Filipino Sour Soup

After attending the Tarsier Masquerade Ball, I started craving Filipino food hardcore.  One of my favorite dishes is sinigang which is characterized by its sour flavor profile.  In the olden days, where refrigeration was not an option, Filipinos used souring agents such as tamarind, guava,or kalamansi to keep their food fresh.  It can be made with pork, beef, shrimp, or fish and a variety of different vegetables but I prefer to use pork ribs with a combination of long beans, kang kong or spinach, broccoli, and eggplant.  Rob’s family does not use broccoli and adds okra and radishes to their broth.  They also like to cook their vegetables down while I prefer my veggies with a crisp bite.

Luckily for me, Rob does not know how to cook sinigang so I was able to make a big pot EXACTLY the way I liked it.  My dad taught me how to make this recipe – – even though he is Vietnamese he makes the BEST sinigang ever.  It smelled so good cooking and I feel so satisfied knowing that I will be able to make my family’s favorite recipes for my future children.

What are your favorite sinigang vegetables?

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Comments

  1. I’m with you on the pork ribs and eggplant! Last time I made a pot I put in some yuchoy for some extra green crunch and it was awesome. Funny, we even cooked our sinigang in the same pot, I think. It’s a Le Crueset right?

  2. Suburbanette says:

    You are the only person I know who puts eggplant in their sinigang! Unfortunately, I don’t have a Le Crueset — just a ghetto off brand that I bought at Ross!

  3. Good God… I love sinigang. But I can’t cook so I’ll have to request that my Mom make it soon! :)

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