Shrimp Sinigang with Bangus Belly

INGREDIENTS:

• ½ kg shrimp (with head)
• 1 large frozen deboned Bangus belly (Milkfish), slice in 4 large chunks
• 1 bunch pechay
• 1 eggplant, chopped
• 1 cup string beans (sitaw), cut in 2 inch length
• 2 pieces medium-sized tomatoes, quartered
• 1 large white onion, quartered
• 1 pack sinigang mix (tamarind soup base mix), about 1.4 ounce
• 2 pieces long chili (siling haba)
• 8 cups of water from leftover rice wash. (3rd wash)

INSTRUCTIONS:

1. Pour the water in a large cooking pot and bring to a boil
2. Add onions and tomatoes and cook until texture becomes soft
3. Add the sinigang mix and simmer for 2 minutes.
4. Add the long chili pepper (crack one piece for that spicy kick), eggplant and add string beans. Continue to simmer for 3 minutes.
5. Add the bangus belly and fish sauce then simmer for 2 minutes. Add the shrimp and simmer for an additional 3 minutes.
6. Add the pechay, turn the heat off, and cover the pot. Let stand for 5 minutes.
7. Serve hot. Share and Enjoy!

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