Overseas Pinoy Cooking

Pork Sinigang sa Kamias with Gabi or Taro Root I used kamias or kalamyas for the souring ingredient. The use of gabi adds another level of richness to the usual sinigang clear broth. In addition the gabi or taro roots make the sour broth of the sinigang creamier or mas malapot and make the broth more opaque. Ingredients: 1/2 kilo pork, any cut with bones and skin 1 medium size gabi, taro root, cut into cubes 1 bowl kamias cut crosswise in half 2-3 medium size onion, quartered 2-3 medium size tomato, quartered 1 small bundle sitaw cut into 2″ length 1 small bundle kangkong separate stems from  leaves and tops 1 small bundle okra cut crosswise in half 1 small radish cut crosswise diagonally 2 small size eggplants cut crosswise diagonally 2-3 siling haba 1/3 cup fish sauce, optional, use salt instead sampaloc sinigang mix salt

Pork Tail Sinigang sa Sampalok . This is my second post of Pork Tail Sinigang, the first post was way back when OPC was starting. That Sinigang na Baboy (Buntot) was one of the first post the we shared. Today our Pork Tail Sinigang sa Sampalok as the name suggest is cooked soured with real sampalok fruits . At this time, I would try not write a long write up about our Pork Tail Sinigang sa Sampalok dish for today. There are a lot of thing already written about sinigang , just click the link list below should you are interested or want to check our old sinigang dishes in the archives. Sinigang na Baboy (Buntot) Pork Ribs Sinigang with Upo Sinigang na Lechon Sinampalukang Manok Sinigang na Manok with Banana Blossom Sinigang na Bulalo Sinigang na Corned Beef Sinigang na Kamto Sinigang na Baka (Spareribs) Here is the recipe of my Pork Tail Sinigang sa Sampalok . Ingredients: 1 kilo pork tail, kut into serving pieces 2 bundle kangk...

Pork Ribs Sinigang with Upo . Tired of the usual sinigang vegetables on you Pork Sinigang try jazzing up with other vegetables that are in your vegetable basket , I had upo or bottle gourd that was sitting for some time now it the fridge. Why not use it on my sinigang ? Have anyone ever tried it? Today I want to share my Pork Ribs Sinigang with Upo , the dish was indeed went very good. Now I just wonder will upo go well also on seafood sinigang ? Oh well that is reserved for another post. Here is the recipe of my Pork Ribs Sinigang with Upo . Ingredients: 1 kilo, pork ribs, cut to serving pieces 1 small size upo, skinned, cut into wegdes 1 small bundle, kangkong trimmed, separate the leaves and stalk 2 medium size tomato, quartered 1 medium size onion, quartered 3-4 pcs. green long chili 2-3 tbsp. tamarind sinigang mix salt Cooking procedure: Place the pork ribs in a large pot and add water to about 2 inches above the meat...

Sinigang na Lechon . Pork lechon is a Pinoy style pit roasted pig usually served in major community or family celebrations. I will not talk about the lechon on this post that is reserved for another time, instead I will be sharing an alternative lechon leftover dish . Of course every Pinoy who loves lechon knows that lechon leftovers are cooked as Lechon Paksiw . But today I would like to share a more enjoyable leftover lechon soup dish that I am sure most Pinoy would agree with me, Sinigang na Pork Lechon Lechon leftovers parts , are the ribs, bones, feet, knuckles and the head. As enumerated these parts are generally the bones where most of the flavors are located, therefore it is more logical to extract all those flavors and what would be a better way than boiling and simmering the leftover lechon bones to make a delicious sourly broth dish, Sinigang na Pork Lechon . Cooking is basically similar with your cooking method of any meat sinigang , here is the rec...

Red Pork Sinigang . The addition of tomato sauce to the Pinoy popular soup dish sinigang , has made a lot of Pinoy households trying the sinigang twist for some time. The tomato sauce can of course be used as ingredient to sinigang, traditionally fresh tomatoes are used in most sinigang recipes . In fact there are some Pinoy that uses a lot of tomatoes to their sinigang . For my version of Red Pork Sinigang I chosen not to use the tomato sauce , instead I used the instant tomato soup that come in cup size sachet and are usually sold in 3 to 4 sachet in a box in most supermarkets. I thought using the tomato soup instead of tomato sauce , would result a creamier broth similar to a sinigang with gabi and the tomato soup flavour infused to the sinigang broth added another dimension. Cooking is fairly straight forward, it is basically similar to any one’s sinigang recipe except the addition of the tomato soup ingredients, however please reduce your souring in...

Sinigang na Baboy , cooking meat sinigang is basically the same what ever kind of meat used. There are no specific kind of vegetables or quantities required as long as it is suitable for sinigang. For paasim the most used of course is tamarind as mentioned on my previous sinigang post. Well you wouldn’t even worry how to prepare it they can be bought in powder form in convenient sachet at your favorite Pilipino store. Ingredients: 1 k. pork buntot 2 medium size onion, quartered 2 medium size tomato, quartered 4 gabi (taro root), cubed 1 bundle sitaw, cut into 2″ length 1 bundle sigarillas, split and cut into 2″ length 1 bundle kangkong leaves 1 bundle okra, cut crosswise 2 tbsp sampaloc sinigang mix 4 siling haba salt Cooking procedure: Cut pork buntot into serving pieces, wash thoroughly. Put in a large pot, cover with enough water, bring to a boil, and simmer for 1 to 1 1/2 hours or until pork buntot are tender. Take out all scum that rises to the surface. Add ...