I will not be surprised if you haven’t heard of a dish that is called Karingles. I myself haven’t heard, seen or read about this dish. But this has very familiar taste, it taste like sinigang with coconut milk, like how my mom used to describe it. But for a more knowledgeable tongue, it is more like a Tom Yum soup of Thailand.
Today, I was able to come-up with an almost perfect tasting Karingles, very much similar to how we used to sample it from my mom’s table. Here is the recipe.
1 tbsp cooking oil
3 cloves garlic, finely chopped
1 medium sized onion, chopped
2 pcs ripe tomatoes , chopped
Chicken cutlets – 1/2 kg.
2 tbsp patis or fish sauce
1 cups water
½ cup coconut milk
Sampalok Fruit – ¼ kilo or 2 tamarind cubes
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 chicken cutlets.
- Season with fish sauce.
- Stir and simmer until the chicken 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 coconut milk.
- Allow the soup to boil.
- Add kangkong leaves and turn off the heat. Allow the remaining heat of the soup to cook the kangkong leaves to perfection.
- Enjoy! 🙂
If you want it more like Tom Yum Soup, add chili and replace kangkong with string beans (sitaw) and eggplant. This can also be done using shrimp as main ingredient or combination of the two.