Sinigang na Baboy (Pork Sinigang)

Ingredients:

10 tamarind seeds or 1 package sinigang mix
1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
1 onion; sliced
4 tomatoes; sliced
1 radish (labanos); sliced
5 string beans(sitaw), cut in 2” length
1/2 cup kangkong leaves (river spinach)
4 pieces gabi (taro); peeled and cut in halve
2 whole siling haba (long green pepper)

How to Cook:

• Boil the tamarind seeds, mash, and drain the juice. Set aside.
• In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice. Add gabi until tender and thickens the soup. Simmer, then add radish and string beans. When tender, add kangkong leaves. Season with fish sauce according to taste.
• Serve or side with fish sauce and lemon (or lime) juice or soy sauce with lemon (or lime) juice, whichever is your preference.

Sinigang na Hipon Filipino (Shrimp Stew)

Ingredients:

1/2 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)

How to Cook:

• 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.
• simmer for 5 minutes.
• Season with salt or patis.
• Serve hot.

Sinigang na Bangus (Milk Fish Stew)

Ingredients:

1 piece large bangus, cleaned and sliced into serving pieces
2 pieces tomatoes, quartered
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves
1 teaspoon salt
1 small ginger, sliced
1 medium onion, sliced
5 cups water

1 small pack tamarind powder

How to Cook:

• Bring water to a boil together with the ginger in a casserole.
• Add the bangus, tomatoes, and onion and simmer for 10 minutes.
• Add the tamarind powder and salt to taste.
• Add the eggplant and string beans and simmer for another 5 minutes.
• Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.
• Serve hot.

Grilled Milk Fish (Fillipino Style)

Ingredients:

1 pcs. of whole Milkfish
Green chili pepper, usually used in sinigang
Tomatoes
Onions
Salt
Pepper Salt
Vegetable Oil
1 small pack of maggi magic sarap

How to Cook:

• Mix altogether the tomatoes, onions, long green pepper, salt and pepper and set aside.

• Prep the fish by slicing the one side deep into the other but without going all the way through.

• Put the stuffing in spreading evenly. Press down a bit to flatten, making sure the stuffing stays inside.

• Prepare and heat up the grill: using a tong, dip a paper towel in vegetable oil and scrub the grill. Be careful of flare-ups.

• Sprinkle salt and pepper on the fish and put it on the grill. Cook each side for 15 - 20 minutes.

• Serve with a side of spicy vinegar, soy sauce, garlic, chili and dash of sugar mixture.