Since Tuesday, we’re having snow three days in a row! ⛄❄
Just to give you an idea of what sinigang tastes like–it is sour, but I’d say a little less sour than the Thai tom yum. This is a clear broth dish–be generous with your veggies, but also with your water–Filipinos love drinking the broth straight from the bowl!
1 white onion (julienned)
1 tomato (sliced)
water (enough to cover the meat and vegetables)
1 finger chilli (Capsicum annuum var. longum / C. annuum var. longum Sendt.)
okra/taro/eggplant/white radish/green beans/kangkong (Ipomoea aquatica)
tamarind mix (usually the brand K_ _ _ r, or boil some green tamarind, then press the juice/pulp through a sieve)
Thai/fish sauce and sea salt to taste
1. Place the meat, onion and tomato in a deep pot. Pour enough water to cover the meat. Bring to a boil. (Some prefer sauteing the onion first, but you can skip if you’re including the fat of the meat.)
2. When meat is tender, add the chili and any or combination of the vegetables listed above (you may want to put first the veggies that cook longer, e.g., taro, and the leafy ones, e.g., kangkong, later).
3. Just before you turn off the stove, add 1-2 tbsps of the ready mix, sea salt and fish sauce to taste (make sure they’re completely dissolved).