Authentic Pineapple Sinigang Recipes

VEGETARIAN SINIGANG (FILIPINO TAMARIND OR SOUR SOUP)

Steps:

• Chop all vegetables. If you use chayote, just cut it in half from where the dip is. It's similar to a mango with the shape of the pit being flat, but the pit is soft unlike in a mango so there's no need to cut around it. Remove the pit/seed from the two halves. Dice, peeling is not necessary.
• A note about the tamarind soup mix: If you're vegetarian or sensitive to MSG check the ingredients on the packet. I think they all have MSG, and most have pork, fish or beef in them. I found tamarind broth cubes (listed as tamarind powder b/c Zaar doesn't recognize it) which have less of those things in them which is great, but the best is if you can find real tamarind. I have found both of these in Asian grocery stores in the US, though you can occasionally find them in the ethnic foods isle of a grocery store. If you're using tamarind remove the hard outer shell. The insides feel and sometimes smell like the insides of raisins or prunes. If the tamarind tastes sweet it's not going to give you the right flavor for the soup, but can still be close with kalamansi or lemon juice added. It should be a sour taste. Soak the tamarind pulp, seeds and all, in 1 cup of warm water. Mash this with a fork to remove most of the tamarind from the seeds. Fish out the seeds and the membranes and reserve the liquid to add after potatoes are cooked.
• Cook potatoes in water with a touch of salt for about 10 minutes, or until almost cooked through.
• Add remaining veggies and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
• Taste broth and adjust water and tamarind seasoning and salt to your liking. Keep in mind that if you're serving this with rice, as I always do, you probably want more intense flavors and a more stew like consistency.
• I typically double this recipe since it keeps well in the refrigerator and it gets eaten quite quickly even with just me and my husband. It is important to cook the potatoes before you cook the other veggies because the acid from the tomatoes and the tamarind mix prevent the potatoes from ever cooking through if you add them straight away. The quantities are still an approximation as I've never measured, so if you make this I'd love if you gave me feedback about your input on amounts of water, what seasoning you used etc.

SINIGANG

Steps:

• Heat Oil, add garlic & onion. Lightly brown.
• Add tomatoes.
• Add patis, (fish sauce).
• Add meat until brown.
• Add water
• Bring to rolling boil (if using seafood add now & cook for 20 minutes).
• Reduce to medium low.
• Cook meat for 40 mins
• Add Sinigang packet.
• Add spinach / bok choy and simmer for another 5 minutes ( it won't take long only until wilted)
• Serve with steamed rice, & extra patis. Enjoy!

AUTHENTIC SINIGANG

Steps:

• Wash pork under gentle water.
• Cut tomatoes and onions into quarters then place in casserole with the pork and water or broth.
• Boil until tomatoes have disintegrated and pork tenderized.
• Add all root ingredients and let to boil til soft, then the rest of the ingredients until leaves are glittering green.
• Then vwala -- enjoy.

AUTHENTIC GUAVA SINIGANG

Steps:

• 1. Wash pork under gentle water.
• 2. Cut tomatoes and onions into quarters
• then place in casserole with the pork
• and water or broth.
• 3. Boil until tomatoes have desintegrated
• and pork tenderized.
• 4. Add all root ingredients and let to boil
• til soft, then the rest of the
• ingredients until leaves are glittering green.
• then vwala -- enjoy.

BOILED PORK WITH LEMON (SINIGANG NA BABOY)

Steps:

• Saute garlic in oil until brown.
• Add pork and cook 'till brown.
• Add water, onion, tomatoes, and lemon juice.
• Bring to a boil and simmer until pork is tender.
• When tender, add the potatoes and simmer 'till fork-tender.
• Add the green vegetable, hot peppers, and salt or patis to taste.
• Cook for another 5-7 minutes.
• Serve hot with the plain rice.

AUTHENTIC PINEAPPLE SINIGANG

Steps:

• Wash pork under gentle water.
• Cut tomatoes and onions into quarters, simmer pineapple stalks for 5mins and allow bitterness to sink. Then place in casserole with the Beef and water or broth.
• Boil until tomatoes have desintegrated and beef tenderized.
• Add all root ingredients and let to boil til soft, then the rest of the ingredients until leaves are glittering green.
• Great with colds & flu.
• Relax -- .