| Category: | Soups & Stews |
Ingredients:
Beef or Pork vegetable soup or can be main dish when served with rice. 6 c. water 2 med. tomatoes, sliced thin 1 lg. yellow onion, peeled and sliced thin 1/3 to 1/2 c. lemon juice 1 tsp. salt 1/2 tsp. monosodium glutamate (Accent) if preferred 1 sm. yellow hot chili (optional) begin with very small piece and increase according to taste 3 med. taro roots, peeled and cut in quarters, optional but best if included 1 Japanese eggplant; cut in 3 x 1 inch may substitute reg. eggplants 1 med. broccoli; do not include hardest part of stem; cut in chop suey sizes 1 bundle spinach, washed well and stems separated
Instead of lemon juice you can use 2 packets of tamarind powder for more authentic flavor. Found in Filipino stores or the Oriental section of major grocery stores.
Directions:
Clean beef or pork, Boil slowly in water. Cover. When meat is almost tender, add tomatoes, onion, lemon juice, salt, Accent, chili (optional). Boil until meat is very tender.
Add taro roots. Boil for about 10 minutes. Add eggplant and boil until both cooked. Add broccoli and boil for just a few minutes. Do not overcook. Add spinach and turn off fire immediately. Cover for two minutes. Ready to serve alone or with rice.
(recipe from http://www.cooks.com/rec/doc/0,1626,145165-246202,00.html ....sorry, too lazy to type my own recipe, lol)
Side Story:
sinigang is another one of my many favorite dishes....
after an agonizing search for asian/oriental store in philly i finally found a store which carries all the ingredients i need for my sinigang. gabi, kangkong, sitaw and ofcourse the knorr pansigang.
it's pretty easy to cook really just boil everything put the knorr pansigang and that's it. how many packets? depending on how sour you want it to be (i usually put 2 small packets). and i add just some salt. but if you don't trust me, which you have all the right not to :P here's the recipe:
/marlin
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