Sinigang have been Filipino’s domestic favorite dish among all other foods that we used to eat. It is a stew where it is a little bit salty and sour which came from tamarind fruit. As our favorite viand, then it must be prepared in a very special way and combined with a special version. Since it is famous for different ingredients that no would expect it can turn into a menu which make our mouth watery and would always make additional variety but would still be satisfied with it.
For the estimation of cooking and preparation for Sinigang with Sampalok, I suggest that we should give a full hour of cooking to make a very special sinigang.
Ingredients:
- 1 kilo Meat/Fish
- River spinach/kangkong
- String beans
- horse radishes
- pealed gabi (taro)
- 2 pieces tomatoes, sliced
- 3 diced onions
- 2 cloves minced garlic
- green finger pepper
- sampalok (tamarind)
- patis (fish sauce)
- 2 liters fish stock or rice wash
Procedure:
- In a boiling water, put the tamarind and let it boil for 5 minutes. Let the shell of the tamarind show crack and allow it to cool.
- Peel of the shell. Put the sampalok with the meat/fish and massage it so that the taste of tamarind will combine with the meat/fish.
- Strain them and set aside.
- Saute onion and garlic after a while add the tomato and let it simmer.
- Then add the meat/fish with tamarind in the pot, let it simmer for a while. Then add the fish sauce with the fish stock (for fish) and rice wash (for meat or both).
- Bring to boil and then when the meat is tender then add the gabi until pork is tender.
- When the pork is tender or the fish is in good condition then add the horse radish and allow it to simmer. After 5 minutes add the string beans, the kangkong and the sili (if prefer) and allow to boil for 1 minute.
- Serve hot.
- Aside from sampalok fruit (tamarind), you can use guava or kalamyas. And now there are commercialized ready to use seasoning. Such as knorr sa sampalok and knorr with gabi.
