It would be my genuine pleasure! The specifics differ from family to family, but here's what we do:
Ingredients: - Roughly 2 pounds of short rib, sliced into chunks about 2 inches wide. (you can also use pork and other things but you have to google how to handle these because I am not a jack of all trades in the long-term meat boiling department) - One large onion - 3 or 4 roma tomatoes - One long eggplant - Some mystery amount of green beans or long beans - Some mystery amount of okra (about the same amount as the beans-- like 12 oz maybe? whatever your heart desires) - One package of spinach (I do not know how to describe the size of the package. go with your heart) - Fish sauce - 1 or 2 packets of Mama Sita's Sinigang Sa Sampalok Tamarind Seasoning Mix -OR- Knorr Tamarind Soup Mix (Sinigang sa Sampalok Mix) -- actually just anything that says "sinigang sa sampalok" and is about this size would be fine
PROCEDURE: 1) Get a big pot! A very big pot. I cannot tell you what the size of the pot is, it's just gotta be big. Fill that pot with maybe, like, 2 quarts of water of something. I don't know, it's simultaneously not a lot of water and a lot of water. Whatever you do the first time, it will let you know what to change for the next time (wisdom). Anyway, boil this water! Put the meat inside. Turn it to a simmer and then keep that meat in there for around two hours. 2) You can dice the onion and tomatoes now. They should be chunky pieces, because they're going to shrink in the soup. You can plop them in there right after the meat if you want. You can also add bouillon cubes if that's your desire, but it's not a necessity or anything. 3) Prepare the eggplants, green/long beans, and okra! Cut the eggplants into circular slices about half an inch thick, cut the green/long beans into some standardized size that you will enjoy putting into your mouth, and chop the tops off of the okra. Set these aside.
This is the part where you wait for the meat to be tender. It will take a while. You can play a game or something in the interim.
4) The meat is presumably tender! Add the green/long beans and the okra. Wait for those to be about cooked to your liking, and then add the eggplant. Wait for that to be pretty cooked as well, and then add the spinach. This is pretty much just the "put the veggies in so they're all cooked at the same time" game, and once you know that, you can add whatever vegetables you desire and play god with your stew. Your mistakes will be your own but you could feasibly stumble across something magical. 5) Add the one or two sinigang sa sampalok mix packets. You could also do this the hard way and use actual tamarind, but this is my recipe, so you're getting the abridged version. Grab the fish sauce and flavor to taste! Whatever amount you feel in your heart is right is probably right. It is easy to go overboard with the fish sauce while the soup is really hot, so you can wait for it to cool down a bit so you can taste it easier.
And that's your sinigang! Now, you've probably guessed that there is a lot of stuff you can customize here. From different meats (even no meats) to different veggies and... well, just different meats and veggies, because that's about all this is, you're pretty much the master of your own soup fate. You can refrigerate this and reheat as you wish! We typically put some rice into the bowl to eat it, but you can do whatever you desire.
I'm pretty sure I got everything down there, so... Enjoy! ^^
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timeasmymeasure
no subject
Date: 2022-02-15 04:12 am (UTC)Ingredients:
- Roughly 2 pounds of short rib, sliced into chunks about 2 inches wide. (you can also use pork and other things but you have to google how to handle these because I am not a jack of all trades in the long-term meat boiling department)
- One large onion
- 3 or 4 roma tomatoes
- One long eggplant
- Some mystery amount of green beans or long beans
- Some mystery amount of okra (about the same amount as the beans-- like 12 oz maybe? whatever your heart desires)
- One package of spinach (I do not know how to describe the size of the package. go with your heart)
- Fish sauce
- 1 or 2 packets of Mama Sita's Sinigang Sa Sampalok Tamarind Seasoning Mix -OR- Knorr Tamarind Soup Mix (Sinigang sa Sampalok Mix) -- actually just anything that says "sinigang sa sampalok" and is about this size would be fine
PROCEDURE:
1) Get a big pot! A very big pot. I cannot tell you what the size of the pot is, it's just gotta be big. Fill that pot with maybe, like, 2 quarts of water of something. I don't know, it's simultaneously not a lot of water and a lot of water. Whatever you do the first time, it will let you know what to change for the next time (wisdom).
Anyway, boil this water! Put the meat inside. Turn it to a simmer and then keep that meat in there for around two hours.
2) You can dice the onion and tomatoes now. They should be chunky pieces, because they're going to shrink in the soup. You can plop them in there right after the meat if you want. You can also add bouillon cubes if that's your desire, but it's not a necessity or anything.
3) Prepare the eggplants, green/long beans, and okra! Cut the eggplants into circular slices about half an inch thick, cut the green/long beans into some standardized size that you will enjoy putting into your mouth, and chop the tops off of the okra. Set these aside.
This is the part where you wait for the meat to be tender. It will take a while. You can play a game or something in the interim.
4) The meat is presumably tender! Add the green/long beans and the okra. Wait for those to be about cooked to your liking, and then add the eggplant. Wait for that to be pretty cooked as well, and then add the spinach. This is pretty much just the "put the veggies in so they're all cooked at the same time" game, and once you know that, you can add whatever vegetables you desire and play god with your stew. Your mistakes will be your own but you could feasibly stumble across something magical.
5) Add the one or two sinigang sa sampalok mix packets. You could also do this the hard way and use actual tamarind, but this is my recipe, so you're getting the abridged version. Grab the fish sauce and flavor to taste! Whatever amount you feel in your heart is right is probably right. It is easy to go overboard with the fish sauce while the soup is really hot, so you can wait for it to cool down a bit so you can taste it easier.
And that's your sinigang! Now, you've probably guessed that there is a lot of stuff you can customize here. From different meats (even no meats) to different veggies and... well, just different meats and veggies, because that's about all this is, you're pretty much the master of your own soup fate. You can refrigerate this and reheat as you wish! We typically put some rice into the bowl to eat it, but you can do whatever you desire.
I'm pretty sure I got everything down there, so... Enjoy! ^^