My way of cooking Sinigang na Alumahan or Stew with Long-jewed Mackerel. Showing only here on Steemit

A SIMPLE DISH FOR MY FAMILY

hello steemians...how are you guys..

I captured some photos while I was cooking for our dinner tonight.
Actually this is my husbands' all time favorite dish. Just wanna share it all to you my way of cooking for this dish Sinigang na Alumahan or Stew with Long-jewed Mackerel

Ok let's start cookin'

here are the ingredients

Alumahan fish or long-jewed Mackerel
Camote Tops
Sinigang or Tamarind seasoning
Kamias or Tree Cucumber
Tomatoes
Ginger
Salt
Water

Now the procedures
First I sliced the onion and tometoes circularly, and the ginger I pressed it a little bit.
Well it depends on you again the style you want. to cut or slice your ingridients

Then the camote tops. I removed the tip of it because it is the one I am going to use. I did not included the last part because its a little bit hard.

the tip of the camote tops

For boilng of water, it depends on you the level of water you want to use. As for me I used 3 cups that is shown below.

Next let the water boil together with the tomatoes, ginger, and onion. Let it simmer for at least 1 minute.

While doing that I put a little bit of salt on the fish to make it more tastier.

Next is put all the vegies now, together with the sinigang mix seasoning and then the salt. Let it simmer for at least 1 mimute.

Lastly put the fish and let it cook for at least 1 minute. The fish I used is very fast and easy to cook. So that it will not be overcooked I used timer for it

Now presenting to the main course!!!

Voila!!!!

Tara na.... KAIN NA PO TAYO!! LETS EAT!!!

But before I end this just want to share to you some knowledge of some ingredients I used.

Alumahan in Filipino or Tagalog or in some other local places it is also called Tuna, Tambacol, Tangigi, Tanigi.
In English Long-jawed Mackerel

Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in Philippine cuisine, and is related to the Malaysian dish singgang.
Place of origin: Philippines
Other information: Can be served in many different forms
Main ingredients: Meat, vegetables, tamarind, fish sauce, onions, siling mahaba, tom...
Variations: Pork, beef, shrimp, fish, chicken

Kamias grows in clusters on trees. It’s been called “tree cucumber” in English.
The fruit is used as a souring agent in the Filipino dishes paksiw and sinigang.
Kamias is also dried and candied

thats all for me now..

thank you for visiting my blog hope you like it. god bless.

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