Pork Sinigang Recipe

It's always a pleasure eating Sinigang for me, so I decided to post its recipe.

Pork Sinigang Ingredients:

• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
• 1 liter of rice wash or water

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

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Sweet and Sour Fish Recipe

Sweet and Sour Fish Recipe Ingredients:

• 2lbs tilapia, cod, halibut or any other whitefish (cut into 1” chunks)
• 1 large green pepper (cut into 1” chunks)
• 1 large tomato (cut into 1” chunks)
• 1 large onion (cut into 1” chunks)
• 1 can pineapple chunks (with juice)
• Oil (for deep frying)

Breading-

• ¼ cup cornstarch
• 2 cups flour
• 6 tablespoons vegetable oil
• 4 teaspoons baking powder
• 1 teaspoon seasoning salt
• 1 pinch cayenne pepper
• 2 cups water
• Sweet and Sour Sauce-
• ½ cup vinegar
• 1/3 cup sugar
• ½ teaspoon salt
• ¼ cup orange juice
• ¼ cup pineapple juice
• ¼ cup ketchup
• 2 tablespoons cornstarch

Here's how to cook Sweet and Sour Fish Recipe

• Toss fish with cornstarch in a bowl and coat well. In another bowl whisk together flour, 6 tablespoons of oil, baking powder, seasoning salt, and cayenne pepper. A little at a time, add 2 cups of water whisking until the batter has become smooth. Pour batter over the coated fish pieces and stir to coat.
• In a deep frying fry fish pieces in batches for 4 minutes or until golden brown. Drain on paper towels and keep warm in the oven.
• In a wok heat a tiny bit of oil. Stir fry green pepper and onions for 3 minutes. Remove from pan and set aside.
• To make sweet and sour sauce – In the wok mix vinegar, sugar, salt, orange juice, pineapple juice and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 tablespoons of cornstarch in 1/8 cup of juice, pour into the sauce and stir until sauce has thickened. Add tomatoes and pineapple chunks to the sauce and heat.
• In a large serving dish mix fish pieces, sauce and green pepper and onions. Serve with white rice.

Source: http://blogchef.net/

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Deviled Eggs

I first saw and tasted deviled eggs in a party and since then I really wish I could make an ordinary egg taste that delicious too. So, I will try to make this delicious recipe over the weekend or should I say I really wish I could (~_^).

Deviled Eggs Recipe

• 4-6 eggs
• 1 tablespoon mayonnaise
• 1 dash hot pepper sauce
• ¼ teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon salt
• 1 tablespoon onion juice
• 4 stuffed olives, sliced

Instructions:

• Put eggs into a sauce pan and cover with cold water. Bring to a boil and cook for ten minutes.
  
• Remove from heat and discard hot water and allow cold water from tap to run over egg until cool.
  
• Remove shell and cut eggs in half.
  
• Remove yolks to a plate.
  
• Mash with a fork and then add mayonnaise, pepper sauce, pepper, butter, onion juice, salt.
  
• Mixture should be the consistency of a thick paste. Using a tube or spoon, stuff the egg whites with the egg yolk mixture.
  
• Chill for a couple of hours. Then serve garnished with olive slices or parsley.

Source: http://www.recipe.dominica-weekly.com

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