I admit, I've been cooking these for him very often and sometimes I get tired cooking and eating them but my hubby don't. I prefer eating rice, vegetables and fish and I can eat it everyday while hubby prefer eating mash potatoes, burgers, steak and bread. It's a good thing that hubby had already adjusted to our cooking and he learned to eat our foods. He's not that picky with his foods compared to some foreigners that I know. Hubby told me that before he met me, he used to eat only American and Mexican foods. It was his first time to eat Filipino foods when he came to the Philippines in 2002 to meet me. Since then, he learned to eat and appreciate Filipino foods.

Here are my chicken afritada and mash potatoes.



Wednesday, October 19, 2011

Ginataang Bilu-bilo Once Again

 

 


One of my favorite snacks here in the Philippines is ginataang bilu-bilo. We used to have this when we were kids because my late mom loved to cook this. Since we've been here in the Philippines, I cooked this many times already. At first I didn't do it right but on my 2nd and 3rd try, I did it better. It tasted and looked better compared with my first try. I think, next time I will cook it, it will be perfect, wink!

INGREDIENTS:

2 c glutinous rice flour and water
6 c of coconut milk (about 2 pieces coconuts)
5 pcs saging na saba
2 pcs medium cassava
1 c of ripe jack fruit
½ tbsp anise seeds
1 c sago
sugar to taste

DIRECTIONS:

Peel and cut into desired sizes the saging na saba and cassava. Add just enough water to glutinous rice and mix it. Form the glutinous rice into tiny balls or bilu-bilo. Prepare strands of langka for aroma and have 1 c sago ready.

Extract milk from the ground coconut by adding 2 cups of water; set aside the first extraction or coconut cream, which should yield about 2 cups of coconut milk. Add another 4 cups of water to already extracted ground coconut and from it, extract a less concentrated coconut milk; this is your 2nd extraction.

Cut the jack fruit flesh into strips.

Let the second extraction of coconut milk boil in a big pot with the cassava; once boiling, put in the saging na saba, glutinous rice balls, jack fruit, sago and anise seeds. Add more water as needed.

Add sugar according to your taste and let it cook. Put in the coconut cream and let it boil once just before serving.

Tuesday, September 20, 2011

Mung Bean Sprouts With Beef, Veggies and Tofu

Years ago, I didn't like sprouted mung beans. Of all the veggies, this one didn't appeal to my taste buds. When hubby and I arrived in the Philippines almost 3 years ago, my late sister loved to cook this recipe and she gave me some. The way she cooked it didn't taste bad so I learned to like this food. Now, I tried to cook it myself because it reminds me of my sis. It's just simple and I just used the available ingredients from our refrigerator.

Ingredients:

1 pack sprouted mung beans
1/4 lb green beans, sliced
2 carrots, sliced
1 chayote, sliced
2 pcs tofu, sliced
1/4 lb ground beef
4 cloves garlic
1 onion
cooking oil
1/2 cup water
soy, fish sauce, salt and pepper to taste

Procedure:

Clean the mung bean sprouts very well to remove any unnecessary particles. Heat the pan and put oil and sauté garlic first. When the garlic becomes light brown you can now put your onion. After this you can now put your ground beef. Cook for 5 minutes and then add the tofu and put fish sauce. Cook for a 5 minutes then put the green beans, carrots and chayote, mung beans sprout and put some soy sauce into it as you pour the water. Checks the taste if it is okay; if not just sprinkle some more salt and black pepper into it. Finally, remove from heat and serve with rice.



Sunday, September 4, 2011

The Clean House

This guest post from Lenny Mcknight

There’s nothing like coming home to a clean house which is why I finally broke down and hired a housekeeper. I love being able to do it all myself but with the promotion I’m going to have to cut way back on the time I spend at home and really up my hours at the office. Shelly seems really great though and I love how clean she gets everything in my house from the microwave to the baseboards. I went to securitychoice.COM/ before I hired her so she and I have had to pick a password she can remember so the police don’t get called every time she comes over to clean! Even my neighbors were alarmed the first time she pulled up in her huge van! Anyway, I totally trust her and it’s been great to find someone through referrals rather than just online because I don’t have to worry about her taking anything or not doing a really good job. I hope we get to keep her around for years to come!

Friday, September 2, 2011

Hubby Wants A Freezer

It's been a year since hubby and I bought a new refrigerator. It's a 12 cubic foot refrigerator with deodorizer inside and a nice pink flowery design in front of its door. They said this is a new arrival. It's been a while that hubby wanted to buy a new and bigger ref because our old refrigerator is so small, only a 6 cubic foot. I like our new ref, it has more room for meat, ice, foods, veggies, etc. Hubby can make now his iced tea and put it there. Before, there was no room for his big pitcher with his tea. We bought our refrigerator on installment basis payable in 6 months and it's already been paid off.

Now my hubby wants to buy one of those new freezers that we have seen in the appliance center where we bought our refrigerator. He said we can store more meat, fruits and vegetables for a longer period of time so we don't have to go to the grocery store very often. He wanted to have even just a medium size freezer, like the one we had in Texas before which I used to store the free-range meats that we purchased from the coop. We used to buy meats from free-range animals and also grass-fed beef and we purchased meats in bulk which is good for a month because the coop only sells meat once a month. If we have a freezer, we could store more meat for a longer period of time.

Sunday, August 28, 2011

Banana Heart Burgers

We've been having these banana heart burgers lately. I find it delicious and for people who are vegetarian, theses burgers are for you. It is healthy and yummy to the tummy. The lady who come to our house regularly and sell vegetables have been selling to me these banana heart blossoms for a cheap price, way cheaper than those they're selling in the grocery stores. She told me that it's good to cook them for burgers so I tried it. The result is a nutritious and delicious burgers. My hubby and I love it!

Banana heart flowers or banana blossoms, similarly to bananas are an excellent source of potassium, plus the vitamin’s A, C and E. According to research at the Chinese Academy of Tropical Agricultural Sciences, which studied the flowers of musa paradisiaca, banana flowers have tremendous nutritional value. They are a good source of fiber and protein. The flowers contain a class of phytochemicals known as saponins. Saponins lower LDL ,or bad cholesterol, boost our immunity against infection and are thought to inhibit the growth of cancer cells. They also have antioxidant activity and so can reduce our risk of chronic disease such as cardiovascular disease. Banana flowers are also an excellent source of flavonoids. These phytochemicals found in many plant based foods help prevent damage to DNA cells by neutralizing free radicals. They also help lower cholesterol, are anti-inflammatory, anticancer and anti-aging.


Ingredients:
Banana blossoms, preferably saba variety —- 1 cup
Flour —- 1/2 cup
Egg —- 2 pcs
Cooking oil
Black pepper —- 1/4 tsp black pepper
Salt —– 1 tsp salt
Garlic —- 1 pc
Onions —- 1 medium size onion

Procedure:
1. Get your banana blossom.
2. Remove the matured bracts but save all the young banana fingers.
3. Wash thoroughly in running water and rinse well.
4. Chop thinly (young bracts and fingers) and cook with small amount of boiling water until tender. Drain and set aside.
5. Saute onions and garlic. Mix with the cooked banana blossoms together with the rest of ingredients.
6. Fry two spoonful of mixture until golden brown.




Tuesday, July 19, 2011

My Homemade Maja Blanca

Maja Blanca is one of our family's favorite desert. I learned to cook it many years ago. Whenever we have special occasion or celebration in the family, it's always included in the dining table. When I was working in a public high school, I even got some orders from the teachers and also I sold some in our school canteen.

I even taught my late sis how to cook it so when I went to live in the US, she was the one cooking for the family. I passed down the recipe to her but sad to say, the Lord called her home last year. I missed her so much. Since I came back in my homeland, I tried cooking this recipe again. It bring back memories.

Ingredients:

200 grams Cream Cornstarch
1 can sweet whole kernel corn (canned)
1 1/2 c white sugar but I use brown sugar instead, it's up to you to adjust the sweetness depending on your preference
1 can evap milk
1 can condensed milk
1 matured coconut (grated)
1 young coconut, grated (optional)
3 cups water
grated cheese

1. Place grated coconut in a cheese cloth. Squeeze the coconut to get all the coconut milk adding water in it. I usually squeeze it twice. The total coconut milk with water should be 6 cups. Set aside.

2. In a mixing bowl, combine corn, cornstarch and sugar and mix well. Add coconut milk with water, evap and condensed milk and grated young coconut. Pour into skillet or "palayok" and bring to a boil on a medium fire and simmer, stirring constantly, until mixture is thickened.

3. Grease pan or mold with cooking oil. Pour the mixture in and top with cheese. Let set until cool. Refrigerate.

Thursday, July 7, 2011

Papaya Shake

I bought a ripe papaya today. I ordered it from the lady who always come to our house to sell vegetables. She told me it was from her papaya plant. I washed it and put it in the fridge to let it cool. After lunch, I took it out and made a papaya shake for our snacks. I shared it to the hubby and my two nephews and they love it!

Papaya is believed to have very good laxative properties and often used to remedy digestive problems. It is reported that the juice has an antiproliferative effect on in vitro liver cancer cells, probably due to its component of lycopene or immune system stimulation.


Ingredients:


2 cups properly ripened papaya, skin and seed discarded.

3 tbsp brown sugar or honey

1 cup evaporated milk

1 tray ice cube

1 cup chilled water.

Procedure:


Just put everything into the blender: ice cube first, followed by water, papaya, sugar and milk then cover tightly and pulse it several times until the ice cube and ripe papaya flesh are broken down and have blended evenly with the other ingredients.


Pulse it a couple of times more until a smooth, rich and creamy consistency is attained. As always reminded in making smoothies, do not over mix.


This is best served during breakfast when aide in the digestive system is much needed. But of course, it also goes well in between meals or during break time with your preferred snack or merienda or as a quick quench to replenish lost energy during a tiring day.




Tuesday, June 28, 2011

Scrambled Eggs With Vegetables



My hubby love to eat eggs especially scrambled, omelet, deviled, sunny side up, poached, boiled, etc. In fact he can eat 3 or more in one meal. I told him he need to slow down because anything that is too much is not good health wise. 

Usually, our breakfast are scrambled eggs with bread because it's easier to prepare and besides hubby don't eat rice for breakfast. So this morning I cooked scrambled eggs but this time I put some veggies on it. I used to put onions and salt only but this time I experimented on adding some veggies and the result was really good. I picked some organic bell pepper from my garden and added some onions, garlic and tomatoes. Here's my humble recipe:


Ingredients:

3 pcs eggs
cooking oil (olive/regular)
1 medium onion
2-3 cloves garlic
green bell peppers
red tomatoes
salt and pepper
quick-melt cheese or feta cheese (optional)

Procedure:

1. Wash veggies.
2. Chop/mince garlic and onions. Cube bell peppers and tomatoes.
3. Add seasoning (salt and pepper) to the eggs before beating.
4. Heat the pan and put oil.
5. Add the garlic and then the onions.
6. Add the tomatoes and bell pepper. Add some salt.
7. Add egg (scrambled).
8. Add quick-melt cheese while still hot before serving.

Tip: Serve with rice, bread or potatoes.

Serves 2-3 people

Friday, May 20, 2011

I Cooked Puto

I was in the mood this morning to cook puto. It's not the puto that used to cook from scratch. It's from the box this time. It was my first time to try this kind of puto mix from White King. Since I don't eat white sugar because it's unhealthy, I used brown sugar instead. I used the mini muffin molders and it yielded 2 dozens. I topped it with butter. To my surprise, the puto was good. I shared it with hubby, my niece, by brother and his wife but I ate most of it. Yummy to the tummy!



Sunday, May 8, 2011

Looking for Great Mexican?

Author: Isiah Williams

If you're a Mexican fanatic like me, you need to check out El Rodeo. It's authentic Mexican food--no fake Taco Bell fare here! Also unlike Taco Bell, El Rodeo serves up one hundred percent meat. I set my home security alarm from http://www.homesecurity101.com and head out for some delicious Mexican fare. My favorite dish at El Rodeo has got to be the chicken chilaquiles. Chicken chilaquiles consist of shredded chicken over some tortilla chips and covered in a special sauce and melted cheese. It's delicious. Other favorites include the enchiladas, burritos, and tamales. El Rodeo offers an overwhelming amount of lunch and dinner combos so you're always sure to get what you want. Another standout dish are the fajitas. They come out sizzling and are always amazing. Like most Mexican restaurants, El Rodeo greets you with a basket of delicious chips and salsa. The decor is bright and festive. Brightly colored carved wooden chairs abound with Mexican banners and murals. Once a month, El Rodeo brings in a live mariachi band. Be sure to come early on these nights because the place gets packed in a hurry! It can be tough to find good food in central Pennsylvania that's not the basic American burgers and fries. Thankfully, for those of us who can't get enough of some savory and delicious Mexican food, there's El Rodeo.

Hubby's Potato Salad



My hubby love to eat potatoes anyway you cook it. He likes it mashed, fried, baked and of course potato salad. Last New Year's Eve he cooked potato salad and to my delight, it was really, really good. Even our visitors who came that day were so impressed of my hubby's cooking. It was their first time to eat potato salad, you know here in my homeland, we don't eat potato salad often and most people haven't tasted it yet. Hubby's potato salad was a hit. Here's the recipe:

4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped

Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not over boil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

Makes 6 servings

Monday, April 4, 2011

Natural Remedies In Your Kitchen

When you look at the science, it turns out your grandmother wasn't so far off on some of those home remedies she used to talk about. For example, it's really true that olives can help stave off motion sickness – but only if you eat them when the first symptoms appear. That's because olives contain tannin, which works to eliminate the saliva that triggers nausea.

It's also absolutely true that oatmeal has anti-inflammatory properties, and that a finely ground paste of it can help soothe eczema. The neutralizing powers of yogurt and other probiotics also can help get rid of bad breath.

Gargle salt water for a sore throat, take a spoonful of sugar for hiccups, and chew on a pencil for a headache – they all have a scientific reason why they work.

And, although there are no studies to back up putting Vapor Rub on toenail fungus, enough people have reported success with the remedy to warrant giving it a try.

Friday, February 18, 2011

Stuffed Squid

Did I tell that my hubby love to eat squid? That's right. Since we got married and tasted squid, he got addicted since then. He never ate squid before but now everytime I go to the fish market, I have to buy squid per hubby's request. I tried different squid recipes like adobo, fried, grilled and this time, stuffed. Squid tens to shrink after they are cooked so I tried to stuffed them and they look so full and didn't shrink that much. Hubby and I love this simple recipe of stuffed squid. So delicious and yummy to the tummy.

Ingredients:

about a kilo of fresh squid (big or medium sized) clean them

2 red onions chopped

1 green pepper chopped

3 tomatoes chopped

2 tablespoons of kalamansi juice (or lemon juice)

2 tablespoons of soy sauce

2 table spoons of cooking oil

Procedure:

Mix the cooking oil, calamansi juice and soy sauce. Pour this over your squid and mix them. In another bowl mix the onion, green pepper and tomatoes. Insert this inside your squid. Put in a pot including the sauce and cook over medium fire until it become tender around 10 minutes or depending on the size. Do not overcook them.

Saturday, January 29, 2011

So Much More Than Hot!

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.



I was not really into hot sauce or spicy foods but my hubby is. He love to put hot sauce sauce in his foods especially pizza, tacos, enchilada, tortilla and just about anything. Before I got married to him, I hardly used any hot sauce in my foods because I simply dislike it. But after more than 8 years of being married to him, his love of hot sauce, he rubbed it off on me. Now I'm loving the taste of hubby's favorite Tabasco sauce. For me, pizza taste a lot better if I put Tabasco sauce on it. In fact, this afternoon, hubby and I just ate our favorite pizza from the fast food restaurant and of course, we put our favorite Tabasco Original on it. TABASCO® Original Red is "So Much More Than Hot." It also unlocks or enhances the flavor of food so you can get the best of every bite.



Hubby love to watch football and of course his favorite team is Dallas Cowboys. Since it's football season and the Super Bowl is right around the corner, I'm planning to buy a pizza so hubby can eat it while watching his favorite sport. We still have the TABASCO® Original Red sauce that we just bought a week ago. So pizza plus TABASCO® Original Red would be perfect combination for a game day tradition!



Here's my favorite recipe using Tabasco Original Red:



Ground Beef Tacos



What you need:



1 box Taco shells

1/2 kl ground beef

2 tbsp olive oil

1 tomato, chopped

2 cloves garlic, crushed and chopped

2 onion, chopped

1 cup lettuce or cabbage cut in strips

grated cheese

1 tsp pepper

2 tsp salt

1 bottle TABASCO® Original Red sauce



How to make it:



In a pan saute garlic till golden brown, then add 2 tbsp onion till skin turns see through. Add the ground beef, season with pepper and salt. When beef is cooked the place it on a bowl.



Get a taco shell, place 1 to 2 tbsp of ground beef, (sprinkle with salt or pepper if desired) then add onion, lettuce, tomatoes and cheese.



Serve it with TABASCO® Original Red sauce.



TABASCO® Original Red is not about heat for heat’s sake. It’s about what heat does to the flavor of food. The simple combination of salt, red pepper, and vinegar are perfected in a 3-year aging process that produces a hot sauce with the uncanny ability to bring the most out of your food. Other hot sauces add their own specific flavor to food. TABASCO® Original Red simply enhances the flavor of food.



For some simple ideas & recipes for food everyone loves, check out Game-Day Party Menu. They have a bunch of recipes to choose from using Tabasco of course. I also encourage everyone to browse Pizza Perfected for different pizza recipes using Tabasco Original. Enjoy and have fun!



Visit Sponsor's Site

Tuesday, January 25, 2011

Sinigang na Ulo Ng Tanguigue

I love eating sinigang but I was not good in cooking it. I remember my grandmother used to cook sinigang when were kids and I just love the way she cooked it. At that time, I didn't bother to ask her or observe her while she was cooking. All I was interested that time was to eat what she cooked. My grandma had already passed away many years ago and I didn't get her sinigang recipe so I can't cook sinigang the way she cooked it before. Her sinigang was not that sour unlike those in the restaurant that all you can taste is the sour tamarind powder that they added. It really turned me off. Until 2 years ago, my sister taught me how to cook sinigang the way our grandma used to cook. I was so glad to learn it and now I can cook good sinigang as my grandma did. I love to buy the head of the tanguigue fish because the soup really taste good and it's really perfect for sinigang.

Ingredients :

1 kilo fish head of tanguigue, split open and gills removed
1 large onion, peeled and finely sliced
2-3 tomatoes, diced
5 pcs of medium size kamias
a bunch of camote tops or chayote tops or kangkong tops
1 small piece of ginger, crushed
salt or patis

Cooking procedure:

Put the sliced fish head in the pot over low fire with salt or patis, sliced onion and crushed ginger. Simmer it for about 5 to 7 minutes stirring once in a while. Add 5 cups of water and bring to a boil then season with salt or patis. Add the tomatoes or camias and cook for another 10 minutes. Add the camote tops or chayote or kangkong tops. Simmer for 3 minutes. Serve at once.