Sinigang is a Philippine soup. Similar to Indonesian sayur asam, Vietnamese canh chua, and Thailand’s tom yam, its characteristic flavor comes from tamarind which gives it a sour taste and overwhelms the taste of its meat. “Sinigang” also sounds very similar to “singgang”, a tamarind soup dish from Terengganu, Malaysia. (Wikipedia.org)
Boil tamarind in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour tamarind (including water) into a bowl. Gently massage the tamarind meat off the seeds, strain again.
Add pork and fish sauce. Bring to a boil then simmer for 15-20 minutes then add the gabi, tomatoes and onions. Continue to simmer for another 15 minutes or until the pork is tender.
Add the radish and string beans. Simmer for 10 minutes then add okra and green finger pepper.
* You can also use commercial sour seasoning or boullion instead of the real tamarind fruit.
I was craving for “puto” or steamed rice but can’t find in the market one that is loaded with cheese and salted eggs so I made one and put lots of cheese and salted eggs in it.
250 gms. flour
5 gms. baking powder
1 cups white sugar
dash of salt
2 eggs (beaten)
1 cup water
1/3 cup melted butter
cheese (sliced in desired thickness)
salted eggs (sliced)
Mix all the dry ingredients together. Add the beaten eggs and mix. Then add water and melted butter, mix until the mixture is homogenous. Pour in a non-stick pan or greased pan. Put the sliced cheese and salted eggs on top. Steam for 15-20 minutes or until cooked. You can add sliced butter or margarineon top before serving.
Note: Sorry for the blurred photos. I just used my cellphone in taking the pictures.