Sinigang

Sinigang is comfort food to me. It's in my Top 10 favorite dishes, and probably in every Filipino's, too.

After the howling winds and crazy dancing curtain of rain that Typhoon Pedring brought to our parts, I was craving for some comfort. So when the storm finally stopped, I quickly headed to the grocery to whip up a batch of this.

I grew up in a house surrounded by dozens of trees. We had a big sampaloc tree in our backyard. We had kamias and balimbing (sourfruit), too. But I don't think our yaya used these as the souring agent for our sinigang. Sinigang sa Sampaloc mix by Knorr was good enough for us. Haha!

I like my sinigang simple. No okra. No eggplant. No gabi. Just give me my kangkong and meat and I'll be a happy camper.

Mike says I go too wild with the sourness though. His same complaint when it comes to my adobo. Well, to each his own then. But next time, I'll have to be more light handed with the Knorr.

To make this, you'll need
pork cubes
garlic- small clove, chopped
onions, quartered
tomatoes
siling haba- green finger chili
labanos- radish, chopped
kangkong- river spinach or swamp cabbage, cleaned with salt and water
sampaloc mix (Knorr)- tamarind mix; or you can use the real sampaloc fruit
patis- fish sauce


Saute onions, garlic and a tomato sliced into quarters. Add the pork cubes and brown on all sides. Add water, siling haba, radish and patis. Let simmer for about 30 minutes until the pork is soft. Add the sampaloc mix and kangkong then mix. Turn of the heat and cover it so the kangkong will wilt a bit. Serve with a cup of rice.

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