"A delectably new welcome," Billy, my husband, said as he sipped the soup from my newly discovered dish, Sinigang na Hipon sa Mangga (Shrimp Stew).
I cooked this for dinner. I saw the recipe from the September 2012 issue of Yummy Magazine this morning before I went out for my usual Saturday routine. The original recipe calls for pork ribs but it was too late for me to find one of good quality from my favorite meat vendor as it was already late in the morning, so I bought shrimps instead. (I was too lazy to rise up early today. Not feeling well for the past days. Called in sick the other day after having trouble sleeping due to my allergic cough. Same thing happened last night that I woke up feeling so weak this morning. Good my husband went to attend the Men's Fellowship in our church and wasn't home 'til 9:30 am.) I've been coughing on and off and the itchy throat caused me to crave for something sour. This dish is just perfect!
This was the first time I ever tasted any sinigang dish using unripe mango instead of the usual fresh tamarind, guava or kamias (bilimbi) or tamarind-based seasoning powder or bouillon cube.
2 tbsps cooking oil
1/2 k pork ribs, cut into large cubes (which I substituted with 1/2 k shrimps)
1 L water
1 pc onion, quartered
2 pcs tomatoes, quartered
1 pc unripe mango, sliced
2 pc Knorr Pork Cubes
1 pc green chili
1 bundle green beans
1/2 pc cabbage, cut into wedges
- Saute ribs in oil, add water, onion, tomatoes and mango and bring to boil.
- Add Knorr Cubes, reduce heat to simmer and add chili.
- Once pork is fork tender, add beans and cabbage and simmer until cooked.
As I mentioned earlier, I used shrimps instead of pork, so I used Knorr Shrimp instead of Pork Cube. I added a pinch of salt because I just used 1/2 Knorr Shrimp Cube.
Now, can you think of another variation out of this recipe? How about giving it a try and sharing your own version? I would love to hear that!