Its Sinigang kind of day and with this kind of dish for lunch, I definitely don't want the rain to go away... just for today.

What kind of Sinigang are you planning to make for your love ones later? Sinigang sa Miso, Sinigang sa Sampalok (Tamarind), Sinigang sa Kamias or Bilimbi, Sinigang sa Bayabas (Guava), Sinigang sa Kalamansi (Calamondin), Sinigang sa Balimbing (Carambola or Starfruit), Sinigang sa Mangga (Mango), Sinigang sa Kandis ( Garcinia or Yellow Mangosteen), or Sinigang sa Santol (Wild Mangoosteen)?

Whew! there's a lot of Sinigang versions we have here. Every sour tropical fruit can be used to sour up our favorite Filipino soup. The recent concoction I knew were Sinigang na Lechon, Sinigang with Strawberry, Sinigang with Grape leaves and Sinigang with Watermelon. Of course, the most famous and the easiest to make is the Sinigang in Knorr or Sinigang in ready made seasoning mix, lol!

Here's the latest version of Sinigang I've encountered: Sinigang in Littuko ( Rattan Fruit ).  The rattan fruit came all the way from the province of Nueva Ejica courtesy of my colleague, Nova, who introduced me to the small round, brown, snakeskin fruit. At first, I thought it's sweet but when I tried to taste it, geez! it was shockingly sour!

She told me that they use it to sour-up their Sinigang in the countryside. So, I used this to make my Sinigang, same cooking technique of Sinigang made in Tamarind. 

The queen of all Sinigang is not always right. Using tropical fresh fruits would require more work, but it’s definitely worth the effort as it give a deep and REAL fruity sourness to this dish that instant Sinigang seasonings and mixes cannot give.

Procedure

1) In a large pot, pour water. Add red onion, fish sauce and pork. Before it reaches boiling point, spoon out impurities and dark brown foam and discard. Boil pork for 30 minutes. Lower heat and simmer for another 30 minutes or until meat is tender and fat is soft like jelly.

2) Add Littuko and cook for about 5 minutes. Scoop out, transfer to a bowl and mash. Strain juice and pulp through a stainless steel strainer and add to the broth. Adjust the sourness according to your liking.

3) Add the vegetables: Put radish and tomatoes and cook for a few minutes. Then add okra, water spinach, and green chili. Simmer for 5 minutes more.

Serve with steamed rice and fish sauce. Enjoy!

Although the price is kinda high from the conventional one, I never regret giving-in to the sourness and deliciousness of this vinegar, this  vinegar has 4.5% natural acidity and very tasty, just perfect for every Lonsilog bite! Ahhh, it is LOVE...

...and because all island tours were cancelled prior to that day, Bacuit Bay was full of tourists travelling in groups. "Jeez!” Rome exclaimed when he saw long queue of boats heading to the island.

Approaching slowly, the water was really crystal clear, clean and calm that you can see the bottom of the sea with scattered dead corals despite it being more than 10 feet deep. 

Trixie and Rome settled next to the big drift wood. The old wood is quietly nesting on the same spot on Simizu Island the last time Rome went there.

“It’s probably the only unspoiled thing on the island”,  Rome said to himself. 

It's almost time for lunch and lunch is usually held on this island. Boat crew and tour guides prepared lunch under the shades of trees while their guests were swimming and snorkeling, and sun-bathing.

First timers admired the island surrounded by limestone outcrops, few small coves and a limestone islet sits right across the shore.” Paradise!” a tourist shouted while filming their experience.  It’s no longer a paradise for Rome as he compared his experience not quite a long time ago.

The island, if he remember it right, has a beautiful coral garden and was a stunning place for snorkeling and paddling. Unfortunately, its untouched beauty was depressingly gone, Rome assessed. 

They declined the nature’s invitation to swim and decided to just chill and explore the island. Not soon enough, they were called-in to have their lunch taken.

Next Stop:  Big Lagoon

I have Longganisang Lucban at home and looking for the best Suka (vinegar) to dip it in yesterday at my favorite Robinsons grocery and I chose this Sukang Sinamak, a spiced vinegar manufactured by Datu Puti. I been seeing different kind of vinegar in the grocery every time but I normally pick the conventional "suka" not just because I'm traditional kind of person but it’s the most affordable one.

I've been ignoring this Sukang Sinamak for the longest time. Why? At around Php 50.00 its kinda expensive for me. But I LOVE suka! So this time, I finally give in.

Limme taste this Pinoy original condiment with my favorite breakfast Pinoy sausage from the north Longganisang Lucban. My verdict on the next post!

I've enjoyed my creamy and nutty Pistachio-Crusted Baked Bangus with Clara Olé Béchamel Sauce very much. It was such a "dreamy" dish and will crave for it in no time.

But I have to admit, the big pile of plain side dishes of steamed Broccoli, carrots and fried Potatoes were bland and boring.

There are many ways to perk your steamed, roasted, or fried veggies up according to my friend, Google. Just add some few goodies such as fresh herbs, crunchy garlic, lemon juice, roasted nuts, olive and sesame oil, soy sauce or vinegar, it will make the lonely vegetables more appetising.

Pouring leftover Clara Ole's Béchamel Sauce on it is another way to enjoy steamed and boring veggies. This sauce is L-O-V-E, you can top it on your baked lasagna or baked macaroni and can serve as filling for rolled chicken meat dishes like cordon bleu, chicken a la kiev, meat pies, and even sandwiches. Plus, you can use it as sauce for fried breaded meat and grilled seafood, spread for canapés, and as dip for salted chips. It can transform ordinary dishes to spectacular one and definitely add some oomph to your steamed veggies. 

Enjoy!

I cook Bangus all the time. Yes, it is my favorite fish. 

This time, I'll try to make it easy to prepare yet delightfully elegant and irresistibly yummy.

This recipe is economical because I used Milkfish as a substitute to Salmon while the Béchamel sauce was from Clara Olé's newest line of quality cream-based sauces. A ready-made, cream-based white sauce with masterful blend of butter, cream and cheese. Touted as one of the “Mother Sauces” of French cuisine, it is primarily used as topping on baked pasta variants and extend its use as sauce for fried breaded meat and grilled seafood, spread for canapés, and as dip for salted chips.

Hot or cold, Pistachio-Crusted baked Bangus whip up with Clara Olé Béchamel Sauce is a nutty and creamy dinner alternative...

Ikr, our heart’s desire!

It turned out excellent when baked just right, Milkfish has a simple, understated elegance. It was moist, creamy and also had my favorite nut on there...

Very nutty pistachios add color and crunchy texture when sprinkled on Milkfish while Clara Olé's Béchamel Sauce gives the dish a creamy and smooth finish. 

Look!

Directions

Place fillets on a greased baking sheet; sprinkle with salt, pepper, and pistachios. Drizzle with olive oil and bake at 250° for 20 minutes or until fish flakes easily with fork.

Meanwhile, in a small saucepan, cook and stir Clara Ole Béchamel Sauce over medium-high heat. Bring to a boil, add small amount of water until thickened to desired consistency. Spread on top of Bangus and sprinkle more pistachios.

Serve with steamed or roasted veggies on the side and enjoy this recipe with a full-bodied white wine.