Sinigang recipe?!
Answers: What's a really good recipe for traditional Filipino sinigang? I want to use pork or beef (or both). I looked online and there are so many different variations and I don't know which I should try. Does anyone have a favorite recipe? Thank you!
Filipino Sinigang
Ingredients
3 lbs pork ribs , chopped into 1 inch pieces
2 tablespoons garlic
1 medium onion , chopped
1 packet tamarind soup mix (found in international food section)
16 cups water
1 bok choy , chopped in 1 to 2 inch slices
1 daikon radish , chopped in thin round slices (optional)
1 small tomato , chopped fine (optional)
2 small potatoes , chopped in large chunks (optional)
to taste salt
Directions
1Saute ribs garlic onions and salt to taste until brown.
2In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
3Remember you can eat this with rice.
4Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
5It is good if the meat easily comes away from the bone.
6You can eat this straight or over rice or both.
an oriental cookbook should have one.
Sinigang Recipe
Estimated cooking and preparation time: 1 hour
Pork Sinigang Ingredients:
3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water
Sinigang Cooking Instructions:
Boil sampalok in water until the shell shows cracks.
Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl.
Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes.
Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash.
Bring to a boil then simmer for 15 minutes
Add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes Add the string beans, kangkong and sili (for spice-optional).
Let boil for 2 minutes.
Serve piping hot.
SINIGANG FILLIPINO DISH
Beef or Pork vegetable soup or can be main dish when served with rice. 6 c. water 2 med. tomatoes, sliced thin 1 lg. yellow onion, peeled and sliced thin 1/3 to 1/2 c. lemon juice 1 tsp. salt 1/2 tsp. monosodium glutamate (Accent) if preferred 1 sm. yellow hot chili (optional) begin with very small piece and increase according to taste 3 med. taro roots, peeled and cut in quarters, optional but best if included 1 Japanese eggplant; cut in 3 x 1 inch may substitute reg. eggplants 1 med. broccoli; do not include hardest part of stem; cut in chop suey sizes 1 bundle spinach, washed well and stems separated
Instead of lemon juice you can use 2 packets of tamarind powder for more authentic flavor. Found in Filipino stores or the Oriental section of major grocery stores.
Clean beef or pork, Boil slowly in water. Cover. When meat is almost tender, add tomatoes, onion, lemon juice, salt, Accent, chili (optional). Boil until meat is very tender.
Add taro roots. Boil for about 10 minutes. Add eggplant and boil until both cooked. Add broccoli and boil for just a few minutes. Do not overcook. Add spinach and turn off fire immediately. Cover for two minutes. Ready to serve alone or with rice.
JM