In most Filipino kitchens rarely would they run low on onions, garlic, tomatoes or ginger; toyo (soy sauce) and/or patis (fish sauce) - good God I think we have bags of these that would last us the whole month. Not to mention some sort of "sour soup" (Sinigang) base powder.
This morning I did an inventory check of the pantry and saw that I was
still good with the "usual suspects", the only thing I had to do was
find out from my tribe which kind of Sinigang they wanted - beef, pork or fish.
Since it's been a while this is what they requested...
The usual suspects:
1 large onion, sliced
1/2 cup sliced ginger
3 medium tomatoes, chopped into 8 piece wedges each
Tamarind soup base
patis
salt (if needed)
Accessories:
Tamarind leaves, 1 pack (1/2 lb.) 227 g
Okra, 12 pieces
Petchay, 1 bag - cleaned and trimmed of white stalk, green leafy part only
*optional: Banana pepper for spice
The Culprit:
3.5 - 4 lbs. Salmon head + cheeks
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