Sinigang

Sinigang

23 January 2009, 10:44 pm
Filed under: Cooking, Food

Tinuwa is the Cebuano alternative to sinigang. Growing up in Cebu, I never tasted sinigang as it was never a part of our family’s standard and regular nutritional regime.  I never acquired the sour taste of sinigang until a Filipina friend showed me how it is prepared: this was when hubby, who was born and bred in Manila, started yearning for it.   After several years of perfecting the sour soup, my kids, who are my expert food tasters, are now fond of what many Filipinos call a classic comfort food.

Ingredients
Beef Spare Ribs or Pork belly rashers, cut into chunks
1 packet Sinigang Mix (Tamarind Soup Base)
1 onion sliced
1 tomato, chopped finely
1 piece horse radish, chopped in thin round slices
1 medium taro, peeled and cut into chunks
1 Eggplant, chopped in thin round slices
3 Long beans, chopped in 1 to 2 inch long
1 litre of water
2 pieces Okra, cut in half
2 cups Kangkong leaves
2 siling haba (chili fingers), optional
Fish sauce
1 chicken stock cube

Procedure
In a big casserole put your water, onions and tomatoes and let this to boil.
Add your meat and chicken stock cube; cover and let it boil for about an hour and a half or until your meat is tender.
Add sinigang mix and 2 to 3 pieces of taro (used to thicken the soup); cover and lower the fire and simmer for another ten minutes.
Scoop the taro pieces and mash through over the same pot of simmering sauce.
Then add in your choice of vegetables and continue simmering until the vegetables are done.
Add chili fingers, salt and fish sauce to taste.

Beef Spare Ribs Sinigang

3 Comments

3 Comments so far
Leave a comment

RSS feed for comments on this post. TrackBack URI