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The Sour Notes

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
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Chicken Adobo (Adobong Manok)

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
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Pork Sisig (Thrice-Cooked Pork)

Ingredients: 1 kilogram pork cheek, jowls, and ears black peppercorns water ¼ kilogram chicken livers iodized salt ground black pepper ¼ cup calamansi juice chopped white onion chopped siling pansigang margarine Cooking Procedure: In a pot, place the pork, black peppercorns, and enough water to cover the meat. Simmer until the pork is fork-tender. Grill the pork and livers over charcoal until brown and crisp. Allow to cool. Chop the pork and livers into very small pieces. Combine together then mix well. Add the salt and ground black pepper to desired taste. Add the calamansi juice, chopped onion, and siling pansigang then mix well. Heat a sizzling plate then melt the margarine. Put the sisig then mix until brown and crisp. Number of Servings:              6 servings
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