SINIGANG - Philipino SOUR BROTH

[Guest guest]

@@@@@

SINIGANG - Philippino SOUR BROTH

1 clove garlic, minced

1 tablespoon ginger, minced

2 tablespoons olive oil

16 ounces firm tofu (can substitute Quorn or another meat-free chicken-

style product)

1 medium onion, sliced thin

2 medium red tomatoes, sliced

5 cups water

1 and 1/2 teaspoons salt

1/4 teaspoon ground black pepper

6 pieces tamarind or 1/2 cup lemon juice

1 pound daikon, peeled and cut into 1-inch cubes

1/2 pound mustard greens or spinach

3 green onions, cut into 1-inch lengths

 

 

 

 

 

1) Sauté the garlic and ginger in hot oil in a large pot. Add the tofu

and brown it on all sides. Add the onion and tomatoes and cook for 5

minutes.

 

2) Add the water, salt, pepper, and tamarind or lemon juice. Cover and

bring to a boil. Reduce the heat and simmer for 30 minutes.

 

3) Remove the tamarind pieces and mash with some broth to extract the

juice. Strain and add the juice to the simmering pot.

 

4) Add the daikon and cook for 5 minutes, until it is tender. Add the

mustard greens and green onions. Cover and remove from heat. Let stand

until greens are wilted.

 

5) Eat straight from the pot or allow the flavors to combine for a few

days in the refrigerator.

 

 

Serves 6

 

Source: Asian Vegetarian Cooking Caryn Neumann

Formatted by Chupa Babi in MC:

 

Sinigang is a sour broth that can be called the Philippine national

dish. It is found almost nationwide under various names. In Cebu, it

is " tinowa " . In Bicol, it is " cocido " . Sinigang is so popular because

it is so flexible. The ingredients vary. It can be made with any

protein, any vegetable (radish, eggplant, mustard greens) and any

souring agent (tomatoes, green mangoes, green pineapples, green

guavas). More recipes for Sinigang can be found in The Food of the

Philippines: Authentic Recipes from the Pearl of the Orient.

-----