Sour Soup

Sinigang is a Philippine dish famous for the variety of ingredients one can use as well as for its taste. Sinigang is typically sour and is most often likened to Thailand's tom yam.

Sinigang often incorporates stewed fish, pork, chicken, shrimp, or beef. Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat's flavor.
Pork sinigang, the most common variety, is usually prepared with tamarind (which provides the sourness), tomato, leek, taro and onion. Other vegetables cooked in sinigang may include okra, spinach, radish, green pepper and string beans. The other popular varieties include bangus (Philippine freshwater milkfish) sinigang, as well as prawn sinigang.


Another variety is prepared with guava and is less sour than those with tamarind. Raw mango, calamansi and kamias can also be utilized. However, vinegar is not used for making sinigang sour. Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits.
Chicken sinigang is called sinampalukan (from sampalok, Filipino for tamarind). Sinampalukan is made with shredded tamarind leaves, ginger, onions, and tomatoes. Sinampalukan is sometimes prepared to be a little spicier than the other sinigang dishes.

may baka  ba na sinigang?

i love sinigang so much!

favorite ni nako...i like pork sinigang!!!!!

are you sure dats pork sinigang??

wow kalami sa sinigang oi..

                                                      Chicken Noodle Soup 


INGREDIENTS:

    * 2 1/2 to 3 1/2 pounds chicken pieces
    * 4 cups water
    * 4 cups chicken broth
    * 1 teaspoon seasoned salt
    * 1 teaspoon salt, or to taste, depending on saltiness of broth
    * 1/4 teaspoon pepper
    * 1 leek or small onion chopped
    * 1 carrot, chopped
    * 2 stalks celery, chopped
    * 1/4 cup parsley, chopped
    * 1/2 teaspoon dried marjoram or basil
    * 1 bay leaf
    * 6 ounces noodles

PREPARATION:
Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leaf from pot; take meat from bones, dice, and return to broth, and add the noodles. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

and the result..



wow!!

kanta man na siya!

gustong gusto ko talaga ang sinigang lalo na pag masyadong maasim, mapasigaw ka ng aaaaaaaaahh!

pork sinigang! SARAP! 

wow..ang sarap naman nyan. . .

sarap nman nyan! ! ! weW