Recepies from different parts of the world
Me and my partners Soha and Afshan are doing a Think Quest project on recipes from around the world. We would appreciate it if you could help us by contributing some of the recipes from your country with it's background and culture.
i'm from the Philippines.. so what i have given to you is a Filipino food (Pork sinigang)..
and this is Beef Knuckle Sinigang Recipe, a traditional kare-kare ingredients in sinigang.
Beef Knuckle Sinigang Ingredients:
1 kilo beef knuckles cut into serving pieces
16 cups water
1/2 cup tomato quartered
1/2 cup onions quartered
2 cups puso ng saging sliced (250 g.)
2 cups pechay tagalog cut up (100 g.)
3 pieces long green chili
2 25 g. sachets MAGGI Sinigang sa Sampalok with Gabi
Beef Knuckle Sinigang Cooking Instructions:
Combine first 4 ingredients in a pot and boil over low flame until meat is tender, adding more water if necessary.
Add in rest of the ingredients, cooking 2 minutes between each addition.
Stir in MAGGI Sinigang sa Sampalok with Gabi.
To remove the distinct aroma of beef knuckles, boil in enough water to cover then throw away the water. Replace with fresh water then simmer until tender.
Mar. 11, 2009
Pork Sinigang Ingredients:
3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water
Sinigang Cooking Instructions:
Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.
Serve piping hot.
Sinigang Cooking Tip:
Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.
Mar. 11, 2009
Hi Ashan and Aamna,
I'm in Australia and born to English-Australian and Irish-Australian backgrounds, so here is my contribution: damper. It's a bread made without yeast, usually in an open fire. I understand it was developed in the early years of settlement in Australia.
This website does a better job of explaining it: http://www.aussieslang.com/features/australian-damper-bread-recipe.asp (Technically, you can go without the sugar and milk: it really is a bare-basics bread).
I like it best when you wrap it around a good stick (like a handle), hold it over the fire till golden, remove the stick and fill your tube with butter and honey (or syrup, or jam, or chocolate... mmmm) Good stuff for a night around the fire.
Mar. 09, 2009