Author Topic: Sinigang (Read 1146 times)

tule peak timber · « **on:** September 03, 2022, 10:00:43 AM »

It takes all day to make but worth it. I was introduced to this Tamarind flavored soup last month in Kodiak and really liked it.

olcowhand · « **Reply #1 on:** September 03, 2022, 11:30:03 AM »

How do we know what we like if we don't try it? I'll be right over with some hot Menudo.....
Steve

tule peak timber · « **Reply #2 on:** September 03, 2022, 11:55:19 AM »

Love menudo. Start of our tomatoes today with saucing once a week until the first freeze. 106 here today.... On the Sinigang I also add chicken and neck bones to the braise for richness. I'm supposed to be building doors today, but it is just miserable hot in the shop and the kitchen has air conditioning.

tule peak timber · « **Reply #3 on:** September 03, 2022, 08:00:18 PM »

So, at the end of the day, lots of vegetables, light on the meat, and all flavor.

WDH · « **Reply #4 on:** September 04, 2022, 08:20:23 AM »

That is a fine looking table the soup is sitting on.

tule peak timber · « **Reply #5 on:** September 04, 2022, 08:54:41 AM »

The soup was voted one of my best last night at the dinner table. Fresh garden vegetables and meat as a flavoring rather than the main course. Having hot soup on a warm evening is actually cooling, hard to believe. As far as the table, thankyou. I have a couple of big ones just finishing up in the shop right now.

kantuckid · « **Reply #6 on:** September 04, 2022, 09:13:00 AM »

106 degrees and yer making soup?

Reminded me of sitting under a big tamarind tree on the Puerto Rican island beach trying to cool off. I soon noticed the tamarind seeds laying around and brushed off sand and tried a few. Other than the sweetness I wasn't really impressed. I'll stick with dates & figs for gooey sweetness.

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