 | This is a version of the dish "Sinigang" and uses some meat but you can use almost all meat and fish. It is recommended that you use a fresh fish and not out from the refrigerator but it is just a mater of preference. |
My version of "Sinigang" viand is for every Kilo of meat or fish I use a rice washing. Rice washing can be made by first washing the rice then on the second time you collect the rice washing and it will be the base for your Sinigang's broth.
The reason for using the rice washing is that it impart a unique taste to the dish. Note that there is so-called a rice milk and it too can be used for this kind of recipe.
A better rice washing broth base is to mash the rice with your hands while mixing it with water to extract more of the
flavor from the rice. So for every kilo of meat I would use four cups of rice washing.
Parboiling
It is better to parboil the meat for a few minutes with some fish sauce and onions to impart more flavor and taste to the meat before the actual boiling the meat to tenderize it.
Then after a few minutes of parboiling the meat you can now proceed to add five to six cups of the rice washing. It is better to add the mild long chili peppers and the taro root in the process of boiling the meat.
The mild long chilis are important for the recipe because it gives a distinct flavor and that pleasant spiciness that really makes the viand so satisfying to eat especially the sour soup.
The vegetables doesn't cook at the same time so you would have to put the sliced eggplants first, if that is tender enough you can add the long string beans after. Then you can add the sliced radish in the mix.
What Souring Agent To Use For Sinigang?
| There are many souring agents that we could use for Sinigang. Any edible sour foods or fruits can be used or a combination of it like a raw watermelon and tomatoes for example or the young leaves of Tamarind tree is excellent too particularly if you use Chicken meat for your Sinigang dish. |  |
Then you can add the sliced tomatoes and some onions. The okra cooks fast so you can add it together with the river spinach a few minutes before serving it but not after you had added the souring agent which can come from Tamarind soup powder mix or boild and strained Tamarind fruits.
If you want to spare the trouble of using any fruit souring agents you can simply buy the Sinigang powder in sachets which also gives the same flavor like the Tamarind fruit gives.
Just before serving you can season it with fish sauce to make it more tasty depending in your preference. It should not be bland regarding its saltiness nor it is salty. It should also no be lacking in acidity otherwise it will not taste right.