Ochi In The City: filipino recipe

Sinigang na Bangus

Hey everyone, how are you holding up? You're not even asking but I want to share that the past few months of being on lockdown has been hard mentally and emotionally. I won't even get into all of the injustices of this government, but I'm just tired, really. I've tried being a small voice for those who can't speak for themselves, but my tiny voice is being overpowered by a lot of people apparently satisfied with how the government is managing this pandemic. I know, I know you din't come here to read about politics but really, how can one be quiet when it's THIS MUCH?

Anyway, not really the point of this post. I just wanted to let that out. I have a ton of unpublished recipes on my draft and I really just wanted to write and those are the first words I thought of letting out. If you follow me on Instagram, you know I've recently decided to take on a Vegan diet. Can't decide yet if I can sustain it but hey, I feel way healthier already. So this recipe I'm sharing with you today is something I've done monthsssss ago when I was so stressed with this government and all I wanted was soup to comfort my soul despite the grueling heat lol. I'm a huge fan of sinigang like most of y'all but my preference will always be with seafood hence our recipe for today--Sinigang na Bangus!

INGREDIENTS

2 lbs. bangus milkfish, cleaned and sliced

1 40g pack Knorr Sinigang sa Sampaloc Mix (Original)

1 bunch fresh kangkong leaves

6 to 8 pieces okra

2 pieces long green pepper (siling pansigang)

1 medium tomato wedged

1 medium yellow onion wedged

1 medium ginger

2 ½ tablespoons fish sauce

¼ teaspoon ground black pepper

2 quarts water

PROCEDURE

1. Heat a cooking pot. Pour water into it.

2. Add tomato and anion. Let boil.

3. Add bangus. Cover and cook in medium heat between 8 to 12 minutes.

4. Add Knorr Sinigang sa Sampaloc Mix. Stir. Cook for 2 minutes.

5. Put the long green pepper into the pot. Add snake beans and okra. Stir. Cover and cook for 5 to 7 minutes.

6. Add fish sauce and ground black pepper. Stir.

7. Put the kangkong leaves into the pot. Cover the pot and turn the heat off. Let it stay for 5 minutes.

8. Transfer to a serving bowl. Serve.

There you have it! Easy Peasy Singang na Bangus! Even with the summer heat, I always find comfort when I eat certain filipino soups and stews, with Sinigang na Bangus being the perfect example. My dipping sauce would always always be fish sauce with fresh red chillies adding just the right amount of heat. Let me know if you guys try out the recipe. PS the measurements aren't mine, I just copied it from a recipe book my mom had. Hehe But the recipe is still mine, I really just don't use measurements when I cook but I thought It'd be useful for you guys if it had measurements hehe. Enjoy!

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, by Ochi Bernadas

easy recipe

Kitchen Chronicles : Pako Salad

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, by Ochi Bernadas

chicken caldereta recipe

Kitchen Chronicles : Chicken Caldereta

I've been on a recipe roll, I guess you've noticed hehe. I worked from home for a week so I was able to spend quality time making quality meals for myself. I was able to make an entire recipe line good for about two weeks and now I'm down to my last 2 recipes. The next dish I'm sharing is a household staple. I actually confuse this dish along with Menudo and Afritada but I read somewhere that they basically have the same base, they just differ on ingredients and on the meat being used. So for today, let's proceed to the recipe which is Chicken Caldereta!

I properly learned about this recipe when I was in college. It was my first bout of independence, and while I usually see my Mom prepare this for us, I never really got the chance to try it. One cold Sunday afternoon, I was craving for my Mom's recipe and decided to try it out on my own. Again, just eyeballing the ingredients and trying to mimic how it tasted. My first try was quite a success but I've improved my method since then. Today I'll be sharing the ~improved~ but still easy version!

INGREDIENTS

Chicken (any part of your preference, I used thigh and leg)

Carrots

Garlic

Onion

Potatoes

Green/Red Bell Pepper

Tomato Sauce

Liver Spread

Salt and Pepper

PROCEDURE:

1. Saute garlic and onion until fragrant.

2. Once fragrant, add the chicken and saute for about 5 minutes or until the skin turns brown.

3. Add the tomato sauce. Just eyeball how much you'll need and add more as you go along.

4. Add water, salt and pepper and do you first taste test. Simmer for about 3 - 5 minutes.

5. Once you're okay with the flavor, add the carrots, potatoes, bell pepper and liver spread.

6. Simmer until the carrots and potatoes are cooked to your liking.

7. Adjust seasoning according to taste. Serve with chili and fish sauce on the side.

And that's it! Easy peasy, right? A few notes, don't put the entire liver spread. Just take it one tablespoon at a time. Take it easy on the tomato sauce as well. If you put in too much, it'll be harder to remedy in the long run. It also tends to get more sour which means you'd have to put in more seasoning. But overall, I think you can't go wrong with this dish so goodluck. Btw, other versions have green peas and hotdog, I prefer to have those only during fiesta's (lol) but not when I'm cooking. Let me know if you have any questions. Happy cooking!