nyceM's Profile

You can make a flan! It's a great way to use up milk and all you need is a couple eggs, some sugar and vanilla.

The color of that sinigang is definitely not the color you want. It would probably have my mom shaking her head saying "what kind of sinigang that?!" - so I'll make sure she doesn't see it! First things first, sinigang does vary place to place. In the region of the Philippines my mom is from, the sour flavor for the sinigang is from a tiny citrus fruit called Calamansi. Whereas, my dad's region uses a tamarind based flavor for sinigang. I grew up having it with a tamarind based, but on occasion if I have fish sinigang, I'll have it with a lemon base for a more subtle flavor.

Your sinigang broth should look somewhat light and clear in color and definitely not that vibrant color.

In a traditional sinigang there is NO potato or carrot. You definitely want to stay within the family of:
-daikon radish
-baby bokchoy or potato leaves
-string beans
-eggplant

Also, the dried shrimp doesn't belong in a pork sinigang. Whatever source of protein you're using (pork ribs, beef, shrimp or fish), you want that flavor to the be star and base of the broth. The souring agent is meant to brighten that flavor, without completely overpowering it. 1 jar of tamarind concentrate is crazy! Go easy on the sour flavor! If your mouth is puckering and your eyes are squinting from the sourness, you put too much tamarind/calamansi.

You can also skip the whole first step of sauteing your onions and garlic and browning your ribs. There's also no need to chop up the tomato because it's going to break down into the broth after hours of simmering your pork. Your ribs, onion, garlic and tomato can go into a pot of water and straight to a long simmer. You also want the fish sauce on the side as a condiment.

If you have any questions, ask away!

If you're unable to cook all the corn you buy, but want to cook it a week or so later, it usually helps to stick it in a tightly closed bag in the fridge. Putting it in the fridge slows down the chance of sweet corn losing its sweetness and gaining that chalkiness.

hem pant legs, curtains and attempting to make my nieces clothes! maybe even quilting....

I've got mangos on the brain and I usually like mangos straight up, but I've been wanting to try making Mango on Sticky Rice. It looks fairly simple and to top it off - fresh mangos!