Saturday, March 25, 2017

Jonah-ing - Sinigang Soup

With some kind of ham, salt, small red onions, and tomatoes that have been cut and crushed, boil gently for 20 to 45 minutes. Time is relative because I was learning to make lumpia again. The first time was with Laura Nausin and now it is with Aunt Divine.
Sinigang Soup is a dish all over the Philippines with slight differences in each regions recipes. I liked Aunt Divine's though I don't know which region she learned hers in.

45 minutes later

After letting it all simmer until the meat is tender, wash, cut up and prepare the vegetables and squeeze the limes.

These are called yardlong beans, after they are snapped off at 2 inch intervals they look just like string beans - nicer as you only have a few tops and bottoms to remove.
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Green finger pepper - no American likeness, Kangkong - or water spinach.These are the other vegetables that are washed and cut up.

Divine says that some people only add kangkong to their soup. It is a vegetable that grows on the water  (it is grown on the river I can see from my window).
Snapped yardlong beans

Jonah squeezes limes while filtering out seeds

I've never looked for these kind of limes in California - I hope they are there - lots of flavor!

Add all vegetables and lime juice to pot and cook for 8 minutes, then add the water spinach and cook for another 5 minutes. Serve with rice and a small bowl of lime juice with patis for those who want extra sour flavor.

Oh so good!

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