E-MAIL THIS LINK
To: 

More Rantburg Ramadan
Sabaw ng Sinigang

Philippine Sour Soup

Note: If you like Chinese hot and sour soup, you will love this recipe.

Preparation time: 40 Minutes

Serves: 4-6 People

Ingredients:

2 Lbs. Boneless Pork (well streaked Boston butt, cushion or unsmoked picnic)

2 Medium Salad Tomatoes (cut into wedges)

1-2 Cups Peeled and Cubed Daikon (also called Japanese or white radish)

1 Bunch Kang Kong (also called Chinese Water Spinach)

œ-1 Pound Medium Prawns (12-16 Count with heads on or off)

œ Head Cannonball Cabbage (green)

1-2 Quarts Cold Water

1 Packet of Mama Sita’s Sinigang Mix (or Knorr Sinigang Mix)

(Available in Asian food stores.)

3-6 Cups of cooked long grain white rice

Optional:

œ-1 Cup Chopped Chinese Long Beans (also called sitao or green noodle beans)

Œ-œ Cup Okra (use the very smallest pods)

1 Pound Firm White Fleshed Fish (tilapia or cod)

Preparation:

Wash your rice well prior to cooking. Cut the cabbage into 1/2" cubes or larger. Steam or boil the cabbage until half to three-quarters cooked. This also applies to the Chinese long beans if they are being used. Parboiling the cabbage separately helps to prevent it from overpowering this stew’s more delicate flavors. Fill a large non-reactive (enamel or stainless steel) stewpot with 1-2 quarts of water and place over medium heat. Cut the pork into 1/2" cubes and add to the water. Leave lots of fat on the pork to give the stew extra body. Simmer the meat until tender. Remove the half-cooked cabbage and rinse under cold water to stop the cooking process. About this time, begin cooking the rice.

Once the pork is tender start adding the other ingredients. Add the cubed daikon first as it takes the longest to cook. Then stir in the chopped kang kong (or substitute baby bok choy). Cut the tomatoes into wedges and add them to the stew. Add the parboiled green cabbage and the long beans if they are being used. If you are including the fish, cut it into chunks and add it now. If desired, peel and devein the prawns or just wash them and add them whole to the stew. If you are including the okra, wash it and add it to the pot.

Stir in the soup mix and reduce the heat to low for another five minutes. Taste for sourness and adjust with extra liquid as needed (the packet calls for about ten cups or two liters of water). Be sure not to overcook the soup as the seafood will suffer. I like this stuff so sour that it curls your toes, but that's just me. Serve with the cooked rice. You may put the soup over the rice or serve the rice on the side to be eaten with alternate spoonfuls of the soup. It is a matter of taste. Personally, I find it much better to serve the two separately. It is important to have the mild flavor of the rice so it offsets the strong taste of the soup.

Notes: This soup does not store well over long periods. The souring agents will safely preserve this dish for a week or two, but the salt content tends to turn the ingredients mushy. For individuals or small parties, cut the recipe by half or one third and add the soup mix slowly to achieve the desired taste. Once you have had the dish properly made, you will begin to crave it every few weeks or so. There are always one or two packets of the mix around my house. I prefer the Mama Sita brand over Knorr due to it having less MSG.

This soup can also be made with only the pork and green cabbage. Although rather simple, it is still very satisfying and quite a bit easier to prepare. Use any or all of the ingredients as it suits your purpose. This is a classic Philippine dish.
Posted by: Zenster 2006-09-28
http://www.rantburg.com/poparticle.php?ID=167108