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1/2 cup 50g 2-inch pieces sitaw
1 pc finger chili
1 cup 50g picked leaves and tender stems of kangkong
1 sachet 22g MAGGI® MAGIC SINIGANG® Oriniginal Sampaloc Mix
1/2 kg 2-inch pcs boneless tinapang bangus
2 thumb size ginger, julienned
2 pcs tomatoes, quartered
1 tbsp brown sugar
1 liter water
4 cloves garlic, crushed
1/2 cup 50g biased radish
1 cup vegetable oil
1 pc onion, quartered
1 tbsp fish sauce
1/2 cup 50g biased okra
Heat oil in a large pan. Pan fry tinapang bangus until golden brown. Transfer into a cooling rack to drain excess oil. Set aside.
Combine garlic, ginger, onion, tomato, finger chili and water in a pot. Bring to a boil and simmer while covered for 10 minutes.
Add radish, okra and sitaw with 2-minute intervals.
Pour MAGGI MAGIC Sinigang Original Sampaloc Mix, fish sauce and sugar. Add tinapang bangus and simmer for 2 minutes.
Stir in kangkong. Transfer into a serving bowl and serve immediately.
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