Red Sinigang? It intrigued me as soon as I saw it on Kitchen Cow’s blog. Red Sinigang is basically the classic Pinoy dish made thicker and richer with tomato sauce. I’m a huge Sinigang fan so decided to give it a try.
Red Sinigang: Something you’d like to try?
How to make Red Sinigang
You can view the original recipe on the Del Monte site (http://www.delmonte.ph/kitchenomics/recipe/del-monte-red-sinigang). At home we altered the recipe a bit. Here’s our version:
½ kg Pork Ribs
1 pc Onion (sliced)
½ tbsp Patis (fish sauce)
2½ cups Water
Lots of Okra (I love okra!)
1/2 bunch Kangkong Leaves
1/2 bunch Sitaw
50 grams Radish (sliced)
1 tbsp Sinigang Mix Powder
1 pouch (250 grams) Del Monte Original Style Tomato Sauce
How to cook it:
Combine water, onion, pork, patis and DEL MONTE Original Style Tomato Sauce. Cover and simmer for 30 minutes or until pork is tender. Add radish. Simmer till radish is almost cooked. Add okra, sitaw, kang kangkong, Sinigang Mix powder. Simmer. Makes 5 servings.
What I’d change:
The original recipe called for only 1 tbsp of Sinigang Mix Powder so we kept it at that. The dish resulted in an overall lack of sourness and some saltiness that I missed from the classic Sinigang. No worries though as I remedied it with a sprinkle of patis in my individual bowl. Next time though maybe we’ll increase the amount of Sinigang Mix Powder from 1 Tbsp to 2 or more. We’ll taste as we go along.
Red Sinigang is a pretty refreshing twist to the classic sour broth. What I liked about it is how the soup had more body, which definitely made for a more “malinamnam” soup. It would be perfect on a rainy day.
Is Red Sinigang something you’d like to try? 😉