Sinigang na Baka sa Pakwan


Ingredients:
1 kilo beef brisket, cut into serving pieces
2 cups tamarind juice or 1 pack sampaloc mix
1 big-sized onion, chopped
1 thumb-sized ginger, julienned
1 regular sized watermelon(pakwan), seeded and sliced into cubes
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
fish sauce and ground pepper to taste
1 1/2 liters water

Procedures:
Part 1
1. In a casserole, heat oil then place beef and cook in batches until browned. Remove.

Part 2
1. In same casserole, saute garlic, onion and ginger.
2. Add watermelon slices then cook for 5 minutes.
3. Put back beef then cover and simmer in a low heat for 1 1/2 hours or until beef is tender. Add more water if necessary. (Pressure cooker takes less time.)
4. Add gabi and tamarind juice then simmer for 15 minutes or until tender.
5. Add green pepper and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce, ground pepper then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.

Milkfish in Tamarind Soup


Ingredients:
1 medium-sized milk fish(bangus), cut in about 4-5 slices
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
6 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 bundle kangkong leaves or sweet potato leaves
1 cup string beans(sitaw), cut into 2 inches long
2 pieces green pepper(siling haba)
Salt or Fish Sauce(patis) to taste

Procedures:
Part 1
1. In a pot, pour water and add onion and tomatoes. Bring to boil.
2. Add milk fish, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Add green chili, string beans then kangkong leaves.
6. Season with salt or fish sauce according to taste.
7. Serve hot.

Notes:
If using tamarind instead of sinigang mix, here’s the procedure:
1. Boil tamarind until soften.
2. Pound and extract the juices.

Sinigang na Hito sa Miso

Ingredients:
1 kilo hito(catfish), clean and cut into serving pieces
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
2 tablespoons vegetable oil
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
3 green chili(siling haba)

Procedures:
Part 1
1. In a pot, arrange hito then pour 1/4 cup vinegar. Bring to boil, drain and set aside.
2. Dissolve miso paste in 1 cup warm water, strain and extract juice. Set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso juice, water and sinigang mix then bring to boil. Add water if needed.
3. Add hito then cover and simmer for 5-8 minutes.
4. Adjust seasoning then add green chili and mustard leaves, simmer for 3 minutes.
5. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Notes:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

Sinigang na Danggit sa Kamias

Filipino Style Recipe: Sinigang na danggit sa kamias is another simple and easy Filipino dish. The procedure is similar to other sinigang, but we used kamias as alternative to tamarind.

Ingredients:
1/2 kilo rabbitfish(Danggit), cleaned
12 pieces fresn kamias (bilimbi)
4 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
2 tomatoes, halves
a bunch mustard greens (optional)
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger, tomatoes and kamias.
2. Pour water and bring to boil. Add fish then cover and simmer for 10 minutes. Add more water if needed.
3. Season with ground pepper, salt or fish sauce according to taste.
4. Add green chili and mustard greens and simmer for another 3 minutes.
5. Transfer to serving bowl and serve hot.

Crispy Pork Sinigang

Filipino Style Recipe: Crispy Pork Sinigang is another variety of Filipino tamarind soup. This dish has a sour taste best to serve during rainy and cold season.

Ingredients:
3/4 kilo pork belly
1 cup flour
1 cup breadcrumbs
2 eggs, beaten
8 pieces tamarind(sampalok) or 1 pack sampaloc mix
1 big-sized onion, chopped
3 medium-sized tomatoes, quartered
2 medium-sized taro(gabi), peeled and cut into cubes
1/2 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1/2 teaspoon ground pepper
1 liters water
oil for frying
3 pieces okra, trimmed(optional)
1 radish, sliced(optional)

Procedures:
Part 1
1. In a pot, boil pork belly with salt for 15 minutes or until tender. Drain and reserved the broth.

Part 2
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs and breadcrumbs into a separate bowls. Set aside.
3. Dredge the meat into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and press into bread crumbs to coat all sides.

Part 3
1. In a pan, heat oil then deep fry coated meat until light brown.
2. Drain on paper towel then cut into serving pieces. Set aside.

Part 4
1. In a pot, boil tamarind in 1.5 cups water, pound and strain the juice. Set aside.

Part 5
1. In a large casserole, pour pork broth, onion, tomatoes then bring to boil.
2. Add tamarind juice then bring to boil. Add gabi then simmer until tender.
3. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
4. Adjust seasoning with fish sauce then add crispy pork and kangkong.
5. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
6. Transfer to serving bowl then serve hot with steamed rice.

Kansi

Filipino Style Recipe: Kansi is a popular delicacy in Iloilo specially in Bacolod City. This dish is like a fusion of bulalo and sinigang that has a sour flavor coming from batuan fruit. Kansi most sought after during rainy weather because its hot soup and tender beef gives warmth and comfort.

Ingredients:
1 kilo beef shanks, cut into serving pieces
8 batuan (batwan)
250 grams green jackfruit (langka)
2 stalks lemon grass (tanglad)
6 cloves garlic, minced
2 onions, chopped
fish sauce or salt and pepper to taste
1/2 small cabbage, quartered (optional)
1 tablespoon annato seeds (dissolved in 1/2 cup water)
red chili pepper (optional)

Procedures:
Part 1
1. In a large casserole, heat oil then saute garlic and onion.
2. Add beef and pour water just enough to cover the meat.
3. Set over medium heat and bring to a boil and simmer for at least about 1-2 hours or until meat is tender.
4. Remove the scum as it rises. Add more water if necessary. (Pressure cooker takes less time.)

Part 2
1. Add lemongrass and Batuan, salt and pepper then simmer for another 5 minutes.
2. Add red chili and jackfruit then simmer until it’s cooked.
3. Add annato water then adjust seasoning according to taste
4. Add cabbage then simmer for another 3-5 minutes. Serve

Note:
1. You may use kamias as alternative to batuan.

Sinigang na Bagnet

Filipino Style Recipe: Sinigang na Bagnet is another variety of Filipino tamarind soup using bagnet as main ingredient. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. This dish has a sour taste best to serve during rainy and cold season.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 120 minutes
Good for 4-6 persons

Ingredients:
1 kilo bagnet, cut into serving pieces
12 tamarind(sampalok) or 2 packs sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1 1/2 liters pork broth
6 pieces okra, trimmed(optional)
1 radish, sliced(optional)

Ingredients:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, pour pork broth, onion, tomatoes then bring to boil.
2. Add tamarind juice then bring to boil. Add gabi then simmer until tender.
3. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
4. Adjust seasoning with fish sauce then add bagnet and kangkong.
5. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
6. Transfer to serving bowl then serve hot with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Sinigang na Danggit

Filipino Style Recipe: Sinigang na danggit or rabbitfish is another simple and easy Filipino dish. The procedure is similar to other sinigang, normally the fish cooked in a combination of onions, tomatoes, vegetables and tamarind soup which gives a sour taste.

Estimated time of preparation and cooking: 15 minutes

Ingredients:
1/2 kilo rabbitfish(Danggit), cleaned
1 pack sinigang sa sampaloc mix or 10 pieces tamarind(sampaloc)
3 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
2 tomatoes, halves
a bunch potato tops(talbos ng kamote) or petchay
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Pour water and bring to boil. Add fish then cover and simmer for 3 minutes.
3. Add tamarind juice then simmer for another 4 minutes.
4. Season with pepper, salt or fish sauce according to taste.
5. Add green chili and potato tops and simmer for another 1 minute.
6. Transfer to serving bowl and serve hot.

Sinigang na Baka

Filipino Style Recipe: Sinigang na baka is another variety of tamarind soup dish that consists of beef boiled in a low heat until tender then cooked in tamarind soup together with other vegetables. This dish has a sour taste that is usually serve as main dish specially during rainy season.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 120 minutes
Good for 4-6 persons

Ingredients:
1 kilo beef, cut into serving pieces
12 tamarind(sampalok) or 2 packs sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1 1/2 liters water
1 radish, sliced(optional)

Procedures:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, place beef, salt then pour water.
2. Bring to boil in a low heat for 1 1/2 hours or until beef is tender. Add more water if necessary. (Pressure cooker takes less time.)
3. Add onion, tomatoes, and tamarind juice then bring to boil.
4. Add gabi then simmer until tender.
5. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.

Sinigang na Liempo

Filipino Style Recipe: Sinigang na liempo is another variety of tamarind soup dish that consists of pork liempo cooked in tamarind soup together with other vegetables. This dish has a sour taste that is usually serve as main dish specially during rainy season.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 40 minutes
Good for 4-6 persons

Ingredients:
1 kilo pork liempo, cut into serving pieces
10 tamarind(sampalok) or 1 pack sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 radish, sliced
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1 liter water

Procedures:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, place pork then pour water and bring to boil until tender.
2. Add onion, tomatoes, and tamarind juice then bring to boil.
3. Add gabi then simmer until tender.
4. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
6. Adjust seasoning with fish sauce then add kangkong.
7. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
8. Transfer to serving bowl then serve hot with steamed rice.