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Food Citations | June 27, 2017

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Sinigang na Matambaka at Hipon

Sinigang na Matambaka at Hipon

After a long day isn’t it amazing that we will sip down a little spicy, sour soup? It can really relax our stressed muscles and can rejuvenate us for more tasks waiting for us tomorrow. Here is a recipe that I learned from my mom. It is called Sinigang na matambaka and hipon.

Matambaka is internationally known as big eyed scad with scientific name Selar crumenophthalmus. This is available to countries with tropical climates like Philippines. The best thing about this fish is that it is very tasty, soft and doesn’t have too much bones. To make it more tastier I add hipon (shrimp) and some spices.

As I finished cooking this dish, I took picture of it. My niece, Zoe (refer to hash brown review) asked me if I will eat that and when I said yes, she said “gusto ko niyan, pero ba’t walang kanin?” So we ate together.

Here is how to make this dish:

Ingredients

  • 2 medium sized matambaka, cut in half Sinigang na matambaka-ingredients.jpg
  • 1/4 kilo shrimp
  • 3 pieces medium tomato, chopped
  • ginger
  • garlic
  • onions
  • Knorr sinigang na isda pack
  • 7 cups water
  • salt and pepper

Procedure

  1. Saute the garlic, onion and ginger
  2. Add the tomato and little water. Wait until some of the skin of tomato peels off
  3. Add  water and put into boil. Wait until the water turns into little pinkish as the tomato melts
  4. Add the Knorr Sinigang Mix, salt and pepper to taste. Adjust it to your taste preferences
  5. While boiling add the matambaka and let it boil
  6. Add shrimp and let it boil, make sure that the fish and shrimp are already cooked

What do I like about this dish is the fish, it has big eyes that I loved to suck. Best served while still hot.

Learn more the author of this post:

Ringo
I am Ringo and allow me to say not an ordinary man. I've been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.

Comments

  1. eilza cantlay

    I much prefer using fresh sampalok rather than a packet mix with white radish and kangkong which your mom will agree with me.

    • Ringo

      Yeah, ante, my mom said it’s much better to use fresh sampalok… Thanks for reading my dearest Aunt.. Ingatz po 🙂

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