Sinigang
Sinigang is a Filipino soup dish with a tamarind base which is well known for its sour taste and the variety of ingredients that you can put in it. The dish often incorporates fish (bangus), pork, shrimp, or beef, along with vegetables like string beans, kangkong, petchay, okra, pepper, radish, and kamatis (tomato). Sinigang has always been a childhood favorite and is still one of those dishes that can make my mouth water upon merely hearing its name. For some reason,
The best kind of sinigang is one that’s mouth-curdling sour but with the right amount of salt and spiciness. I attempted to make beef sinigang a couple of months ago and I’ve yet to achieve the precise flavor I love in my sinigang.
Ingredients
1 onion
6 medium-sized tomatoes
6 pcs meat cut in serving pieces (Bangus, tilapia or PORK)
6 cups water
3 cups kangkong leaves or Pechay
2 pieces long sili
1 1/2 tsps salt
3 cups crushed tamarind or sinigang mix
1 pc tamarind broth cube (optional)
1 md Icicle radish, cut into
-1″ pieces
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach (or cabbage,
-mustard greens or
-watercress)
*** the vegetables it's up to you that suits youI like the mustard green yummy
PROCEDURE:
1. In the boiling water put the tomatoes, onion and the meat (bangus, shrimps, tilapia or pork), toss the sinigang mix too Let boil. As soon as it boils, reduce the heat and simmer until beef becomes tender. Put in the kangkong, petchay or the okra and sili then season with salt.
2. Optional: Remove tamarind and mash with some broth. Strain juice back
into pot.
3. Taste for seasoning. Bring to a boil. Add green beans and radish. for
10 minutes.
4. Add spinach, cover and remove from heat. Let stand 5 minute to finish
cooking spinach.
Variations: Beef, Bangus, Tilapia, Blue Marlin, Shrimp (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.
