Sinigang is a Filipino soup or stew characterized by its sour flavor which traditionally, is from tamarind (sampalok). But other fruit can also be used to make this dish sour like guava, calamansi, kamias, raw mango or this fruit from Palawan called candes.
Sinigang is my daughter, ykaie’s, favorite and one of mine.♥
I’ve made pork, beef and fish sinigang. I’ve used tamarind, guava, kamias, santol and knorr sinigang mix in cooking it…
I even made Pork Sinigang with Strawberries when it got popular in Baguio and I couldn’t go there to try it.
I love my Sinigang with lots of Okras, Ykaie favors kangkong. But since she eats only the leaves, I take the stalk off them before I give it to her.
Sinigang is truly a comfort food, specially now that it’s the rainy days. This is the most requested “ulam” {viand} in our home, second to tuyo/dried salted fish.
My favorite is Beef Sinigang. I love fatty beef parts and sometimes, I even put bone marrows to make it more flavorful. Not for the faint of heart, I know. I just can’t help it.
KCC or Kulinarya Cooking Club’s Theme this month is SINIGANG. I wanted to make Sinigang na Lechon for the longest time but for some reason, it just didn’t push through. Maybe it has something to do with the leftover lechon being made into Paksiw, as usual, before I could say a word..LOL!
Well, now that I was able to make it, I would say that this is one of the best things that you can do with leftover Lechon {Spit-Roasted Pork}. The crispy skin becomes soft and very tasty. The spoonful of rice I ate with the soup-soaked-skin is like a bomb of flavor exploding everytime I chew on it.
- 750 g Lechon/Roasted Pork, cut into chunks
- ¼ kg unripe tamarind, boiled and juices squeezed out or
- a packet of instant tamarind soup base
- 200g of swamp cabbage leaves
- 200g okra, cut into 1-inch pieces
- 1 horse radish, sliced
- 5 pcs, taro/gabi, cut into pieces
- 6 cups water or rice wash
- 3 tbsp fish sauce
- Boil lechon chunks in a pot with water or rice wash. Simmer for 15 minutes for the soup to be infused with the flavor of the lechon.
- Add the tamarind juices/instant tamarind soup base.Stir.
- Add fish sauce, taro/gabi and horseradish. Simmer for 5 minutes.
- Add okra and simmer for another 2 minutes.
- Add the Swamp Cabbage and simmer for another 2 minutes.
- Serve with steamed rice.
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
Drop by the blogs of the other KCC members.There’s a tab up there and everybody’s listed. Give me a holler if you’re a member and you can’t find yourself on the list. Thanks!
