Do you remember when was the last time you cooked sinigang using real tamarind? Maybe you always cook it the traditional way; good for you. Hindi katulad ko, waahhh! For more than a decade away from the Philippines and with limited supply of sinigang mix, I developed a special bond with my favorite souring agent – THE lemon.
So, 15 years? 18? I’m not sure. Yeah, I never counted on finding tamarind here in NZ! How I thanked the heavens above when I saw packs of frozen tamarind in an Asian dairy. Woo hoo! Now we have our regular dose of sinampalukang manok at sabaw ng tunay na sinigang…
Call it instinct. Whatever. After all those years, I felt the texture of the real deal against my fingers and just like that. I cook it the way I knew it by heart. My all-time favorite comfort food.
Rindless pork belly, cut into chunks
2 to 3 pieces of sampaloc, washed
Patis or fish sauce
Add pork and few pieces of tamarind to a pot of boiling water. (Scoop out scum when it floats.) Simmer for about 10 minutes or until the pods are tender. Scoop them out and mash through a sieve over the same pot of boiling water; sampaloc juice blending with the broth. Discard all solids. Throw in onions and tomatoes and season with patis. Simmer until pork is tender. Add in your choice of vegetables and simmer until cooked. Add in kangkong and bring to boil. Turn off the heat and cover with a lid for another minute. Serve with plain rice and your favorite sawsawan. YUM!
(Meron lang po akong munting project, kung meron po kayong kaunting sandali, maari po sanang sumagot sa munting survey tungkol sa pagkaing pinoy. Paki-klik po dito o ang image na sumusunod.)