- 1 big milkfish (around 1 kilo), sliced into 4 to 5 pieces
- 1 radish, sliced
- 5 slices of ginger
- 5 tomatoes, deseeded, chopped
- 1 onion, chopped
- 300gm tamarind, washed
- 6 cups of water
- 2 pieces of taro root, cleaned, peeled, cubed
- 1 bunch kangkong (swamp cabbage), cleaned, cut into bite-size pieces
- 5 finger chillies or jalapeno chillies (siling haba)
- salt and pepper to taste
- Boil the water and add in the tamarind, radish, and taro roots. Simmer until tender.
- Remove the tamarind, reserve water with the radish and taro. Mash the tamarind in some of the water. Pour the mixture into a strainer, and extract the juices of the tamarind. Discard the seeds and the skin. (Alternatively, you can use ready-made tamarind or guava powdered soup mix, so you do not have to do the extraction. Just add the powder in the water after the taro and radish had softened).
- Add the tamarind extract back to the boiled water with the taro roots and radish. Boil the broth again. When it boils, add the finger chillies, tomatoes, ginger, and onions. Simmer for about 3 minutes to let the flavours develop.
- Add the milkfish. When it changes colour, add the swamp cabbage. When the soup boils again, season with salt and pepper.
- Serve hot.