Sinigang
Sinigang boasts a spicy & sour flavored broth that really brings this recipe home. It's brimming with chunky vegetables & meat; all served over rice.
1/2 Kilo (1 lb.) tamarind, whole pods 1 Kilo (2.2 lbs.) pork, chicken breast, or fish fillet; cut into chunky pieces. Filipinos typically use more vegetables & less meat. 2 Filipino radishes, sliced in a diagonal fashion 15 pieces okra, stems removed & cut in half 1/2 Kilo (1 lb.) green beans, sliced in 2-inch pieces 2 bunches kangkong or spinach; leaves & some stem 4 - 5 whole sili peppers (jalapenos) Leave whole. 1 onion, cut in chunks 4 small tomatoes, cut in chunks 4 or 5 cups water Salt to taste 1. Keep tamarind in pods & wash outside of pods. Place tamarind in small kettle with water to cover completely; boil for 20 minutes. Cool after boiling. Squeeze juice from tamarind with a "mashing" motion. Your goal is for the tamarind to surrender all its deliciously sour juices. Strain in colander over bowl to gather juice.
2. Chop & slice all veggies & meat. 3. Transfer tamarind juice to big pot; add meat, sliced radish, tomatoes & onions. Cook for a few minutes. 4. Add remaining vegetables; okra, green beans, whole jalapenos, & kangkong (Filipino spinach). Add enough water to cover meat & vegetables, but no more. As you bring to a boil, push vegetables under liquid to cook. Cook until vegetables are tender & meat is cooked; 15 - 20 minutes. Serve over rice. Enjoy! Return to Filipino Recipes from Sinigang Go to Home Page
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