Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we’ll use Shrimp for our recipe.Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.
INGREDIENTS
1 Kilo Shrimp
12 pcs Tamarind (Sampaloc) or 1 pack Sinigang Mix
1 big Onion (diced)
3 big tomatoes (quartered)
2 pieces Radish (sliced)
1 bundle Sitaw (Strringbeans)
1 bundle Kangkong (cut into 2″ long)
3 pieces long green pepper
5 cups ricewash or water
Salt or Patis (fish sauce)
INSTRUCTIONS
Boil Tamarind in rice wash or water to soften.
Pound and extract all juices and set aside.
In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper.
1 piece medium-sized unripe papaya, peeled and sliced
1/2 cup chili leaves (dahon ng sili)
2 tablespoons fish sauce (patis)
2 tablespoons ginger, julienned
3 cloves garlic, minced
1 medium-sized onion, chopped
5 cups water
3 tablespoons oil
salt and pepper to taste
PROCEDURE
1. In a casserole, heat oil and saute garlic, ginger, and onion until soft.
2. Add the chicken pieces and stir-fry for about 3 minutes.
3. Season with patis and pour in the water.
4. Bring to a boil then lower the heat and simmer until the chicken is tender.
5. Season with salt and pepper to your desired taste.
6. Add in the papaya and simmer for another 5 minutes or until the papaya is tender.
7. Remove from heat, put in the chili leaves and cover to allow the leaves to cook.
8. Serve hot.
3 chicken legs (drumstick) and 3 chicken thighs (I like to use dark meat – this should come to about 600-650 grams of chicken)
350-400 grams pork belly (the part with the bone, skin on), cut into generous chunks (about 2 inches)
1 1/2 teaspoons whole black peppercorns
8-10 cloves garlic, just slightly bashed, skin still on (do not peel!)
2 bay (laurel) leaves
Freshly cracked black pepper, a few twists
Method:
- Put all the ingredients except for the water in a Dutch oven or any heavy duty pot and leave for about 30 minutes to marinate.
- Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the heat to a simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y”.
- Keep simmering over low heat until the chicken is very tender – about 40 minutes to an hour. Taste the sauce. If it’s too salty or too sharp for your taste, add some of the remaining water. I usually end up using 3/4 cup total.
- When chicken is tender, remove the pieces from the pot and set aside. At this point the garlic will be very tender as well – you can mash some (not all!) of the cloves against the sides of the pot to incorporate it into the sauce.
- Keep simmering on low heat a further 30 minutes to 1 hour or until pork is meltingly tender.
- When pork is very tender, remove from pot and set aside.
- Keep simmering sauce until reduced to your desired consistency. Taste the sauce and if you’d like a bit of sweetness, stir in a pinch of brown sugar – I like to do this but you certainly don’t have to.
- Heat a skillet with some oil over high heat. When the oil is hot, fry the chicken and pork pieces to brown.
- When the sauce has reduced to your desired consistency add the browned chicken and pork back to the pot. Toss gently and remove from heat.
- You can eat it at this point but it gains depth of flavour if you let it rest for a day.
Kare-kare is a famous Philippine stew. It is made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken or fish. It is often eaten with agamang (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi juice. Traditionally, any Filipino fiesta (particularly in Pampanga region) is not complete without kare-kare. In some Filipino-American versions of the dish, oxtail is exclusively used as the meat. You can also make secret resturant recipes at home - as seen on TV!
How to Prepare:
Ingredients
1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste
PROCEDURE
In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.
