Difference between revisions of "Alternative:Sinigang"
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| − | + | | [[Cuisine of the Philippines|Cuisine of the Philippines]] | |
{{cookwork|This recipe lacks clear directions and is poorly written.}} | {{cookwork|This recipe lacks clear directions and is poorly written.}} | ||
| − | '''Sinigang''' – the famous sour soup of the [[ | + | '''Sinigang''' – the famous sour soup of the [[Cuisine of the Philippines|Philippines]]. |
== Ingredients == | == Ingredients == | ||
| − | * 1 [[ | + | * 1 [[Onion|onion]] (sliced) |
| − | * 4 whole [[ | + | * 4 whole [[Tomato|tomatoes]] (sliced) |
| − | * 700g [[ | + | * 700g [[Pork|pork belly]] (cubed) |
* 300g String beans | * 300g String beans | ||
| − | * 250g [[ | + | * 250g [[Kangkung|kangkung]] (water spinach) or other leafy vegetable |
| − | * 400g [[ | + | * 400g [[Horseradish|horseradish]] (sliced) |
| − | * 3 [[ | + | * 3 [[Chiles|chiles]] |
| − | * 300g Sampaloc ([[ | + | * 300g Sampaloc ([[Tamarind|tamarind]]) |
| − | * 5 Tbs [[ | + | * 5 Tbs [[Fish Sauce|fish sauce]] |
| − | * 400g [[ | + | * 400g [[Taro Root|taro]] |
* water | * water | ||
== Procedure == | == Procedure == | ||
# Boil sampaloc in water until shells crack, then work the flesh away from the seeds and strain, reserving all the liquid for the soup. | # Boil sampaloc in water until shells crack, then work the flesh away from the seeds and strain, reserving all the liquid for the soup. | ||
| − | # [[ | + | # [[Sautéing|Sauté]] onions in a large pot. |
# Add the onion, tomato, chiles, pork and taro to the pot with soup liquid and fish sauce, and simmer until pork and taro are tender. | # Add the onion, tomato, chiles, pork and taro to the pot with soup liquid and fish sauce, and simmer until pork and taro are tender. | ||
# Add the horseradish and simmer for a further 10 minutes. | # Add the horseradish and simmer for a further 10 minutes. | ||
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Serve hot. | Serve hot. | ||
| − | [[Category:Filipino | + | [[Category:Filipino cuisine]] |
| − | [[Category:Soup | + | |
| − | [[Category:Tamarind | + | [[Category:Soup Recipes]] |
| − | [[Category:Chile | + | [[Category:Tamarind Recipes]] |
| − | [[Category:Pork | + | [[Category:Chile Recipes]] |
| − | [[Category:Taro | + | [[Category:Pork Recipes]] |
| + | [[Category:Taro Recipes]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 17:34, 9 May 2012
| Cuisine of the Philippines
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: This recipe lacks clear directions and is poorly written. |
Sinigang – the famous sour soup of the Philippines.
Ingredients
- 1 onion (sliced)
- 4 whole tomatoes (sliced)
- 700g pork belly (cubed)
- 300g String beans
- 250g kangkung (water spinach) or other leafy vegetable
- 400g horseradish (sliced)
- 3 chiles
- 300g Sampaloc (tamarind)
- 5 Tbs fish sauce
- 400g taro
- water
Procedure
- Boil sampaloc in water until shells crack, then work the flesh away from the seeds and strain, reserving all the liquid for the soup.
- Sauté onions in a large pot.
- Add the onion, tomato, chiles, pork and taro to the pot with soup liquid and fish sauce, and simmer until pork and taro are tender.
- Add the horseradish and simmer for a further 10 minutes.
- Add the rest of the vegetables, and simmer for another few minutes so that vegetables are just cooked.
Serve hot.
