ALL ABOUT MY COOKING “SINIGANG”!

“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.

Sinigang, fish shrimps, pork or beef is stewed with tamarind, green pepper, tomato, and onion. Other vegetables cooked in sinigang include okra, taro corms (gabi), labanos, kangkong, sitaw and eggplant. Another variety is prepared with guava and is less sour than those with tamarind. Raw mango, calamansi and bilimbi can also be used. However, vinegar is not used for making sinigang sour, soups made with vinegar are called paksiw. Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits.

Okay, lets start with the basics. In Filipino cuisine, a lot of soup dishes are actually main dishes. Sinigang, tinola, nilaga and bulalo are just a few examples! But in this case, I made it flavorful broth plus lots of meat and vegetables; eggplant, string bean (sitaw), winged bean (sigarilyas), taro (gabi) and spring onions are to use a combination of pork cuts, Or you can prepare the broth but not as good as the flavor of this version! My version the authentic way.

PORK IN SOUR SOUP (SINIGANG)

YOU NEED…….

* about 1 kg pork mix with bones
* Knorr sinigang sampalok mix
* 2 pcs. chillis (siling haba, I use red ones)
* 2 pcs. tomatoes
* 2 pcs. spring onion
* 1 bunch of string bean (sitaw)
* 1 bunch of winged bean (sigarilyas)
* 3 pcs. taro (gabi)
* 1 big eggplant
* fish sauce (patis)
* ground pepper
* some water or soup stock
* some vegetable oil, I use canola oil

HOW TO…….

1.) Heat a wok or casserole, add some oil, saute onion and tomatoes. Then add meat and taro (gabi) season with patis. Pour some water cover and let it boil, cook until meat is tender.

2.) Add the vegetables and cover until vegtables is done.

3.) Add sinigang mix and spring onion, adjust seasoning if necessary. Serve hot.

 

SINIGANG NA HIPON

YOU NEED…….

Makes 4-6 Servings

* 4 cups water
* 3 pcs. tomatoes, sliced
* 1 onion, quartered
* 2 tbsps. Mama Sita’s Sinigang (Tamarind Seasoning) Mix
* 1 1/2 cups prawns, deveined and trimmed
* 1/4 cup radish, sliced diagonally
* 1 cup sitaw (long green beans), cut into 2” lengths
* patis (fish sauce)
* 3 pcs long green pepper
* 1 cup leafy greens (kangkong or spinach)

HOW TO…….

—In a casserole, combine water, tomatoes and onions. Bring to a boil.

—Add sitaw, radish, sili and patis to taste, simmer for 5 minutes.

—Add whole uncooked prawns and kangkong.

—Add 2 tbsps. sinigang mix, cover and simmer for another three minutes or until the prawns are cooked.

—Serve hot with rice.

 

HIPON (SHRIMPS)

Another way of cooking “HIPON”, inspired by my late mother using Mama Sita’s “Sinigang sa sampalok mix” which is hot. By this time I peeled the shrimps to make it easier for my 2 kids. And added sigarilyas, sitaw and green leafy vegetable the so called “KANGKONG”. These are the vegetables which my family ♥♥♥ most.

YOU NEED…….

* about 1 kg Shrimps
* a bunch of String beans (Sitaw)
* a bunch of Winged bean (Sigarilyas)
* a bunch of Kangkong
* 1 Onion
* 1 Tomatoe
* Mama Sita’s sinigang sa Sampalok mix (hot)
* some Vegetble oil
* some Fish sauce (Patis) or Salt (optional)
* a cup of water or more (depends upon your preference, how much soup you prefer)

HOW TO…….

 

MY PORK BULALO SINIGANG

Mostly BULALO refers to beef bone marrow soup. But this one is from pork in sour soup.
I added pechay baguio and wide green beans for vegetable. To complete the sour soup, I used Knorr “sinigang sa sampalok”. This is the soup for lunch today. It’s raining outside since in the morning, a typical April weather here in Vienna. Then in the afternoon you’ll see the sun shines. The soup will complete our lunch and perfectly much with the weather today…LOL…….

YOU NEED…….

* 1 kg Pork bones
* 1 pc. Onion
* 2 pcs. Tomatoes
* 1 bunch of Pechay baguio
* 250 g Wide green beans
* knorr sinigang sa sampalok
* salt or patis to taste

HOW TO…….

—Nothing special to do with this dish, as usual, I boiled the bones with onion, tomatoes and season with patis or salt. Then when done I added the vegetables. If the vegetables nearly done, add the knorr sinigang sa sampalok. And that’s it.

 

PORK RIBS SINIGANG SA KAMYAS

Onother way of cooking sinigang using dried “KAMYAS” as simple as that!
Here I used dried “Kamyas” which I got from home. There so many suff that can be use for sinigang to give the sour taste for the soup. Kamyas is one of them, you can even use fresh or dried. The other like mango seed the unripe one. I remember my father he always cooked his sinigang with this and with the water from rinsing rice will be the soup base.

YOU NEED…….

* about 600 g Pork ribs
* 80 g green beans
* 2 pcs. medium-sized Zucchini
* 2 pcs. Chilli
* a handful dried Kamyas
* 1 Onion
* 1 tomatoe
* some water
* Patis
* some Pepper

HOW TO…….

***In a casserole, combine; water, pork ribs, tomatoe, onion and a handful dried kamyas. Bring to a boil until meat is tender.

***season with patis and some pepper.

***Then add the vegetables (zucchini, chilli and green beans). Serve hot

 

MY VERSION OF BEEF SINIGANG

This is my version of “beef sinigang”, I used dried kamyas with small eggplants, winged bean (Sigarilyas) and kangkong (water spinach). “May sabaw ka na, may ulam ka pa”, our lunch yesterday (Saturday, 27th of March 2010). Then for dinner we ate outside with my 2 kids without my hubby. He had to work on weekends.
So if you want to try my version, here is the Recipe…

YOU NEED…….

* 250 g beef bones
* 400 g beef meat
* a bunch of Kangkong (water spinach)
* 250 g Winged bean (Sigarilyas)
* 250 g small eggplants
* a handful dried Kamyas
* 1 pc. onion, peeled and sliced roughly
* 1 pc. tomatoe, sliced roughly
* salt to taste

HOW TO…….

 

“BONITO” (TUNA)

“BONITO” or TUNA in Japanese cuisine, skipjack tuna is known as katsuo, and is commonly smoked and dried to make katsuobushi, the central ingredient in making dashi (fish stock). Or in Tagalog we called it “TULINGAN”. This is onother way of cooking Bonito in sour soup with various vegetables of your preference!
Just like here, whatever I got from the farmers market.
Bonito in sour soup with various vegetables; like zucchini, chilli, okra, eggplant or you can also add romaine lettuce!

“Bonito” (Tuna) or Tulingan in Tagalog!
Romaine lettuce (Lactuca sativa L. var. longifolia) is a variety of lettuce which grows in a tall head of sturdy leaves with a firm rib down the center. The thick ribs, especially on the older outer leaves, should have a milky fluid which gives the romaine the typically fine-bitter herb taste.
Romaine lettuce is low in calories and is an excellent source of vitamin A and lutein.

YOU NEED…….

* 1 medium-sized Bonito or Tulingan, cleaned
* Spring Onion or Red Onion
* 2 pcs. Siling Haba (green chilli)
* Eggplant
* Okra
* 1 pc. Zucchini
* 1 pc. Tomatoe
* or just a bunch of Romaine Lettuce
* Mama Sita’s Sinigang sa Bayabas mix or
* Mama Sita’s Sinigang sa Sampalok Mix

HOW TO…….

 

COMMON BEAN and EGGPLANT IN SOUR SOUP

Our dinner yesterday, common bean or wide green bean and eggplant in sour soup. I mix it with pork ribs for “sinigang”. And serve it with fried fish (seabream). This wide green bean is in season now. It’s called COMMON BEAN
The common bean, Phaseolus vulgaris, is an herbaceous annual plant domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean. The leaf is occasionally used as a leaf vegetable, and the straw is used for fodder. Botanically, the common bean is classified as a dicotyledon. The commercial production of beans is well-distributed worldwide with countries in Asia, Africa, Europe, Oceania, South and North America all among the top bean growers. Brazil and India are the largest producers of dry beans while China produces, by far, the largest amount of green beans, almost as much as the rest of the top ten growers all together.

YOU NEED…….

* 250 g wide green bean (common bean)
* 1 big eggplant
* 500 g pork ribs (for sinigang)
* 2 pcs. tomatoes
* 1 onion
* some scallions, cut into rings
* 2 tbsps. mama sita’s sinigang sa sampalok mix
* some water
* 3 tbsps. vegetable oil
* 3 tbsps. fish sauce (patis)
* some pepper

HOW TO…….

—Heat a casserole or wok, pour vegetable oil and saute onion, tomatoes and pork ribs.

—Season with patis and pepper. Add some water and bring to boil, once it boils lower the heat continue cooking until pork ribs are tender.

—Add wide green bean, eggplant and scallions, cover until done. Add mama sita’s sinigang mix and adjust taste by adding salt if necessary. Serve hot with rice. I served it with rice and fried seabream fish.

 

SEA BREAM IN SOUR SOUP (ORATA “Sinigang sa kamyas”)

Sinigang is a Philippine soup or stew characterized by its sour flavour.
My hubby and I, we love “SINIGANG” (Sour soup) very much! No doubt if it is meat or fish. Specially in winter time. I used to cook sinigang 4 times in a week. We don’t get enough from it. Sea bream is one of my favorite fish here in Europe. Today is our market day…my hubby brought me one box of sea bream, about 7 kilos/ for 30euro instead of 35euro. This is very cheap already, and that will be our stocks for four weeks.

YOU NEED…….

* 2 pcs. Sea Bream (Orata)
* a bunch of Kangkong (water spinach)
* a bunch of string bean (sitaw)
* a handfful of dried “Kamyas”
* 3 pcs. of “Siling haba” (chilli)
* 1 Onion
* 1 Tomatoe
* some salt to taste, you can also use fish sauce (patis) instead
* some Water

HOW TO…….

—Boil some water, add dried kamyas, onion, siling haba and tomatoe. On the next boiling point add fish, kangkong stalks and string bean (sitaw) season with salt or patis. Cover and cook over medium heat until done.

—Add kangkong leaves let it simmer for onother 3 minutes. Serve hot with rice and fish sauce.

 

SALMON HEAD IN SOUR SOUP

SALMON is any of several species of fish of the family Salmonidae. Several other fish in the family are called trout; the difference is often attributed to the migratory life of the salmon as compared to the residential behaviour of trout, a distinction that holds true for the Salmo genus. Salmon live in both the Atlantic (one migratory species Salmo salar) and Pacific Oceans, as well as the Great Lakes.
Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are rare species that can only survive in fresh water habitats. This is most likely due to the domestication of these certain species of Salmon. Folklore has it that the fish return to the exact spot where they were born to spawn, tracking studies have shown this to be true but the nature of how this memory works has long been debated.

YOU NEED…….

* 1 big Salmon head, cleaned
* a handful dried “kamyas”
* half a bunch of string bean
* some spinach
* 1 small onion, roughly sliced
* 2 pcs. “Sili”
* for seasoning Fish sauce ( Patis )

HOW TO…….

 

SINAMPALUKANG MANOK

Although sinigang has always been associated with pork, beef, fish and shrimp. Here I used the upper part of chicken legs!

YOU NEED…….

* 2 tbsps. Vegetable oil
* 1 tbsp. Garlic, crushed
* 1 pc. Onion, roughly sliced
* 1 pc. Ginger, small, pounded and cut into sticks
* 1 pc. Tomato, sliced
* 3 cups of Chicken, cut into serving pieces
* 1 tbsp. Patis (fish sauce)
* 3 cups of Water
* 2 tbsps. Mama Sita’s Sinigang (Tamarind Seasoning) Mix
* 1 cup of Sitaw (long green beans)
* 2 pcs. Sili (long green pepper)

HOW TO…….

1.) In a saucepan, heat oil. Sauté onion, ginger, garlic and tomatoe.

2.) Add the chicken, stir-fry and season with fish sauce.

3.) When the chicken is almost done, add water and bring to a boil.

4.) Add long green beans (sitaw) and long green pepper. Continue cooking until the vegetables are done.

 

FLESHY FISH “SINIGANG”

This was our viand on Lent season. No meat only fish.

YOU NEED…….
* 1 Big fleshy fish or Lapu-lapu
* 1 bunch of Kangkong (water spinach)
* 1 bunch string beans (sitaw)
* 1 pc. Tomatoe
* 1 pc Onion
* some Patis (fish sauce)
* 1 to 2 tbsps. Vegetable oil
* some dried kamyas of Mama Sita’s sinigang mix

HOW TO…….

 

KINAMATISANG ISDA VERSION 1

This recipe reminds me about my late mother. She loves to cook this specially if we have abundant of vegetables from her garden, like tomatoes, eggplant, camote tops or kangkong and saluyot.

YOU NEED…….

* about 1 kg Horse Mackerel or Galunggong
* 6 pcs. Tomatoes
* some Scallions
* Okra
* Eggplant, small ones
* 4 pcs. Taro or Gagi
* Salt or fish broth
* some water

HOW TO…….

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