Adobo Versus Sinigang

Cooking pork sinigang is quite challenging because you need to tenderize the meat and at the same time, avoid overcooking the veggies. To tenderize the meat, you need to simmer it in very low heat for at least an hour or more. To avoid overcooking the veggies, you need to add them from the hardest to the softest. A healthier version of sinigang makes use of natutal souring agent like unripe sampaloc or kamias fruits instead of a packed sinigang mix. It is best served piping hot with a dip of calamansi, siling labuyo, and patis. Here’s a simple recipe of our all-time favorite comfort food. Ingredients: 1/2 kilogram pork cut into serving pieces 1 medium gabi cubed 1 medium radish sliced diagonally 1 bunch sitaw cut into pieces 1 bunch kangkong with stems removed 2 medium onions quartered 3 medium tomatoes quartered sampaloc extract patis and salt to taste rice washing Cooking Procedure: Boil the sampaloc  in adequate amount of water then mash and strain the

Cooking chicken adobo is very simple and easy. Just don’t forget to include the garlic, pepper, bay leaves, salt, and vinegar in your ingredients. The authentic chicken adobo should include all of these ingredients. Here’s a simple recipe you might want to try at home. Ingredients: 1 kilogram chicken 1/2 cup vinegar 1/4 cup of soy sauce crushed garlic pepper and salt to taste 2 bay leaves water cooking oil Cooking Procedure: Combine the garlic, pepper, salt, bay leaves, and chicken. Pour-in the vinegar and soy sauce then marinate. Add enough water to cover the meat. Simmer the chicken until tender and the sauce thickens. Fry the chicken in hot cooking oil then return to the sauce . Number of Servings: 6 servings

The 'sour broth' of sinigang makes this dish so irresistible to the Filipino palate and even to the foreign tongue. It has a comforting effect to the hungry tummy and tired soul of the one who bites into the tender meat and crunchy veggies, and sipping the revitalizing soup. The late Doreen Fernandez said in her article 'Why Sinigang?,' "... sinigang seems to me the dish most representative of Filipino taste. We like the lightly boiled, the slightly soured... It is adaptable to all tastes, to all classes and budgets, to seasons and availability." Most of us can agree that a piping hot sinigang is best paired with a steaming rice alongside with a cold refreshing soda. We first drench our mouth with few spoonfuls of soup or even drown our rice with soup before indulging into that comforting meal. Sinigang is a very versatile dish. This is because of the many ingredients and cooking methods that can be used. Through time, it has also e

The word adobo came from the Spanish word adobar which means 'marinade' or 'pickling sauce.' We Filipinos cook this dish as a way to preserve food. Vinegar is one of its main ingredients which preserves the dish because of its acidity. The use of soy sauce as an ingredient was introduced to us by Chinese traders earlier in our history. Many say that the adobo is not complete without the inclusion of bay leaves (dahon ng laurel) and black pepper (paminta). There are countless versions of adobo because of the many ingredients and cooking methods that can be used. Some of the more popular versions are the following: Chicken Adobo (Adobong Manok) – Chicken braised in vinegar and soy sauce. Pork Adobo (Adobong Baboy) – Pork braised in vinegar and soy sauce. Chicken Pork Adobo (Adobong Manok at Baboy) – Combination of chicken and pork braised in vinegar and soy sauce. Adobong Pusit (Squid Adobo) – Squids braised in vinegar and soy sauce. Adobo sa Gata (Adobo i