PORK SINIGANG

PORK SINIGANG WITH GABI 

Cook in a tamarind-based sour soup.

To make this meal thicker and tastier, my Lola Demet uses gabi (Taro). This meal brightens up my day. This is one of my favorite things to eat, especially when served hot.

 

Ingredients: (Good for 4 Persons)

1/2 kg pork (belly and ribs preferred) cut into cubes

2 onions, medium (cut into 4 pcs)

1 tomato, medium (cut into 4 pcs)

2 taro (Gabi) cubes, cut into small cubes

5 pcs. String beans (Sitaw) cut into 100mm

1 radish (labanos) of medium size, cut into rounds

1 eggplant, medium size (cut in rounds)

10 lady fingers (okra) cut in half diagonally if too long

2 kangkong (water spinach) bans with leaves cut into a 100mm stem

2 pcs. Green Chili,  (Silinghaba)

Tamarind (either unripe tamarind or a powdered tamarind mix made for Sinigang) depends on how sour you want it.

2 tsp. pepper corn

2 tbsp. Fish sauce

Season with salt to taste

Procedure

1. Bring a pot of water to a boil, then add the 1/2 kg. pork and a pinch of salt, cover, and cook for 20 minutes.

2. Add the onions and tomato, then the taro after 10 minutes.

3. Add the string beans, eggplant, and Lady Finger after another 10 minutes, as well as the fish sauce and salt.

4. Add the radish, kangkong, and green chili after 5 minutes.

5. After 2 minutes, add the tamarind and taste to see if it's to your liking.

Enjoy! (Note: don't forget to cook the rice; it's the perfect partner for this dish.)

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GUINATAAN

GUINATAAN (Dessert)

This dessert brings back many memories for me and my Lola Demet. We were discussing what to prepare for my eighth birthday a day before because our budget was insufficient. It's also fortunate that my Lola Demet remembered this recipe. It's reasonably priced, and I was pleased because I enjoy the way she prepared it.

And every time I cook or see something like this, I think of her; she was a sweet and caring person, a caring and loving wife, and Lola.

Guinataan (pronounced gee-NAH-ta-an) is a Filipino term that refers to food prepared with gata (coconut milk).

Ingredients: (Good for 10 Persons)

2 cups sticky or glutinous rice

1 cup sago (tapioca); I prefer a variety of colors in the sago.

3 1/2 cups coconut milk

3 coconuts' flesh (cut into small squares)

3/4 kg to 1 kg of white sugar

4 pcs. Taro (Gabi), cut into small cubes

2 medium sweet potatoes, peeled and cut into small cubes

1/4 kg of ripe jackfruit (optional)

Procedure

1. Bring 5 cups of water to a boil in a large pot, and then add the washed glutinous rice.

2. Add 5 cups of water after 10 minutes and bring to a boil before adding the washed sago. Stir it occasionally to avoid sticking and forming sticky balls, as well as for settling to the bottom of the pot.

3. Add the sweet potato and Gabi cubes after 5 minutes. Don't forget to stir as well.

4. Check if all of the ingredients are soft and cooked after 15 minutes, then add the sugar, jackfruit, and coconut flesh.

5. After five minutes, add the coconut milk and stir until it is thoroughly combined.

Have fun with your dessert! (It's delicious both hot and cold.)

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