Sinigang na Bangus sa Sampaloc (Milkfish in Tamarind Sour broth)

Sinigang is a uniquely Filipino recipe. The sourness, saltiness and the taste of the meat with vegetables uniquely blend together to impart that unique taste. Why not try out for yourselves and experience the simple staples enjoyed by Filipinos frequently? There is an old procedure for extracting the sourness from young tamarind fruits but for this particular recipe I have used the instant version normally found in the local stores. In other countries, there might be some Filipino specialty stores where you can ask for this mix. Just ask for ‘Sinigang sa Sampaloc Mix’.

Ingredients:

2 kg Milkfish, cleaned and cut into serving size

½ kg Swamp cabbage, cleaned very well and cut into serving sizes

6 cloves Garlic, fresh, peeled and crushed

1 pc. Onion, medium, quartered

4 cups Water

1 pack Sinigang sa sampaloc instant mix

½ tsp. Iodized salt

¼ cup Patis (local fish sauce)

1 tbsp. Ginger, fresh, thinly sliced

Cooking Instructions:

Place all the ingredients except the vegetable and the Sinigang sa Sampaloc mix in a large saucepan. Cover and when it starts to boil lower the heat to maintain a gentle simmer for about 15 minutes. After 15 minutes, add the vegetable and again cover. Continue to maintain the gentle simmer and cook for about 5 minutes. After this time, add the Sinigang mix and stir well. Serve hot with plain steamed rice or enjoy as a hot soup.

Pork in Sour Broth (Sinigang)

Filipino food is prepared in a variety of ways. Some complex some simple. Also, due to a variety of influences from several countries that once colonized the country, food also therefore comes in such varieties. Some local recipes are actually a blend of the cuisines from these countries. So most will find Filipino cuisine sometimes to have the look of cuisines from other countries but, taste is entirely a different story. Like all other nations, it has that unique characteristic that shouts of its origin.

One favourite among the natives is known as ‘sinigang’. Sinigang is a sour broth that can be prepared with a variety of meat like chicken, pork, beef and seafood like prawns and a wide variety of fish. A variety of native vegetable are also included in the recipe. Also, the souring agent varies too. Some use, tamarind, guava, citron, tomato, kamias, santol, etc. This one I share uses tomatoes (kamatis in Filipino). So I hope people try this out and enjoy their ‘Sinigang na Baboy sa Kamatis’.

Ingredients

1 kg Pork (cut into rectangular pieces)

1 kg Tomatoes (quartered)

¼ tsp. Black pepper (ground)

1 tsp. Iodized salt

5 cloves Garlic (peeled and cut to small pieces)

1 pc. Onion (medium sized, peeled, whole)

1 ½ cup Water

½ kg Bokchoy (native pechay variety)

Cooking Instruction:

In a pressure cooker, place the pork, water, salt, tomatoes, black pepper, garlic, and onion. Pressure cook for about 15 minutes. After 15 minutes, turn off the flame and allow the pressure cooker to cool and loose pressure normally. Do not vent pressure but allow it to dissipate normally, the cooling time will afford additional cooking time to tenderize the meat. When no more pressure is inside the cooker, open and remove the meat, set aside. Put the native pechay leaves and put the meat on top of the leaves. Cover and again turn up the flame to high heat and until pressure builds up again but once the pressure begins to exhaust from the pressure cooker, immediately turn off the flame and again allow cooling normally as was instructed earlier. After which, you may enjoy the hot soup with some rice or bread.