Sinigang

SINIGANG

There’s something about sinigang that makes you wanting it more. The sourness blends perfectly with a steaming rice great for raining days. You can alternate pork, to shrimp or Milk fish (bangus) the difference is using a different sinigang mix since with pork, we notice the gabi (flavor) makes the difference.

Cooking Procedures:

1. In 4 Cups of water I usually boil the meat for 4 5 minutes then strain the water and changeanother 4 or 5 cups of new water to boil. Add garlic, onion and siling labuyo. Cover and simmer for 15 minutes
2. Add boulion cubes and sinigang mixed simmer for another 10 minutes.
3. Add salt and patis to taste
4. Add raddish and eggplant for another 4 minutes till vegetable is cook (do not over cook it)
5. Add the remaining vegetables string beans and bell pepper.
6. Serve while hot with rice. Happy Cooking!

Ingredients:

• 1/2 kl of Pork Liempo cut into medium Cubes
• 4 to 5 cups of water (times 2)
• 1 pork bouillon cubes
• 1 pouch of Sinigang Mixed(Preferably with Gabi)
• Tamarind Mix
• 1 tsp Patis (Fish Sauce)
• 1 cup of string beans chopped
• 1 cup egg plant chopped
• 1/2 cup radish cut in cubes
• 1 cup kangkong leaves
• 1 bell pepper (red)
• 2 siling labuyo chopped
• 2 cloves of garlic
• 1 onion
• 3 tsp of salt or according to taste