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Sinigang, the Way My Mom Does It

December 18, 2013 by MrsC | Patricia Cuyugan 5 Comments

My mom is one of those people who “eyeballs” things when she cooks. She hates to measure ingredients, so she bases everything on how the food tastes and smells. Because of this, it’s a bit of a challenge learning how to make her specialty dishes. You either need to watch her and figure out the measurements as you go along, or force her to measure before she adds every ingredient, which actually results in the food not tasting the same. Sounds strange, but I’m sure that if you know someone who cooks the same way my mom does, you would totally understand.

My mom prepares really great, homey dishes that everyone just loves. We always joke that she’s great at making people fat because her food is so good, and well, just take a look at our family photo and you’ll see what I mean. My sister is the only skinny person in this household, and even the usually-skinny MrC is slowly but surely becoming a little more huggable. It’s hard to say no to food that comes out of my mom’s kitchen because she’s really mastered the art of comfort food.

One of the best things to come home to after a long day is a hot bowl of sinigang soup. That’s sour tamarind broth, for those who are unfamiliar with this staple Filipino dish. I recently made a big pot of  sinigang with shrimp heads and lots of veggies for my in-laws, but really, my favorite sinigang variant is the pork kind.

MaggiB (1 of 2)
Mommy’s Pork Sinigang

For her soup, my mom uses half a kilo of pork, I think she uses thick cuts of liempo (pork belly) or American Ribs from Monterey. She adds lots of kangkong (water spinach), or pechay Tagalog (bokchoy) when my dad requests for it, labanos (radish) and gabi (taro). She also adds some chopped tomatoes for added color and sourness. If you like your sinigang spicy, you can also add green siling haba (finger chili peppers). I prefer my soup to have a bit of a kick, but my mom likes it mild and child-friendly, so we only put a couple of chili peppers in.

The sourness in the soup comes from adding either tamarind, guava or miso. We like to make thing easy for ourselves at home, though, so we use sinigang mix. Mom and I recently discovered how good Maggi Magic Sinigang is, and so we shifted to that from the brand that we used to use. It’s definitely more flavorful than our old mix, and a lot more sour, just the way I like it.

Preparing this hearty dish is easy. Boil the meat in enough water until it’s soft. Add the tomatoes, then the radish and taro.Continue to boil the soup until the vegetables are cooked. Season with sinigang mix, and adjust the saltiness to your liking using patis (fish sauce), then add the chili peppers. At the very last minute, add the kangkong or pechay, turn off the heat and you’re done.

Sinigang is best enjoyed with steamed rice and a cold glass of Coke.

Feeling adventurous? Try preparing your sinigang with lechon manok (roasted chicken) instead of pork. We had that for dinner last night, and it was really good! The soup gets this fabulously yummy, smoky flavor from the chicken. You can also visit the Maggi website for a Bulalo Sinigang recipe, and other yummy dishes that you can easily make at home. Like Maggi on Facebook too, for more recipes and kitchen tips.

Happy eating!

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Filed Under: Recipes Tagged With: Filipino Food, Maggi, Pork Sinigang, Sinigang Recipe, Sour Tamarind Soup

Recipe: Chicken Adobo by MrsC

December 3, 2013 by MrsC | Patricia Cuyugan 3 Comments

One of the things that MrC and I did in preparation for his family’s arrival from the US last October was stock the refrigerator in their condo unit with healthy, home cooked meals. I love to cook, and so I had a great time preparing some of our favorites for them. I was extra excited about being able to feed my dad-in-law with food from my kitchen because he was the one who took the time to teach me how to cook, back when they were still living in Manila.

My whole kitchen experience became even more fun when this bag of goodies from Maggi arrived at my doorstep, literally days before I was to start preparing my cook and freeze meals. Maggi is actually one of those brands that I remember from TV time in my childhood, along with Wok With Yan and Cooking With The Daza’s. Yup, I have loved watching cooking shows for as long as I remember. The noodle soup commercial with Tita Maggi is one of the ads that I remember seeing a lot during those days. Coincidentally, Tita Maggi became Tita Menchu to me, when her daughter became a friend in high school, but that’s another story altogether.

Instagrammed!
Instagrammed!

Back to my story. One of the dishes I prepared for the family was a skinless chicken adobo. Now, I will be honest, I love pork adobo more than chicken adobo because I’ve always found it to be tastier. But, now, I think I’ve found a chicken adobo recipe that I really, really like, which is actually a tweaked version of an Adobong Puti recipe from the Maggi website (you can see the orignal recipe here) plus this Kris Aquino recipe and my mom’s good old ever-reliable adobo.

Chicken Adobo by MrsC
Chicken Adobo by MrsC

Chicken Adobo
2014-06-12 16:28:18
Serves 6
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Ingredients
  1. 1/2 kg chicken leg quarters, separate the thighs from the drumstick and remove all of the skin
  2. 1/2 kg chicken breast, cut into 4pcs each and remove all of the skin
  3. 2 heads garlic, peeled and smashed
  4. 1 medium onion, sliced
  5. 1 cup sukang sasa
  6. 1/2 cup soy sauce
  7. 1/2 cup water
  8. A handful of whole peppercorns
  9. 3 bay leaves
  10. 1 tbsp brown sugar
  11. Half of the contents of one 50g pack of Maggi Magic Sarap
  12. 2 tbsp vegetable oil for frying
Instructions
  1. Place all of the ingredients, EXCEPT the oil, in a pot and bring to a boil. Simmer covered for about an hour, or until chicken is tender. Remove the chicken pieces from the sauce once done.
  2. Continue to boil the sauce until it is reduced by half.
  3. Fry the chicken pieces in a little bit of oil until golden brown.
  4. Return the fried chicken pieces into the reduced sauce and bring to a boil.
Notes
  1. This dish is best served with steamed white rice and a ripe banana or a slice of ripe mango.
  2. I keep the peppercorn and the garlic whole because I love biting into them after they've stewed in the adobo sauce. Super, super yummy!
  3. You can also opt to fry the garlic after the initial boiling period so that it becomes nice and crispy. You should probably chop it up, though, if you plan to do this.
By MrsC
At Home With MrsC https://blissbysam.com/
For more delicious recipes, visit the Maggi Facebook Page and website!

How do you prepare your adobo? 🙂

 

Filed Under: Recipes Tagged With: Chicken Adobo, Filipino Food, Maggi, Recipe

Halloween, A Homecoming, and A Recipe for Sinigang

November 26, 2013 by MrsC | Patricia Cuyugan 5 Comments

Two weeks ago, I excitedly announced my return to my online world with a post about Blogapalooza. Guess what? I ended up missing that event, and going another couple of weeks without being able to post anything here. Yep, I’ve been a very busy bee. The good news is that since I’ve been busy living my life, I now have a whole collection of stories to write!

October ended on a super high note for me with two fab workshops, quality time with family, and a much-awaited homecoming. One of the highlights was a Tunisian Crochet for Beginners session that I attended. I love when I get to be a workshop participant instead of an organizer, for a change. The week after, our Manila Workshops team pulled off a successful, first-ever WAHMderful Weekend, which, for me, was the day that I became a certified WAHM.

The last day of the month was extra special for our family. During the day, the boys and I did our usual rounds of the village for Halloween. Here’s a photo of our little Ben10 going around for candy, plus a few other interesting costumes we saw that afternoon.

Halloween (1 of 3)
Ben10!

[Read more…] about Halloween, A Homecoming, and A Recipe for Sinigang

Filed Under: Recipes Tagged With: Costume, Family, Halloween, Maggi, Recipe, Shrimp, Sinigang, Trick or Treat


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Hi, I'm MrsC, a happy wife and mom, a help-less but not helpless homemaker, who is learning to live simply in this complicated world.

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