I'm drawn to anything sour, and have regular craving spells for hilaw na mangga with patis or Barrio Fiesta as dip! Before you jump to any conclusions, I am not expecting, ooookay? I just gravitate to all things sour, salty and spicy most of the time. One of my team members thoughtfully gifted me a big bag of kamias one day, and all I kept thinking was how I wouldn't be able to finish everything even if I snack on it morning, noon and night! Then, out of the blue, an idea took form.
I made a detour to the supermarket before heading straight home. It's been a while that I cooked this viand, so I was pretty excited to say the least. I even bought a kilogram of rice, since I steer clear from it on most days. Patience isn't really my strong suit, so I'm quite ecstatic that this dish doesn't take forever to cook and is super duper easy to make!
Sinigang na Sugpo sa Kamias
Ingredients:
Yield:
About 4 - 6 hungry, hungryhippos people
Not to toot my own horn, but it tasted pretty darn awesome. The abundance of kamias lent to the natural sour flavor profile which is perfectly complemented by the Thai fish sauce. Extra rice, please! See you on my next pig out session!
Your pig out buddy,
Madz
I made a detour to the supermarket before heading straight home. It's been a while that I cooked this viand, so I was pretty excited to say the least. I even bought a kilogram of rice, since I steer clear from it on most days. Patience isn't really my strong suit, so I'm quite ecstatic that this dish doesn't take forever to cook and is super duper easy to make!
Sinigang na Sugpo sa Kamias
Ingredients:
- 8 cups water
- 2-3 tomatoes, quartered
- 1 red onion, sliced
- 1-2 tablespoons of fish sauce (I recommend Jufran Thai fish sauce)
- 1 1/2 cups of kamias, washed
- 2 pieces of siling pangsigang, sliced diagonally
- 6 pieces of okra, sliced
- 1 radish, peeled and sliced
- 6 pieces of sigarilyas, cut into 1 inch diagonal slices
- 500 grams prawns, cleaned
- In a pot, add the water and tomatoes and bring to a boil. Lower the heat and let it simmer.
- Mash tomatoes with a fork, and then add a fish sauce, kamias and sili. Turn up the heat and bring to a boil. Lower the heat to let simmer for about 8 - 10 minutes.
- Mash the kamias and add the vegetables and prawns in the pot. Cook until the veggies are just about cooked and the prawns turn pink. Season as desired. Serve while hot.
About 4 - 6 hungry, hungry
Not to toot my own horn, but it tasted pretty darn awesome. The abundance of kamias lent to the natural sour flavor profile which is perfectly complemented by the Thai fish sauce. Extra rice, please! See you on my next pig out session!
Your pig out buddy,
Madz
