Recipe #44: RED SINIGANG with Del Monte Tomato Sauce

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.

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Recipe #40: MINATAMIS NA SAGING (Kusilbang Saging)

 

On today’s recipe, we have Minatamis na Saging or Kusilbang Saging. If the word kusilba is alien to you, it’s the Tagalog word for preserves, as in fruit preserves, such as jams and marmalades.

Minatamis na Saging is mouth-watering and very easy to prepare. You will need this recipe to make Saging con Yelo. This is also one of the ingredients of our favorite Halo-halo. Personally, I like Minatamis na Saging served as it is.

Pro Tip: Make sure the saba bananas are super ripe, which means that most of the skin has already blackened. This is the best way to use saba bananas because they easily absorb the sweetness of sugar and the final product has a soft, yummy texture.

So, to make this sweet, simple, and short, check out the recipe below for Minatamis na Saging.

Minatamis na Saging / Kusilbang Saging

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Recipe #39: ICE CANDY

The scorching summer heat in the Philippines is something that you either love or hate. You love it because a fine weather complements our picture-perfect beaches. You hate it because you don’t like the feeling of heat as you drip with sweat while commuting or walking along the streets of Metro Manila. The oppressively hot and humid weather in the past weeks has been getting worse — no thanks to climate change — and there are no signs of it alleviating anytime soon.

But, hey! We’re Pinoys! We can always find solutions in every problem. We are very adaptable to changes. Ika nga, if you can’t beat them, join them! And the summer heat, despite the temperature rising every year, is no exemption.

So, in order to cool us down, we have concocted different ice-cold sweets that are perfect in our tropical climate. One of which is the Ice Candy. Doesn’t it instantly remind you of your childhood? Don’t we all remember knocking on Aling Nena’s gate every afternoon to buy a stick of this amazing cold and refreshing treat? I’m sure you do!

Ice Candy comes in a variety of flavors, and I know everyone has his or her own personal choice. There’s red mung beans, mango, pinipig, chocolate,  and my favorite — avocado. In fact, even your preferred juice flavors can be turned into Ice Candy.

On this blog post, I am sharing my mother’s Avocado Ice Candy recipe which she made yesterday. Everyone in the family loves this flavor, and I’m pretty sure many of you would love it too. If you don’t like avocado, you can replace it with mango or any fruit that you like. Just make sure that your fruit of choice is in season. If you want to use red mung beans, click here to learn how to make the paste. Ice Candy is very easy and fun to make; you can actually involve the kids in making them. Not to mention, it’s easy on the budget.

Ready? Click below to grab the recipe:

Ice Candy

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