ThePonen's Family Recipe - Sinigang

This dish is a simple, easy to make, healthy and tasty sour stew. It is also a very flexible dish in terms of ingredient substitute. The key is to cut all ingredients approximately the same size. Most ingredients are found in Asian stores and supermarkets.

Ingredients:

1. 1 1/2 lb pork hocks, cut in 1x1 inch cubes
2. Half a pound string beans, cut in 3 inch lengths
3. 2 pcs eggplant, cut diagonally in 3 inch lengths
4. 1 piece white radish, cut diagonally in 3 inch lengths
5. 1 regular sized red tomato
6. 1 lb Asian green leafy vegetables (example: bok choy, pepper leaves or kangkong, also known as water glorybind, water spinach, water convolvulus or swamp cabbage)
7. 5 pieces green chilli pepper
8. 1 pound raw tamarind for the soup base (may be substituted by a powdered tamarind mix)
9. 1/4 cup fish sauce to taste (may be replaced by salt)
10. 3 pcs gabi, also known as taro, cut diagonally in 3 inch lengths (optional)
11. 10 pieces okra (optional)

Boil the raw tamarind and mash into a paste. This ingredient will provide for the sour taste of the stew. If you are using a tamarind mix, wait until the meat is tender before mixing.

Boil the pork hocks for 40 minutes or until tender. Add the sour sauce or tamarind mix and tomato. Add the fish sauce or salt to taste. Add the radish, string beans, eggplant, taro and okra. Simmer for 10 minutes. Add the chilli pepper. Put the green leafy vegetables into another pot. Pour the meat and vegetables into the pot with the green leafy vegetables. Serves 5 to 6.

This dish is a simple, easy to make, healthy and tasty sour stew. It is also a very flexible dish in terms of ingredient substitute. The key is to cut all ingredients approximately the same size. Most ingredients are found in Asian stores and supermarkets.

Ingredients:

1. 1 1/2 lb beef brisket, cut in 1x1 inch cubes
2. Half a pound string beans, cut in 3 inch lengths
3. 2 pcs eggplant, cut diagonally in 3 inch lengths
4. 1 piece white radish, cut diagonally in 3 inch lengths
5. 1 regular sized red tomato
6. 1 lb Asian green leafy vegetables (example: bok choy, pepper leaves or kangkong, also known as water glorybind, water spinach, water convolvulus or swamp cabbage)
7. 5 pieces green chilli pepper
8. 1 pound raw tamarind for the soup base (may be substituted by a powdered tamarind mix)
9. 1/4 cup fish sauce to taste (may be replaced by salt)
10. 3 pcs gabi, also known as taro, cut diagonally in 3 inch lengths (optional)
11. 10 pieces okra (optional)

Boil the raw tamarind and mash into a paste. This ingredient will provide for the sour taste of the stew. If you are using a tamarind mix, wait until the beef is tender before mixing.

Boil the beef brisket for 40 minutes or until tender. Add the sour sauce or tamarind mix and tomato. Add the fish sauce or salt to taste. Add the radish, string beans, eggplant, taro and okra. Simmer for 10 minutes. Add the chilli pepper. Put the green leafy vegetables into another pot. Pour the beef brisket and vegetables into the pot with the green leafy vegetables. Serves 5 to 6.

This dish is a simple, easy to make, healthy and tasty sour stew. It is also a very flexible dish in terms of ingredient substitute. The key is to cut all ingredients approximately the same size. Most ingredients are found in Asian stores and supermarkets.

Ingredients:

1. 1 1/2 lb regular sized chicken legs
2. Half a pound string beans, cut in 3 inch lengths
3. 2 pcs eggplant, cut diagonally in 3 inch lengths
4. 1 piece white radish, cut diagonally in 3 inch lengths
5. 1 regular sized red tomato
6. 1 lb Asian green leafy vegetables (example: bok choy, pepper leaves or kangkong, also known as water glorybind, water spinach, water convolvulus or swamp cabbage)
7. 5 pieces green chilli pepper
8. 1 pound raw tamarind for the soup base (may be substituted by a powdered tamarind mix)
9. 1/4 cup fish sauce to taste (may be replaced by salt)
10. 3 pcs gabi, also known as taro, cut diagonally in 3 inch lengths (optional)
11. 10 pieces okra (optional)

Boil the raw tamarind and mash into a paste. This ingredient will provide for the sour taste of the stew.

Boil the chicken legs for 20 minutes or until tender. Add the sour sauce or tamarind mix and tomato. Add the fish sauce or salt to taste. Add the radish, string beans, eggplant, taro and okra. Simmer for 10 minutes. Add the chilli pepper. Put the green leafy vegetables into another pot. Pour the chicken legs and vegetables into the pot with the green leafy vegetables. Serves 5 to 6.

This dish is a simple, easy to make, healthy and tasty sour stew. It is also a very flexible dish in terms of ingredient substitute. The key is to cut all ingredients approximately the same size. Most ingredients are found in Asian stores and supermarkets.

Ingredients:

1. 1 1/2 lb regular sized soft shelled shrimps, unpeeled
2. Half a pound string beans, cut in 3 inch lengths
3. 2 pcs eggplant, cut diagonally in 3 inch lengths
4. 1 piece white radish, cut diagonally in 3 inch lengths
5. 1 regular sized red tomato
6. 1 lb Asian green leafy vegetables (example: bok choy, pepper leaves or kangkong, also known as water glorybind, water spinach, water convolvulus or swamp cabbage)
7. 5 pieces green chilli pepper
8. 1 pound raw tamarind for the soup base (may be substituted by a powdered tamarind mix)
9. 1/4 cup fish sauce to taste (may be replaced by salt)
10. 3 pcs gabi, also known as taro, cut diagonally in 3 inch lengths (optional)
11. 10 pieces okra (optional)

Boil the raw tamarind and mash into a paste. This ingredient will provide for the sour taste of the stew.

Boil the sour sauce or tamarind mix and tomato. Add the fish sauce or salt to taste. Add the radish, string beans, eggplant, taro and okra. Add the shrimps. Simmer for 10 minutes. Add the chilli pepper. Put the green leafy vegetables in another pot. Pour the shrimps and vegetables into the pot with the green leafy vegetables. Serves 5 to 6.