I suck at cooking Filipino food, mostly because I hardly try to cook these dishes. Even though I grew up eating so much Filipino food from my dad who is an amazing cook, I didn't pick up any of it from him. I did try cook Chicken Adobo a couple years ago but it was terrible. I know, how the hell do I screw up Adobo? I have no idea.
Courtesy of food.com
Ingredients
- 3 lbs beef ribs, cut one bone per slice
- 2 tablespoons minced garlic
- 1 medium onion, chopped
- 1 packet sinigang tamarind soup mix
- 14 cups water
- 1 bok choy, chopped in 1 to 2 inch slices
- 1 daikon radish, chopped in thin round slices
- 1 small tomato, chopped fine
- 2 small potatoes, chopped in large chunks
- Salt
Directions
Saute garlic, onions, and ribs in a pan. Cook until ribs are brown. In separate large pot add water, sinigang tamarind soup packet to taste. Add enough to get the level of sourness to your taste. Add the tomato and the ribs and cook on medium heat for about 30 minutes and then add the potatoes cook for another 10 minutes. Add the daikon and the bok choy and cook for about 10 more minutes.
Serve with over or with rice or by itself.
Review
This reminds me of some good home-cooked sinigang, just like how my dad used to make it. One of my favorite recipes is actually one from Toppings Too in Union City because it tastes perfectly home-cooked, unlike the ones at Gerry's Grill or Tribu (which are also in Union City). I actually used brown rice because that's all I had, which wasn't as weird as I thought it would be. Everything was cooked almost as I wanted. The only thing was that it wasn't as sour as I wanted it to be and the potatoes were undercooked but it was still delicious. This marks my first attempt at Filipino food for this blog. Next on my list: Kare-Kare, which is a Filipino oxtail soup with vegetables and peanut butter sauce. One of my favorites!
