May 13, 2004
A lovely tart soup, which can be made with shrimp, mussels, fish, pork or beef on the bone, or with none of the above for vegetarians.
1 tomato / 1 thumb ginger / 1 scallion / 2 eggplant / 10 long beans / 10 okra
1-2 long green chile pepper / 4 inch section of daikon (optional) / 4 kamias (tart vegetable, looks like tiny cucumbers, frozen) / 2 clusters pet chay or 1 bunch yam leaves (optional, but very good for fish) / 1 carambola (star fruit) / Other options: daikon, carrot, green beans (since many Philippine vegetables not available here, our local vegetables are sometimes included) / 1 package Knorr tamarind soup base (Pangsinigang sa sampalok), which contains shrimp powder, or, for vegetarians, Mama Sita�s guava soup base (Pang Sinigang sa Bayabas) or tamarind paste.
Boil 2 cups rice washing water, add ginger, onion, tomato (optional), salt to taste. When it boils, add sinigang mix (or tamarind or vinegar). If you are using meat, add it first and cook meat on the bone for an hour. Add vegetables, in the order they cook, starting with daikon, long beans, chile, and then eggplant. Close to the end, add okra and then fish or shrimp. Salt to taste. Serve with chopped scallions scattered on top. If using meat, add pork or beef on the bone to the boiling water, cook about an hour, and add vegetables, eddoe and pet chay or other greens and sinigang mix.
Posted by BKG at May 13, 2004 05:17 PM
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