Archive for January 13th, 2012

The other day, I met a friend whom I haven’t seen in years and she asked how I was. I told her, I am sharing my journey now as a cancer survivor. Whereas before my blogs were all about my treatment and chemotherapy, now I get to meet lots of people through an online Apostolate, the Apostles Filipino Catholic Community and it makes life more meaningful!

Despite all the setbacks, life has to go on. And I am now beginning to realize that He put me here for some other purpose and I am doing it the best way I can. Reaching out, touching people and I get a real high when I hear from them and they treat me like I am a long-lost relative – a mommy to most, a tita to some, an ate to everyone . And to all of you there, even if not all of you have the chance to visit my blog, I’m grateful. You add meaning to my life.


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We had  this for lunch, and I was in seventh heaven!

I’d like to think that sinigang (Filipino soup or stew) is one of the traditional Filipino food recipes that is truly authentic, although most of what we prepare for the dining table are a fusion of various recipes adopted from several countries that greatly influenced us in the past. One might find several recipes on one table setting with other global influences like French, Italian, Japanese or Spanish or even Middle Eastern for that matter.  Just like rice, sinigang is a common dish on the table and it could be prepared in various forms – be it sinigang na baboy (pork sinigang), sinigang na isda (fish sinigang) sinigang na bangus (bangus sinigang) or beef may also be used.

In formal Filipino restaurants, sinigang is listed as a soup but traditionally, it is eaten as a main dish with rice. And it is one of the easiest to prepare.  For a simple sinigang recipe, you would need the following:

1/3 kilo Shrimp (about 8 or 9 pieces depending on the size)

1 medium size radish, peeled and sliced

2 medium-sized gabi (taro) peeled and cut into cubes

200 grams Knorr sampaloc mix or you can use fresh sampaloc(tamarind)

1 bundle of kangkong (water spinach)

6 to 7 cups water , you can add more if you want

pepper corns

1 medium size onion

ginger  (about a thumb size), sliced thinly

salt to taste (I don’t use fish sauce )

2 green pepper (pansigang)

Here’s how:

Boil the water in a pot and  add pepper corns, onion and ginger. Once it boils add the cubed gabi since it is harder to cook than the rest of the ingredients. The gabi, once cooked thickens the soup.  Then add the shrimps, radish, green pepper and season it with salt according to your taste.  Add the kangkong last. Don’t overcook it. Serve piping hot.

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