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Food Friday

9 shared thoughts
This week's Featured in Food Friday player is ...

Ms. u8mypinkc00kies, who blogs over at Munchy Crunchy, with her blog post: Pesto Cheesesticks

Anything with cheese....I LOVE! Specially this soft pesto cheesesticks posted by Ms. u8mypinkc00kies. It's awesome partnered with pasta, but it can also hold itself on it's own. Just look at that generous amount of melted cheese...making me hungry! Why don't you drop by Munchy Crunchy, and check out her yummy food reviews! 
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My food post for this week is: Sinigang na Isda (Fish in Sour Broth)


  • fresh fish (preferably one that's on the meaty side; I used the maya-maya (crimson snapper, i think?!) head, though)
  • young tamarind leaves (some flowers were included, too)
  • kangkong (water spinach) leaves
  • radish (one medium sized, sliced diagonally)
  • ripe tomatoes, salt, ginger, onion, chili
  • fish sauce (optional)


  • Clean the fish. Set aside.
  • Boil ripe tomatoes then remove from the pot once soft; peel off the skins then mash. Return to the hot pot. Add salt, thinly sliced ginger, and onion. Throw in the fish; wait till barely cooked (took mine less than ten minutes), then transfer to a clean plate.
  • Add the tamarind leaves and let simmer for about three minutes.
  • Add the radish, then after about five minutes add the water spinach and chili.
  • You may adjust the seasonings (fish sauce, or salt) at this point.
  • Return the fish to the pot, or you may add the broth to the fish.
  • Best eaten hot, with steamed rice.

I know, most would use the commercially available sour broth premixes (and I do that most of the time, too. lol) but I just couldn't resist trying it the "natural" way. Honestly I prefer cooking my sinigang this way, but for the availability of the fresh young tamarind leaves (rarely see them in the supermarket around here). I was just lucky enough to have gotten them from my SIL who lives in the province.

Another downside: the tamarind leaves when cooked can get pretty messy. Maybe wrapping it in something would help... :D

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9 shared thoughts:

Luna Miranda at: Fri Jun 15, 12:31:00 AM GMT+8 said...

i have not tried using fresh tamarind leaves, di ba parang mahirap kainin yon?:p my brother likes tamarind leaves stuffed on fish to be grilled--mas malasa daw.

Oggi at: Fri Jun 15, 04:22:00 AM GMT+8 said...

I miss fresh sampaloc shoots. Sometimes the Asian store sells frozen which I buy right away but fresh is always better.

Oh I love fish head sinigang. Sooo yummy.

i♥pinkc00kies at: Fri Jun 15, 05:12:00 AM GMT+8 said...

Yummy sinigang :)) wow im featured, thanks so much!

Winnie at: Fri Jun 15, 05:39:00 AM GMT+8 said...

Thanks for hosting Mayilah
I love the feature!

Jenn at: Fri Jun 15, 05:32:00 PM GMT+8 said...

I haven't really tried using the tamarind leaves and flowers, kahit sa sinampalukang manok, I use the fruit or the sinigang mix (madaya). :) I just hope the market near our place would sell some of that as I don't think there is a house/lot here in our neighborhood that has tamarind tree.

Jessie at: Fri Jun 15, 10:09:00 PM GMT+8 said...

Perfect for stormy weather, though I am not into fish.

Dexie at: Sat Jun 16, 12:06:00 AM GMT+8 said...

Yummy. If I could find those fresh tamarind fruit or leaves I'd cook sinigang this way too.

Nicholas V. at: Sat Jun 16, 07:58:00 AM GMT+8 said...

Yum, both of those dishes look delicious. The fish dish I am rather wary of cooking myself as I rarely cook fish, I prefer to eat it at restaurants. Somehow I have it in my head that I can;t cook fish... Go figure.

Thanks for hosting.

Tetcha at: Fri Jun 22, 03:28:00 PM GMT+8 said...

I love sinigang na maya-maya!

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