Can I share a little secret with you?
Although, I was born to live in the kitchen, I never really cook Filipino dishes that much. But don't get me wrong. We love Filipino food very much, my family specially, and we'd often have soupy based meat dishes. That's also how my kids grew up with- having the kind of lunch many Filipino kids do, like having Sinigang, Tinola and Nilaga.
To say the least, I rarely cook them.
How was that possible? Well, my husband is the one who cooks those kind of dishes. His' specialty is my favorite, Kare-Kare and my kids', Sinigang sa Sampalok.
Like many of the dishes I cook, Italian and other cuisines, cooking Sinigang is kinda tedious, specially if you want it filled with healthy and fresh vegetables. I would remember my mother- in-law, boil sampalok (tamarind) and manually grind it with a ladle over a sifter. But what's hard is using enough of it to add sourness to the dish, and what's enough or too much?
So, this time, I got to challenge myself. I cooked Sinigang, and I realized it wasn't that hard at all specially if I have Knorr to help me put the flavor in this classic tangy dish.
Sinigang is such a versatile dish. You can actually use any kind of meat, or pork parts. This time, I used liempo, or pork belly. My husband said, he likes using this part because of the layers of of meat ,fat and bones, you get the best of everything.
You can also put all your favorite vegetables, all just some that your family likes, but it is always better to put all the recipe calls for.
Here gabi or taro plays a major ingredient in this kind of sinigang. Not only does this enhances the texture of the soup base, it also balances the sourness of the whole dish. My husband, when he cooks this, he lets the gabi mesh into the soup base it self getting cloudy-kind of soup and richer in taste. But it's up to you whether you want to do it that way or just let the latter maintain it's shape.
Here is the recipe and hope you enjoy the dish as much as we did...Oh, yes (quite suprised of my self) we did enjoy this Siningang.
Sinigang na Liempo sa Sampalok with Gabi
· 1 kilo liempo (pork belly), sliced in 2 inch cubes
· 1 1/2 liter water
· 1 44g pack Knorr Sinigang na Gabi
· 1 bundle kangkong leaves
· 3 medium taro root (gabi), peeled and halved
· 3 medium ripe tomato, halved
· 2 medium yellow or white onion, quartered
· 2 cups string beans (sitaw), cut in 2 inch length
· 1 large Chinese eggplant (talong), sliced
· 12 pieces okra
· 3 to 4 pieces long green pepper (siling pansigang)
· Fish sauce (patis) to taste
1. Boil the water in a cooking pot.
2. Add the tomato and onion. Set the heat to medium and continue to boil for 15 minutes.
3. Add the pork belly and gabi. Continue to boil in low heat for 1 hour or until the pork gets tender. Add more water, if necessary.
4. Add the Knorr Sinigang na Gabi mix. Stir.
5. Add the long green chili and boil for 3 minutes.
6. Stir-in the okra, string beans, and eggplant and cook for 5 minutes.
7. Add the kangkong and fish sauce. Stir. Cover and turn off the heat. Let it stay covered for 5
8. Transfer to a serving bowl.
9. Serve with warm rice.
10. Share and enjoy!
So, is that an iconic #asimkiligpamore pose or what?
Now Mommies and Titas, it's your turn to garb on your #LutongNanay apron and impress your family with your Sinigang dishes.