Sinigang sa Ube
If taro is used in sinigang why not other tubers like ube? In fact, after writing that statement it opened a whole lot of possibilities on my imagination, like using cassava, sweet potatoes or other yam varieties, they all are from the same family with just a minor change on taste and texture. Sinigang sa Ube as the name suggest is a type of sinigang where ube is used instead of the usual taro, this then changes the soups colour to have a purple tint and adding a funny but good texture of ube to the dish making it slightly creamy and tones down that sharp sour taste.
Sinigang sa Ube is quite a new version of sinigang and you can get them at Abè’s Restaurant, I am not sure if they invented the dish but surely they are the ones who popularized it, in fact it is always present on lists where it says “Unique Sinigang” but if you are nowhere near an Abè’s Restaurant then just try to make one at home with this recipe below.
- 1 kg Pork Belly, cubed
- 150-200 g okra medium sized, sliced in half
- 1 bunch of kangkong (water spinach) or any leafy vegetables
- 3 cups cubed ube or purple yam
- ½ daikon radish, sliced
- 1 large red onion, roughly chopped
- 1 packet sinigang (tamarind) mix or 400 g tamarind
- 2 medium tomatoes, chopped
- 3 pcs green finger chillies
- fish sauce
- freshly ground black pepper
- Place pork and chopped tomatoes in a pot, pour water in pot until the pork is barely covered bring to a boil. If using tamarind place it on a muslin cloth and tie the ends. Bring to a boil then simmer for 30 minutes.
- Add the ube and daikon radish then continue to simmer for 30 minutes.
- Add the sinigang mix or if using tamarind extract all the juice by wringing the muslin cloth multiple times then remove once all juice is extracted.
- Add green finger chillies and okra then cook for 5 minutes
- While boiling add the kangkong leaves and cover, turn of the heat.
- Season with freshly ground black pepper and fish sauce