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May 19, 2011

“Sinigang”

Sinigang” is a Filipino soup or stew noted for its sour flavor, due to the use of tamarind (“sampalok”). It’s another favorite dish of mine and my mom’s a master of this dish. She usually do it with pork or shrimp (“hipon”).

I don’t know how to cook but I added the recipe for this wonderful dish right after the pictures. I’ll feature more of my mom’s cooking in my next blog entries.

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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 then 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 then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
  • Serve piping hot.
Sinigang Cooking Tip:
  • Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Recipe taken from Filipino Recipes.

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