Pwedeng appetizer pero pwede na rin pang main meal 😁. No need to buy powdered, instant or canned soup dahil madali lang syang gawin. Simple lang din ang ingredients. Freshly cooked, homemade meal is always the best dahil you can be sure na walang sangkaterbang preservatives ang kinakain mo. Try this easy recipe and let me know what you think! 🌽🐓.
1/4 piece of whole chicken (I used thigh part, bone on)
3 cups water
1 whole onion
Ginger (small, about half a thumb size)
1 tsp garlic powder
2 tbsp cooking oil
1 stalk of spring onions, chopped
1 small can creamed corn (pay attention to the ingredients written on the can. Mine already has salt and thickener so I know I don’t have to add too much salt or add any other pampalapot)
1 egg beaten
How to make:
In a small pot, combine water chicken, ginger, half onion, pinch of salt and bring to a boil
Once chicken is cooked (or when water reduces to about 1 1/2 cups, turn heat off. Remove chicken, discard onion and ginger and set aside broth.
Shred chicken into pieces.
Heat cooking oil in a pot and sauté remaining 1/2 onion. Add shredded chicken, sprinkle with garlic powder and cook until slightly brown.
Add chicken broth and simmer for about a minute.
Add the canned cream of corn and mix well. Add spring onions (reserve a tablespoon for topping.
Cook for another 2-3 minutes while stirring constantly.
Add beaten egg and mix vigorously.
If you find the mixture is too thick, add 1/4 cup of water at a time and adjust taste by adding salt. Sprinkle with pepper before turning off heat.
That’s it! Serve in a bowl and top with remaining spring onions.😋
I had my first taste of sinigang sa buko (sour soup in coconut water) when I made a trip to Palawan many years ago. Sobrang tagal na I can’t even remember the year. Anyway, I never had it prior and thought it was wonderful. Coconut water lends a hint of sweetness and lifts the flavour of the dish.
Since I moved here in Australia, I only attempted to make it once and it was sadly a failed attempt. It ended up too sweet for my liking, so something must have gone wrong. I realised this was because of the coconut water I used. Fresh coconut juice here is scarce and too pricey if available so I just usually get bottled ones sourced from Thailand. Although it tastes great as a refreshing drink, its floral undertone wasn’t suitable for use in a savoury dish like sinigang. It’s sweet by itself without needing to add any sugar. I used to wonder if it’s artificially sweetened but then I realised they are not. I recently tried it fresh and its juice tastes the same as bottled. I can’t really say I prefer it though. Memories of home are entwined with every drop of our own buko juice. Ang drama ano? Pero iba pa rin talaga ang nakasanayan at nakalakihan. Agree?
I’m not the one who easily gives up, so I decided to give it another go. Perhaps I told myself, I can try another brand. So, there I was at the grocery aisle and I instinctively grabbed the first one that caught my eye. When I flipped the container to peep at the “made from” label, look at what I found:
Juice ko Lord, produced from the Philippines! This must be a sign, my sinigang sa buko dream is about to come true. Muntik na akong mag-hyperventilate sa tuwa. If you read my previous blog (here), you know that I am a proud advocate of Philippine made products. I had my doubts at first at baka kasi iba ang lasa. To my surprise, para lang akong bumili ng buko sa palengke. Yung sinasalin sa plastic, but obviously minus the coconut meat.
Bago pa maubos sa sobrang excitement, I saved myself some to cook sinigang na alimango. I was finally satisfied with the outcome. This is a simple recipe but it’s bursting with flavour. Of course, you may substitute it with other seafood (like hipon!). I haven’t tried using pork meat though. Mas mabilis kasi lutuin ang seafood plus the liquid doesn’t evaporate much so you’re left with more sabaw. The dami the sabaw, the better right?Heto na po ang recipe at syempre huwag natin kalimutan magluto ng kanin😃
- Crabs, thoroughly cleaned and cut
- 1 cup fresh coconut water
- Juice of ½ lemon (or 4 calamansi, adjust if you don’t want it too tangy)
- 2 tbsp cooking oil
- 1 big tomato, chopped
- 1 medium sized red onion, chopped
- 1 medium sized ginger (be generous if you want the spice to shine through)
- A pinch of salt
- 2 tbsp fish sauce (Healthy tip: go easy on salt or fish sauce when cooking shellfish. They already contain high amount of sodium, so you don’t want to add more)
- Your choice of usual sinigang veggies (kangkong, eggplant, okra, etc.)
How to make:
- Sauté ginger and onion in oil. Once onion is slightly translucent, add in tomatoes. Sprinkle with a pinch of salt. I find that this helps bring out that ginisa flavor better. Tomatoes also sweat a lot quicker, so you can get the juices out. You want that for additional tamis asim.
- Add the crabs and sauté for less than a minute just to infuse flavours of other ingredients.
- Pour coconut water and cook until crabs turn slightly orange. Season with fish sauce.
- Add vegetables last and turn off heat once cooked.
Ang dali ‘di ba? Let me know if you’ve tried it, I would love to hear your thoughts. Better yet, let me know if may iba pang quirky ways to prepare sinigang.
See you until next blog!