Friday, November 20, 2009

Sinigang sa Bayabas

Today, cooking sinigang is very easy. Souring ingredients are
already available in powdered form (Mama Sita's, Knorr
Sinigang Mix, etc) Still nothing beats preparing your souring
ingredients from scratch. Boiling and mashing the tamarind
or Kalamyas or in this case guava fruit adds to the excitement
of cooking sinigang.

We get to cook Sinigang sa Bayabas when Typhoon Santi
(Internation name: Mirinae) hit our place last Oct 31.
One of our guava tree was partially uprooted and we were
forced to harvest the fruits.

Sinigang Sa Bayabas

You will need:

1 medium size fish sliced (Bangus or Tilapia)
4-5 pcs ripe guava (quartered)
1 medium tomato (quartered)
1 medium onion (quartered)
sili leaves or camote tops
2-3 tbsp fish sauce
3-4 cups water

In a pot, boil tomato, onion and guava in water. Simmer
until guava is softened. Take out the guava (leave some
if you like to eat them) and place in a bowl. Mashed and
set aside. Add fish into the pot and simmer until fish is
tender. Strain juice from mashed guava into the pot.
Seasoned with fish sauce. Add the leaves, sprinkle
salt on top and simmer for a few more minutes. Serve hot.


Aly Abaquin said...

Sarap eto, i miss the sinigang sa bayabas.. laguna area delight.. hahahaha. thanks for posting this...

Carol Egbert said...

This is a fabulous recipe but there is too much snow to try it in Vermont.

Ela said...

Hi Aly, inggit ako sa dragon fruits mo.

Hope you get to try this sometime carol. perfect for cold nights

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Sinigang said...


Your Sinigang looks really delicious!

I'm collecting a list of the best sinigang recipes in my blog, and I included your sinigang recipe (just a link though, hope you don't mind). You can see it at

Keep in touch!

Tanya Regala


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