Ingredients:
6 cups rice wash or water
3 stalks spring onion
2 medium (75 grams) ripe red tomatoes, quartered
6 pcs okra, cut at 2" length
1/2 kilo sapsap or tambong na laway
15 pcs (200-250 grams) calamansi (Philippine lemon)
2 pcs finger chilis
2 tablespoons of patis (fish sauce)
half-bunch (150 grams) petchay tagalog (cabbage)
In a casserole, put the first-three ingredients. Cover. Bring to boil, then, lower fire and simmer for 8-10 minutes.
Increase fire to medium. Mash the tomatoes. Add the okra. Cover again. Cook for 3 minutes. Put the petchay,chilis and fish sauce.Then the fish. Squeeze the Philippine lemon over the soup, straining the seeds. Put the fire off immediatly, cover the lid. Allowing the remaining heat to cook the fish.
Serve hot.
3 comments:
OMG! This reminds of my lola's dish. She used to make me one of this sinigang na sapsap whenever I visit her in batangas. I enjoy this kind of dish on a cold rainy night. Pinoy food rocks! If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!
I'd like to prepare this recipe but those ingredients are difficult to get, so I've listened if you mix generic viagra with this recipe you'll get an incredible power.
PANSALT, the low-sodium salt from Finland, is now available in the Philippines. PANSALT is the tastier & healthier way to salt. With PANSALT, you can avoid and better manage hypertension and its unwanted side-effects. PANSALT has also been approved as an organic food ingredient by the European Commission. Make that switch to PANSALT NOW!!! For more information, visit www.pansalt.ph or contact (02) 531-4881/ 0917-811-SALT (7258).
Post a Comment