HOW TO MAKE SINIGANG SOUP RECIPES
FILIPINO SINIGANG (TAMARIND SOUP) RECIPE - FOOD.COM
Make and share this Filipino Sinigang (Tamarind Soup) recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Saute ribs garlic onions and salt to taste until brown.
- In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
- Remember you can eat this with rice.
- Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
- It is good if the meat easily comes away from the bone.
- You can eat this straight or over rice or both.
Nutrition Facts : Calories 463.9, FatContent 34.6, SaturatedFatContent 12.6, CholesterolContent 125.1, SodiumContent 137.4, CarbohydrateContent 3.4, FiberContent 1.1, SugarContent 1.5, ProteinContent 33.3
FILIPINO PORK SINIGANG RECIPE | ALLRECIPES
Sinigang is one of my favorite Filipino dishes. It's an absolute comfort food with a sour taste from lemon. Serve with rice.
Provided by Heidi
Categories Seafood Soup
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place pork neck bones and spareribs in a stockpot with water to cover. Add salt and bring to a boil, skimming the fat off the surface of the broth. Reduce heat; add onions, tomatoes, and taro. Boil until pork meat is very tender, 30 to 40 minutes.
- Stir lemon juice and fish sauce into the broth. Continue boiling until flavors come together, about 15 minutes. Add bok choy, leek, and shrimp. Cover, reduce heat, simmer until shrimp are opaque and bok choy is tender, about 10 minutes more.
Nutrition Facts : Calories 546.5 calories, CarbohydrateContent 11 g, CholesterolContent 184.4 mg, FatContent 29 g, FiberContent 2.1 g, ProteinContent 58.2 g, SaturatedFatContent 10.1 g, SodiumContent 2199.6 mg, SugarContent 4.7 g
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Reviews 4
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Reviews 4
Total Time 2 hours 30 minutes
Cuisine filipino
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This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind and the richness of the ribs. At Filipino meals, it’s quite common to have a variety of sawsawan – sauces and condiments on the table at mealtime. The idea is for everyone at the table to customize their dishes exactly to their liking.
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This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind and the richness of the ribs. At Filipino meals, it’s quite common to have a variety of sawsawan – sauces and condiments on the table at mealtime. The idea is for everyone at the table to customize their dishes exactly to their liking.
From cooking.nytimes.com
Reviews 5
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