Sinigang, a Filipino comfort food, can be made with beef, pork or fish. It is a perfect dish during a nice cold weather. Tart and sour, it is always served with rice.
The preparation and vegetables used for beef and pork are just the same. However, the Fish Sinigang is prepared differently.
The broth is flavored with either the juice of unripe Sampalok (Tamarind fruit), Guava, Santol or Kamias (Averrhoa Bilimbi).
The usual vegetables for this dish are taro root, string beans, radish, and water spinach.
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IN THE PANTRY:
1 Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juice and discard the pulp and seeds.
2 Boil together in a pot the beef, remaining water, tamarind juice, tomato, onion and fish sauce. Simmer for 20 minutes or until the beef is tender.
3 Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 - 10 minutes, until the vegetables are tender.
4 Scoop out a few taro root and mash. Add it back to the soup to add flavor.
5 Season with pepper, then add the kangkong leaves.
6 Serve hot with rice.
(Learn more about COOKING RICE, THE FILIPINO WAY.)
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