Cook Me: Sinigang na Hokkaido

What's a Hokkaido?

I bet that is the first question that popped into your heads after reading the title of my new blog post. Right? Like how did this awesome blogger achieved a feat such as cooking an island in Japan? What kind of mundane sorcery is this? 

Well, young people of the internet, the Hokkaido I am talking (and cooking) about today is actually a canned mackerel from my childhood. There was a time when Mega Sardines, San Marino Tuna, Highlands Corned Beef, were nothing but an idea in some businessman's brain. Growing up, our shelves (and the nearest sari-sari stores) were filled with Ligo Sardines, Argentina Corned Beef, Maling, and of course, Hokkaido Mackerel. While some of what I mentioned above still exist, it seems like the canned mackerel I grew up eating vanished, forgotten.

Hey stranger!

While grocery shopping a few days ago, I came across San Marinos own canned mackerel. Reading the label was nostalgic and brought memories of my childhood I have already forgotten. I immediately grabbed two cans and continued shopping with a smile on my face.

Today, I will be sharing a recipe perfect for that canned mackerel. And what better way to cook it than to turn a seemingly ordinary canned food into a delicious Filipino classic: Sinigang (which you all know I love)

Aside from being nostalgic, this recipe with the canned mackerel is perfect for those on a tight budget but still wants a delicious ulam. Perfect for that week before payday.

Here is what we need:

• Canned Mackerel - any brand will do. I tried looking for the Hokkaido brand but I can't find any.
• Your choice of Sinigang veggies. I went with ginger, gabi, tomatoes, okra, alugbati as that is what's available at the nearby sari-sari store. I would have added radish and string beans. 
• Sinigang Mix, salt, and pepper to taste.

Here is what you need to do:

• Saute the ginger. Add the onion and cook until translucent. Add the tomatoes and wait for it to cook.
• Add the gabi as is takes time to cook. Add a cup of water and the sauce of the canned mackerel. Do not include the fish meat yet as it will turn into ground meat after you're done.
• Once the gabi is cooked, add the okra and your sinigang mix. Lower your fire to not overcook the okra.
• Taste and adjust according to your liking. Add the alugbati(or kangkong), and the mackerel. Turn off your stove. Let the heat from the pot cook the leaf. The mackerel is already cooked so you don't have to worry about it.
• And you're done! Good job!

Celebrate with a plate of rice, some patis (or ketchup if you're into that) and eat your problems away. Who says you can't enjoy good food without overspending? Douse them with that hot Sinigang ! And who says cooking is complicated? Throw the pot you used to cook the Sinigang at them!

Nostalgic, easy, and budget-friendly. That's about it guys. As always, thank you for visiting my blog. Drop your comments below and let me know how your dish turned out! 

Cheers!