Recipe #44: RED SINIGANG with Del Monte Tomato Sauce

May 27th, 2013 § 5 comments

Del Monte Kitchenomics

I don’t think I’ve ever posted a Sinigang recipe on my blog before. Don’t get me wrong — I love Sinigang, and my family loves it too. In fact, we love Sinigang so much we cook it almost every week: Sinigang na Baboy, Sinigang na Manok, Sinigang sa Miso, Sinigang na Hipon, Sinigang na Salmon, Sinigang na Bangus, and so on…

Sinigang has been a staple on our dining table, which is probably why I haven’t shared  its recipe. I eat it every week, so I never really found any interest to write about it. It’s like making an omelette or frying hot dogs.

So, you ask, what makes this particular recipe special? I’m adding Del Monte Tomato Sauce, that’s what! Yes, Sinigang with tomato sauce, hence the name Red Sinigang.

The mere idea of adding tomato sauce to Sinigang already raised my eyebrow. Won’t it taste weird? Won’t it just turn it into a Caldereta or Mechado of some sort? Is this even legal?

I must try to find out.

Red Sinigang

Albeit skeptical, I couldn’t wait to prepare this Red Sinigang recipe from Del Monte Kitchenomics. Sinigang itself is very easy to prepare — just dump everything into the pot. It has protein and vegetables — a hearty, well-balanced meal, perfect with steamed rice.

The classic Filipino recipe uses fresh, ripe tomatoes and tamarind (sampaloc) to create a sour soup base that we all crave for. For Red Sinigang, I replaced the tomatoes with Del Monte Tomato Sauce. I’m also using Sinigang mix to make things quicker and easier to prepare, although you can still use fresh tamarind if you prefer.

I also decided to use pork ribs because this is one of the bony sections that gives out a rich, meaty flavor, ideal in making soups and soup-based dishes. Just the same, you can use any pork parts that you like.


 

Red Sinigang with Del Monte Tomato Sauce

You will need:

  • 1 kilo pork ribs, chopped to serving sizes
  • 1 medium-sized onion, chopped
  • 1 bundle string beans (sitaw), cut into 2-inch strips
  • 10 pcs okra, heads removed, cut into 2-inch slices
  • 2 pcs medium-sized eggplant, cut into 2-inch slices
  • 5 pcs taro root (gabi), peeled and cubed
  • 1 pc radish (labanos), peeled and thinly sliced
  • 1 bundle kangkong, leaves detached, young stems cut into 2-inch slices
  • 5 pcs finger chilis (siling pangsigang)
  • 2 Tbsp fish sauce (patis)
  • 1 pack sinigang mix
  • 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
  • salt and pepper to taste
  • water for simmering

How to prepare:

  1. Place pork, onion, seasonings, and water in a large pot. Bring to a boil. Lower heat and simmer pork until tender.
  2. Add taro roots and sinigang mix. Simmer until the root crop is soft, but firm.
  3. Add all the vegetables (except the kangkong leaves) and Del Monte Original Style Tomato Sauce. Simmer for about 5 minutes. Taste and add more seasonings, if needed.
  4. Turn off the heat and add the kangkong leaves.
  5. Serve with steamed rice.

Red Sinigang

My verdict: it tastes just like a classic Sinigang, only it’s richer and more flavorful! I really love how the Del Monte Tomato Sauce binds the flavor of pork and the rest of the ingredients. It blends perfectly well with the sourness of the tamarind — just the way Sinigang is supposed to be. The tomato sauce is not overpowering, as I initially thought it would be. It’s very tasty with just the right amount of sourness. Not to mention, it shortens your preparation time because you don’t have to slice tomatoes anymore! Definitely a must-try at home. :-)

Do you want more recipes? Like Del Monte Kitchenomics at www.facebook.com/DelMonteKitchenomics. Follow them at www.twitter.com/Kitchenomics.


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