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 #43: BANANA TURON (Valencia)

Last Sunday, my father and I prepared the perfect merienda for the family — Banana Turon. Actually, it was my mother who asked us to cook Turon to be sold outside our house as an afternoon street snack alongside my sister’s Halo-halo. But I discovered some vanilla and ube ice creams in the freezer, so I think the family practically ate half of the Turons that we made.

Turon is a sweet roll of saba banana and jackfruit (langka) coated with caramelized sugar and enclosed in lumpia wrapper. In my native town Malabon, it is locally known as Valencia, and the Turon the we have always known has a munggo filling instead of banana. It is usually served as an afternoon snack, although some posh Filipino restaurants serve it as a dessert “a la mode” which sometimes comes with an unreasonable price tag.

Banana Turon Recipe

Most of the ingredients of Turon are actually inexpensive. Saba bananas are cheap and nutritious. You can buy jackfruit flesh in tingi (small portions). In fact, we sell one piece of Turon for only P15. However, preparation can be hard labor, especially if you’re not used to rolling and wrapping and keeping everything neat and tidy.

Before you start cooking, here’s a few notes in buying the fruit ingredients: make sure the saba bananas are ripe, possibly with black spots on the skin, soft to the touch, but not mushy; jackfruit flesh must be golden yellow and sweet smelling. Using unripe fruits may result to a gummy bite which is not very appetizing.

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Recipe #41: GINATAANG HALO-HALO (ALFAJOR)

Ginataang Halo-Halo is another favorite Filipino merienda or minandal which is usually served as a mid-morning or mid-afternoon snack. In my hometown, this delectable dish is popularly known as Alfajor. A warm bowl of this sweet delicacy can be enjoyed at a nearby carenderia, usually being served along side lugaw and other kakanin.

Root crops are the key ingredients of Ginataang Halo-Halo which easily fill your stomach and give you enough energy for a day’s work. Saba bananas and ripe jackfruit add an extra sweetness, and the sago and glutinous rice balls (bilo-bilo) provide a chewy texture.

Just an additional note, I personally find it challenging to prepare Ginataang Halo-Halo because I get allergic reaction while peeling taro roots (gabi). It gives me an itch that lasts for several days. Gabi is naturally toxic when raw, but its toxicity diminishes when cooked. What I do is I wear a plastic bag or hand gloves whenever I prepare the root crop. So, take extra precautionary measures as you might also experience the same discomfort.

Meanwhile, the glutinous rice (malagkit) dough is the same ingredient that we use in making Palitaw. Check out my Palitaw recipe to learn how to make the dough at home. When you shape it into small balls, it is locally known as bilo-bilo, which perhaps came from the Tagalog word bilog which means round in shape.

Just like many of Filipino dishes, Ginataang Halo-Halo can be prepared without one or two of the ingredients especially when they are not available in the place where you live. Check out Filipino stores in your area for canned varieties if you can’t find fresh produce.

Ginataang Halo-Halo

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