Comments on: Sinigang na Salmon Belly sa Kamias

By: Ella

Ella — Sun, 05 Nov 2023 18:07:39 +0000

made this today! yum!!

By: Jo Del

Jo Del — Thu, 28 Sep 2023 20:37:25 +0000

Can I add ginger to this recipe?
Also, can I use tamarind instead of kamias?

By: Jocelyn Maluping

Jocelyn Maluping — Mon, 18 Jun 2018 02:17:56 +0000

In reply to Connie.

To retain the color of the veggies, I usually steam or blanch them in water prior to adding them on the dish. I don't normally cook them in the soursop mixture as it will make it look overcooked. Not appealing anymore. 😊

By: Lalaine

Lalaine — Thu, 16 Nov 2017 06:37:48 +0000

In reply to Celeste. Thank you so much, Celeste, for bringing it to my attention. Corrected the recipe :)

By: Celeste

Celeste — Wed, 15 Nov 2017 02:32:10 +0000

There's a typo on #3, second line, which is what you wrote on #6. 🙂

By: Lalaine

Lalaine — Tue, 02 Jun 2015 05:04:02 +0000

In reply to Docjime. Thanks for the tip:)

By: Docjime

Docjime — Mon, 01 Jun 2015 22:14:17 +0000

In reply to Connie. If you cover the pot when you cook the veggies it will become darker and will not retain its green color. Put the veggies at the end while its boiling then turn off the heat and do not put the cover:)

By: Lalaine

Lalaine — Wed, 18 Dec 2013 04:51:34 +0000

In reply to Connie. Hi Connie Try not to overcook the vegetables. Usually, it just takes 1 to 2 minutes for the greens to cook. After you add the green leaves in, turn off the heat, cover and allow the remaining steam to cook the vegetables through. Hope this helps.

By: Connie

Connie — Tue, 17 Dec 2013 23:12:55 +0000

Want to know how the veggies retain its green color after the sour mix has been added. Every time I cook sinigang, the veggies turned yellow .Any suggestion?