30 (Thu) July 2020
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
At long last, I try my hand at sinigang, the national soup of the Philippines. I would’ve tried it much sooner, while I was still living in the Philippines, had I realized how easy it is to make with the help of the powdered soup base by the ubiquitous brand Knorr. My driver and helper both assured me that it’s what all Filipinos use to make the soup, rather than bother with actual tamarind paste – that may be partly true, though not entirely true, but anyway.
To the soup, I added pork shoulder along with radish, mushroom, minari (in lieu of kangkong), and onion. I was happy to exclude certain traditional components that I don’t like, such as okra, eggplant, tomato.
It turned out quite nicely. The foolproof soup base produced a perfectly seasoned broth, just the right amount of tang. It tasted suspiciously similar to the sinigang broth at WHO. The pork added a richness to the flavor profile, further enhanced by the aromatic vegetables. Totally legit.
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