Thanks guys.I have one of the other Knorr Sinigang mixes too which I'll try out sometime.
Here's a link to the recipe, but there are a few points which I'll mention below (I mentioned them briefly earlier):
http://www.facebook.com/l.php?u=http...ja&h=QAQDUkm3k
no.3) Gabi (they are the brown things in the pics and are white inside) you'll only find them in an asian shop It says that it makes a difference to the taste, but I don't know-you could possibly leave it out?
no.4) Radish-I couldn't find the long type they showed in the pic, so just used the smaller round dark pink ones.
no.5) String beans/yard long beans-I couldn't find those, so used fine beans which look pretty much the same, apart from being shorter!
no.6) Kang kong (river spinach). I bought this from the asian shop as well, but you could probably use normal spinach instead.
no.11). Ignore!
Also even if you did use pork, cooking those ingredients for an hour would make them way too soft!
As the packet mix already has sampalok (tamarind), you don't need to add anymore -not sure why that recipe says that! Same with the chilli's-it's hot enough as it is!
I used the Sinigang sa Sampalok mix original. If you can't find any, you'll find recipee's online that use tamarind paste or actual tamarind and fish, pork or chicken stock.
I also added 1 sweet potatoe, some grated ginger (both of those two are in some other recipee's) and 2 courgettes. I guess you could choose what veggies to put in really and don't see why you couldn't use carrott or cellery. All the recipee's seem to have the river spinach, onion and tomatoes though.
I found it made enough for around 4 people I guess, especially if you have rice as well!
Here's another recipee:
http://www.google.co.uk/url?sa=t&sou...xcQ-og&cad=rja
There's plenty more version online too!
