For tomorrow, I’m trying my hand at this singang recipe that @Janey showed me last week.
Since I’m free in the morning, I can go to the Asian mart to get the ingredients. My grocery list:
Knorr tamarind mix. (Look for the 40g packet)
radish
long beans
okra
And shrimps with head and skin on
I already have tomatoes and onions.
@Janey, is it okay to add any (or all) of these vegetables I have in the fridge or will they alter the taste drastically? I’ve spinach, bokchoy, broccoli, green bell pepper, carrots, and snap peas. I also have a block of firm tofu.
I hope it’ll taste and look good as this one!
source: filipino foods and recipes
@Welmaris, are your fingers okay now? Were the stitches removed? Be careful now.
What’s cooking in your kitchens?
Oooh sinigang! That’s our menu for tomorrow’s lunch at home, too. But ours will be pork sinigang.
Adding all those vegetables (and more) is recommended. Taste won’t be too altered if you miss one, though. But for sinigang I love adding lots of tomatoes. 🙂 Will enrich the color of the broth as well. Hope you’ll love your sinigang, @pm3!
Oh just this weekend i tried one with bokchoy in place of the usual kangkong, and it tastes good, too!
Omg I just realized it’s a Friday and we’re planning to cook pork.🤦♀️ And the title is Meatless Friday. I’ll see myself out now….
@Jinyangie, anyone who is abstaining will be happy to know that pork is a good substitute on other days. It looks like a delicious dish.
We’re having Pad Thai with firm tofu instead of any meat. It was a favourite of my husband’s when he was vegetarian and when we lived near Thai restaurant. I shall have to buy right sort of veg and tofu, but the set I bought has noodles, a bag of the right fresh spices and instructions.
Yay! Excited for your sinigang dish @PM3!
@Jinyangie already answered your question on veggies to add and I agree on adding more tomatoes. I find that spinach has some after taste and I have not tried broccoli. Our favorite is bokchoy, very accessible even in regular US groceries.
And yes, pork can be a a substitute for the prawns/shrimp on meat days. We also like salmon belly or just plain salmon fillets. Hope you’ll like it!!!
Yummy Sinigang Prawns. Enjoy!
There’s a lot of variations on mapo tofu but I like this one because it’s not hot. 😃
https://youtu.be/Kc_KolTukdg
Oooh! Love sinigang! We’re having sinigang too, but with salmon fish head instead and less vegetables (only radish and tomatoes)! 😅 Happy cooking and hope you enjoy sinigang 😊
Huh? You eat sinigang too, @PingPongPang? What’s this? Is there a Filipino mafia on this blog? 🤣🤣 Too funny!
Oh! ☺️ Maybe I’m the Godmother! 😂
@Jinyangie, 😂😂 That’s alright. Sometimes I forget that it’s meatless Friday. Last Friday, I almost snacked on wings and celery while waiting for the pasta to cook. 😂 🤦♀️
Haha. More like FAIRY godmother. I don’t think you have it in you to kill anybody, @agdr03.
Awww ☺️ Kumawo 🙇🏻♀️
Tomorrow I will get Arepas with “Perico” [“Parrot” – take a pan and fry cubed onions in oil (preferably olive oil) then add cubed tomatoes until fragant an add raw scrambled eggs with salt up to taste].
Well, to be honest I will get my arepas with bologna, tomato and mayonnaise but was tempted to share a recipe 😀 .
LOL! Sinigang brings out the Filipino BODs! And fairy godmother, too! It’s such a comfort food, I can actually eat it every other day with adobo as alternate. 😉
@Janey, I just looked up adobo and I will try it next week. It looks absolutely scrumptious. The recipes I saw used bay leaves and I have a surplus of fresh bay.
Adding more to the sinigang love haha, it can also be cooked with milkfish! Though I personally prefer salmon 🙂
Hope everyone’s having a great Friday!
🤣 I’ve tried that milkfish. It was so complicated to eat because it had lots of bones! Right?
That’s why salmon is easier. Less tiny bones to choke on.
I can do it with salmon but 🙅🏼♀️ no to any fish heads floating in the broth please!
It’s funny you should mention the fish heads, @packmule3. When my girls were little we used to buy whole trout. They were fascinated with the heads. Now they are completely put off by fish heads. Pity.
There’s a funny Cornish dish called Stargazy Pie. I’ve never been to anywhere that serves it yet. I’d give it a try on a cold night.
Thanks @Fern for the video and the trivia on fish head pie! I would eat this. 😂
Filipinoes in the house!! yo!
Wow, i’m surprised @PM3 making some sinigang tonight. 🙌🏽 enjoy! post some pics here k.
@fERN never heard of that fish pie before. like the name tho – Stargazy haha. funny! i do like fish heads… and suck them fish eyes, too. 👀 shocking! i eat snails too. yap. sorry. not sorry. 😁
well tonight, I’m going for Jajangmyeon YO! I just finished “wok of Love” with Jun-ho haha. and i haven’t had these in awhile. i’m craving haha.
Happy FriYay BOD’s
@HK_Lady, your Jajangmyeon sounds delicious. Enjoy!
I like snails, cooked French-style with buttery, garlicky parsley and breadcrumbs. Do you like land snails or sea snails types, like winkles?
I steamed snow craw legs with lots of lemon and bay leaves and then dipped in butter. So very messy and delicious.
Filipinos represent! 🙋🏻♀️ahhh yes, it can be good with milkfish too…I particularly like it with the milkfish belly! I normally buy the boneless ones so less hassle when eating.😅
@birdie007 now you make me crave buttery snow crabs! Sounds so yummmmy!
@Fern, I missed to comment on adobo! We mix checked and pork for the meat. And we
Also have hard boiled eggs which we smother with the adobo sauce. Eat with lots of rice 🍚🍚! Let me Know how it goes. Also, when we have adobo leftovers, I mince the meat and stir-fry (no other ingredients) until until it dries up and become crispy and tada… we have adobo flakes!
@birdie007, now you are just showing off! It’s breakfast here and I’m drooling at the thought.
@Janey, I’m going to try adobo during the week as we had chicken recently. It would be great to try something new. I will go to the Asian store to find any ingredients I don’t have already.
It was my first time doing them myself at home on a stovetop steamer. They cooked super fast and very little prep. I didn’t even bother with side dishes. If it makes you feel any better I was actually “settling” with the snow crab—what I’m really craving is STONE crab.
I miss living in Seattle where there was very fresh Dungeness crab available to boil and eat over a newspaper-covered kitchen table with friends and family.
@fern never heard they’re called “winkles” before. we like to harvest them from rivers. not land. they have the lip or operculum? i haven’t eaten these “suso” in so long. i miss it. i like how they cook them in ginataan/coconut milk *creamy not the juice. escargot is ok. fancy. i like the dish i can eat with rice haha.