sinigang

I was eager to try out the new sinigang mix I got from my aunt so I went to get some ribs and marrow — for added flavor, of course — the other day. Unfortunately, I couldn’t find any gandus (taro) at the grocery store. But I did get some hearts of romaine lettuce. Sinigang is one of the easier Philippine dishes to make — only thing simpler may be the nilaga. Basically, you throw meat and water into a pot, let it simmer until tender, add the mix and maybe some salt, if needed, then the vegetables and you’re all set.

You do have to watch for the first simmer and skim the top with a big spoon to remove the brown stuff that bubbles up, otherwise it turns gross. I had to make sure I had newly cooked rice AND soy sauce to complete the meal.

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3 Comments Add yours

  1. Betis Boy says:

    is that sinigang na baka you had? i had to zoom up the pic to check out the marrow. hmm. haven't had sinigang na baka in a long time so maybe i'll ask my mom to buy some. if it's sinang we always have liempo, the one with the bits of jiggly fat between the meat and the skin? and then the broth glistens with all the fatty goodness. and then you have rice AND patis/sili on the side. hay. heaven is a bowl of sinigang.

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  2. Guagua Girl says:

    no, that's just pork. couldn't find nice beef cut at stop & shop and i was too lazy to drive to the carniceria.

    i know there's no way a dish made with bone marrow can even be remotely considered healthy, but i try 😛 i let the soup cool and skim the fat from the top.

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  3. Betis Boy says:

    by doing that you just rendered the whole point of putting bone marrow useless. 😛

    Like

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