Wednesday, January 25, 2012
Filipino Pork Sinigang Soup (Tamarind or Sour Soup)
Small potatoes, peeled and diced into one inch cubes
Tara Root (purchased at an Asian market) peel them just like potatoes
and cut them also in 1 inch cubes
put the potatoes and taro root cubes in a pot of 6 cups of water and cook on medium heat for about 15 minutes until you can
poke a fork in them. It is important to cook the potatoes first before you cook the other veggies because the acid from the tomatoes and the tamarind mix prevent the potatoes from cooking through if you add them straight away.
I love to add about 1 cup of chopped zucchini
3 small tomatoes cut up
1 medium onion, diced small
4-6 garlic cloves, minced
1.5 1b of pork ribs preferably with bones
2 packages of Mama Sitas Sinigang Mix (can be purchased at Asian Market)
a note about this mix: if you are MSG sensitive double check the ingredients on
these packets they might have it in them. You can find real tamarind in Asian markets
and I have seen them at Winco Foods stores. You just remove their hard outer shells and the soak the tamarind pulp, seeds and all, in a cup of warm water. Mash with a fork to remove most of the tamarind from the seeds. Take out the seeds and membranes and reserve the liquid to add to potatoes after they are cooked. You will need to add a little lemon juice to this liquid too.
3-4 heads of baby bok choy
After the potatoes are almost cooked through add the remaining veggies and the seasoning mix packets and cook for 15 minutes more. Once the veggies are cooked to your desired consistency the soup is ready to be served. Serve over a bowl of white rice. Enjoy!