Sinigang na Panga ng Tuna is another variation the famous soup dish of the Philippines, Sinigang. Almost any meat or seafood can be used in making sinigang while the sour component is not limited to tamarind alone (tamarind is the main component of the commercialized sinigang mix pouches): guava, bilimbi (kamias), and green mangoes are just a few of the sour fruits that can be used to make this dish.
2 Pound (Panga Ng Tuna)
8 Cup (128 tbs)
2 Cup (32 tbs), cut in inches length
3 Medium, sliced
8 , cleaned
100 Gram, chopped (Kangkong)
6 , halved
39⁄50 Ounce (Good For 2 Liters Of Water)
1. Heat a cooking pot and pour-in the water. Bring to a boil.
2. Put-in the onions and tomatoes and cook until tender.
3. Put-in the tuna jaw and simmer for 15 minutes
4. Add the sinigang mix, chilies, and fish sauce then simmer for another 3 minutes.
5. Put-in the okra and string beans and cook for 3 minutes.
6. Add the eggplant and give additional 5 minutes to cook.
7. Mix-in the water spinach and simmer for a minute. Turn the heat off, cover the pot, and allow residual heat to completely cook the water spinach.