Cooking with Guava
“Only the pure of heart can make good soup.” – Beethoven
Most of the world has been exposed to a Filipino dish called Sinigang (Tamarind Soup). Lesser known is a similar dish made with guava instead of tamarind called Sinigang sa Bayabas (Guava Soup).
The name is actually a misnomer since it is more of a main dish than a soup. It is best eaten with steamed rice and a dipping sauce of soy sauce, lemon and chilies.
Some tips to cooking a really good guava soup:
- The best fish to use is Talakitok, also known as Big Eyed Jack or Trevally.
- The fish has to be lightly fried first to get maximum flavor.
- The most hassle free way to process the ripe guavas is to use a juicer.
- The best vegetables to use are eggplants, okra and talbos ng sili (chili leaves).
Trevally, lightly fried
Juice of six (6) fresh medium sized ripe guava
Some okra, eggplant and chili leaves
Salt, sugar and ground black pepper to taste
Boil the guava juice in some water, be careful not to put a lot or you will lose the guava taste. Put eggplant and fish in once it starts boiling, followed by okra and chili leaves. Add salt, sugar and ground black pepper to taste.
It is that easy. If you are a good cook, you will know how the taste is okay once the sugar, salt and guava combine together.
Best served with steamed rice and soy sauce dip on a rainy or cold day.
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