My mom was a fulltime homemaker from the time she marries my dad until she passed away, exactly ten years ago. I miss her so much. I still miss her. I miss her every day. She devoted her life to us, taking care of everything we need. From the clothes we’re going to wear to the toiletries we are going to use and especially the food we’re going to eat for breakfast, morning snack, lunch, afternoon snack and dinner. Yes! We love to eat. 😉 And my mom makes sure that there is enough food for everyone to enjoy and share. Her mantra is: Ang pagkain ay para sa lahat. (Food is for everyone.)
Now, in honor of my mother, I would like to share her recipes, based on how I remember it (with some adjustments based on my taste and preference). Please feel free to try the recipe and let me know how you find it. In that way, I get to relive her cooking and her mantra.
Sinigang na Giniling:
1 tbsp cooking oil
3 cloves garlic, finely chopped
1 medium sized onion, chopped
2 pcs ripe tomatoes , chopped
Extra Lean Ground Pork – ¼ kg.
2 tbsp patis or fish sauce
2 cups water
Sampalok Fruit – ¼ kilo or 2 tamarind cubes
Gabi – 2 pcs medium sized, peeled and cubed
Kangkong leaves – 2 bundles
- Saute garlic and onions in heated oil.
- Add tomatoes, stir and simmer for a while.
- When the juice is coming out of tomatoes, add the ground pork.
- Season with fish sauce.
- Stir and simmer until the pork is cooked (opaque) and the tomatoes are soft.
- Add water and sampalok fruit (or tamarind cubes). Allow to boil.
- If using sampalok fruit, remove the sampalok fruit when the skin cracked open and the meat of the fruit is soft. Mashed in a separate bowl. Add water to dilute and strain back to the soup.
- Add gabi and boil until soft. Mash the gabi in a separate bowl. Add back to the soup.
- Allow the soup to boil until the broth slightly thickens.
- Add kangkong leaves and turn off the heat. Allow the remaining heat of the soup to cook the kangkong leaves to perfection.
- Enjoy! 😉
My mom used to make this using ground pork (with fats), without gabi and she always pair this with fried fish (galunggong or tilapia). This is a lunch menu that we always look forward to. Yum!