One of the many "challenges" us westerner's can find themselves facing, is learning to appreciate the local foods. While I genuinely like most everything I've eaten, some things will take some getting used to. Just one of my favorites is Sinigang na Baboy (boiled pork in a Sour soup) a true Filipino classic. Very tasty too! Ingredients:- pork ribs Tomatoes, sliced Onion, sliced radish, cut into Green beans (String beans) Spinach (or cabbage) tamarind Cooking method:- Bring the pork to boil. Add the tomatoes,onion,tamarind and some salt. Simmer for about 1 hour until the pork is tender. Season to taste. Bring to the boil again. Add the green beans and the sliced radish. Simmer for about 10 minutes. Add spinach and cover and just simmer for 1 minute. Remove from the heat and allow to stand for 5 minutes until the spinach is just tender
Yes....... Unfortunately, I have been banned from eating pork/pig in any shape or form. I miss my morning bacon butty with my mug of espresso, but I guess I have to live without it. Your recipe, stirs memory of a different time and country... It really got my taste buds going on hyperactive mode... I am sure as soon as Chriss will wake up, she will give you a good run for your money about recipes....
Ooo Great, I love food, that's why I'm the shape I am. Better get some more of my very fav one in soon then.
I had a heart attack about 16 months ago, and cholesterol is my enemy #1. Pork/pig products are usually brined in salt water, and it all adds to increase my BP. Beef is another one that I avoid, and the only lamb I eat is a small roast forehock. I always liked fish in preference to meat, so it isn't a sacrifice at all. But the habit of my morning bacon sarnie is a hard thing to forget... Normally we eat chicken, turkey, humungous amounts of fish and a fair amount of vegetables. Salmon, sardines, mackerel, tuna, cod, smoked fish, mussels, squid... You name it... This fish preference may stem from the fact that I was raised a few metres away from the Tyrrenian sea, and spent many a night out, throwing nets and the occasional banger in the water.... Nothing is bought pre-prepared.
Sinigang is one of the few dishes that I am not really fond of, too salty and not the sourness that I like, I do like it now and again but just not too often in the weekly menu. Granny usually cooks it, our's would not have tomatoes, would have green beans, would have Pechay (chinese cabbage) rather than Spinach (I love Spinach particularly in a Curry), don't think we have ever bought Tamarind over there although I buy it here in the UK, we would also have root ginger in our Sinigang. Loads of other foods I like better over there.
I soooo love pork/beef/shrimp sinigang! I love it suuuuuper sour with whole tomatoes on it! ... true test of a good sinigang is where you start to develop little drops of sweat while eating it! yummy!
Sorry to learn about your health issues Aromulus. Sounds like you manage to eat well anyways. I too am quite a fish fanatic. In fact I really enjoy anything that comes from the ocean. (whether cooked or not!) In our house chicken is a 'given'. Prepared and cooked in 1001 ways. Turkey.... well that's a big no no for us both. Oh BTW Aromulus, have you tried Ostrich Meat? It's a red meat, very low in fat and very tasty. Take a look here:- http://www.ostrich.org.uk/products/meat.html
Yes oss, sometimes we have chinese cabbage. Sometimes both spinach and chinese cabbage. Good idea with the ginger, thanks. I'll try that next time. I love ginger. As far as salt goes, we use the absolute minimum. I do have high blood pressure so try to minimise having those items that I don't care for too much anyway.
Here's our version of Pinakbet. Hope I remembered all the ingredients. It's not quite the totally traditional version but very tasty. Ingredients:- Pork (cut into cubes) String Beans (Green Beans) Pumpkin (cut into cubes) Shrimp (skined and headless) Eggplants (bite size pieces) Okra Garlic Onions or Shallots Soy Sauce Coconut Milk Cooking method:- Gently fry the garlic and onions Add the shrimp, the pumpkin and water. After just 2 or 3 minutes, add the rest of the ingredients. Pour in the coconut milk and stir. Simmer Season to taste if required. Mmm enjoy
Yeah, thanks, I used to eat Ostrich quite regularly at the county shows, but havent's seen the van at all last summer. Rabbit is something else I would eat happily and copiously, but the stuff one finds here in Wales, is well overpriced for what it is. To me the best cut of turkey, is from the leg and tighs. The meat is nice and soft, and never dryes up during cooking. The breast, can be like cardboard.
thank you for that sinigang recipe Micawber I've been thinking what else can I put in my sinigang, I'll try spinach next time You can also try putting some eggplant/aubergine
Awww, thanks Dom! Been bit busy and I haven't updated my recipes for awhile I'm sure I'll get time this week
Yumm that sounds like ours minus the Aubergines Now that is a dish I am fond of, you missed the chilli's (only one usually in ours)
