I have been staring at an empty screen for an hour now. Writer's block? You bet and I blame it on a full stomach. I cannot begin to tell you how much I enjoyed eating
sinigang 2 ways.
Ok so let's tackle the first way, which I made the traditional way of cooking sinigang. Sinigang is a sour soup. Traditionally, pork, fish or shrimp are the main ingredients for the soup with tamarind or guava usually added as the souring agents. So here's my traditional dish:
This soup dish always hits the spot. My kids look forward to coming home because on their first day back this is what greets them.
But then this is a Kulinarya challenge. So I went further: I made Sinigang Fried Rice. This is my take on a similar dish that my sister raved about on her recent visit to the Philippines.
I literally fried every component of the dish and made it into a fried rice. The pork, which was cooked with the sour broth, was fried and had the salty, tangy taste. It is crispy on the outside and soft on the inside. For the vegetables, I soaked them into tempura batter and also threw them on the fryer. I then sprinkled some fresh tomatoes and onions on top of the "fried rice". Added the tamarind broth to complete the sinigang fried rice! Now I'm in a food coma... LOL!
I hope you are having a great weekend... and oh, please visit the other
Kulinarya members' recipes. You will be amazed on how many ways Sinigang could be made. Enjoy.
