Chris, my husband, decided to cook some Pork Sinigang for lunch. He’s really good at cooking it. Ehem! *clears throat* It’s my recipe of course! *wink*
Pork Sinigang, also known as Pork Tamarind Soup, is a Filipino dish. It’s usually compared with Thai dish, Tom Yum / Hot & Sour soup. The Pork Sinigang is a sour soup but definitely not spicy. It’s good to eat with lots of rice, by letting the rice soaked with the sinigang soup. The Sinigang is also good cooked with shrimp instead of pork. There is also fish sinigang, which they normally use bangus (Milk Fish). Mmmm… My mouth is salivating just thinking about it. Going to go ahead and finish eating my bowl of sinigang. *burp*
Pork Sinigang 04/01/18
I have been sick for a few days this past week. These are just some of my go to nourishments when I’m sick. Rehydrating myself with some gatorade and taking some egg flower soup with crab and corn. This Knorr egg flower soup / egg drop soup is very tasty. I usually go for the Crab & Corn flavor. It’s pretty easy to make – just add one egg! I also cooked some Chicken Tinola (Filipino Chicken Soup). Chicken Tinola is one of my main “go-to” when I’m sick. I usually cook it with a lot of ginger too. So it’s good for the throat. I’ll take photos of Chicken Tinola the next time I make it.
Photos – Ainee Photography 03/27/18
Hubby was craving for some good spaghetti, Filipino style. So I cooked some of our family’s version of spaghetti.
You’ve probably heard of the Filipino Version of Spaghetti. Most common things people will probably say are, “It’s sweet” “It has hotdogs!” “They are oddly delicious!”
Although some put banana ketchup on their spaghetti sauce, for our version we don’t. But you can always add the banana ketchup as a toppings, if you are really craving for that flavor.
Spaghetti with Hotdogs 03.23.2018
Pinakbet or pakbet is a Filipino dish made with several dishes sauteed together for a very nice savory meal.
This version of this pinakbet or pakbet only has the following ingredients: pumpkin, string beans, bitter melon, vegetable oil, garlic oil, chicken bullion, soy sauce, salt and pepper.
Normally this dish would have shrimp paste or meat. It should also have some eggplant and okra. But I made some renditions today because these were the only ingredients I had in the fridge. Although, I did have some shrimp paste, but my husband is not very fond of it. So I had to make do without it for now. I will post a recipe of this dish soon. For now, I hope you find these photos delectable.
Growing up my parents didn’t force us to eat broccoli. Instead, they forced my brothers and I to eat ampalaya (Tagalog word for bitter melon). Compared to bitter melon, eating a broccoli would be like eating chocolates. My brothers and I really hated it growing up. But surprisingly when you grow up, you tend to crave for things that you’ve eaten when you were a kid.
I have only made this once before. I don’t remember if my husband ate it. This time, he actually tried it and finished a whole serving himself. I was so happy that he finished it!
I think what helped in making it less bitter is because we squeezed it with water and salt before cooking it. It tasted really delicious. We finished it all before the rice was even cooked.
Want to try out cooking this bitter melon recipe?
Here’s our version of Bitter Melon Scrambled Omelette
Bitter Melon / Ampalaya (0.5 lbs or 2 regular pieces)
Tomato (2 one inch diameter tomatoes)
Garlic (1 clove) – or – (substitute: a teaspoon of garlic oil)
Chicken Bullion (optional)
- Cut bitter melon in half – like when you’re chopping a log – have stand upright or laying – whichever way that will help you slice it in half
- Remove the seeds using spoon scraping all of of the seed and dry spongy type texture
- Once seeds have been removed you can now start half moon cut the bitter melon. When cutting you need to cut it really thin. But not too thin that it would look like it was shaved cheese. I would say about no thicker than 0.25 centimeters
After chopping / cutting, the bitter melon should be shaped like a rainbow (not kidding!)
- Place chopped bitter melon in a bowl – a salad bowl would work nicely for this
Add 2 cups of water and 2 tablespoons of iodized salt
Using your hands mix the bitter melon with water and salt while trying to squeeze the bitter melon. Doing this, will help in decreasing the bitter taste of the vegetable. I would say to try to do this until the vegetable look a bit thinner than when you originally cut it. Then, drain water.
- Heat up the pan with vegetable oil and stir fry the chopped garlic
Then the bitter melon about 5 minutes or until it changes color and starts to get limp – keep the pan in high heat
- Add the tomato (rough chopped)
- (OPTIONAL) Add chicken bullion (half a cube or a teaspoon) with 1/4 cup of water and stir, still in high heat, let water evaporate
- Beat eggs in separate bowl and add in the pan, scramble the eggs until cooked
- Add salt and pepper to taste and ready to serve on a plate
This dish is usually eaten as a side with the rice.
Next time, I’ll try to take pictures of the prep work.
Let me know how yours tasted like.
Bitter Melon Scrambled Omelette – 03.17.18