I normally post food photos and recipes in my other blog. Since this month´s challenge is Food over at Graham´s, where a monthly photo challenge is given. I thought that there would be nothing special if I just give a link to that blog, so here is where I opted to post my food photos. Chica, thanks again for leading me to the page. 🙂


Sinigang (tamarind stew) is a dish famous in the Philippines but is not served as soup, rather as a viand. The main ingredient for sinigang is not the meat but that which makes it sour. There are different ingredients one can use such as miso, tamarind, guava, calamansi, kamias or even raw mango.
Pork, milkfish and shrimp are the more popular meat used for sinigang, interestingly, vegetables combined and which base to be used for making the soup sour is different for each.
Pork is best prepared with tamarind while shrimp will be good with anything. Milkfish goes well with calamansi and kamias but just like Salmon it tastes best with miso. Chicken meat can also be used but this dish will be differently called; Sinampalukan in particular, which means ‘flavored with sampalok (tamarind).’
To make a serving of Sinigang Shrimp, you´ll need:
1 liter of water
1/2 kg shrimp
1 white radish, sliced
kangkong (water spinach), cut up; unpleasant leaves and stalk removed
5 ripe tomatoes, sliced
1 red onion, cut in half and sliced (optional)
1 packet tamarind soup base -available at Asian shops (or 100 grams tamarind, boiled mashed and drained)


1. In a pot, mash onion, tomatoes and 1 tsp salt with hands.
2. Add water and bring to boil. Empty tamarind soup base pack.

3. Throw in radish and simmer for 2 minutes.
4. Put in shrimps and let for a few minutes.
5. Add kangkong and turn off stove, kangkong is best eaten when crispy.
6. Season with salt. Serve with rice. 🙂


What’s for breakfast?



Heavy with Vitamin C.

I had this photo too in my kitchen blog where I included some facts of each fruit. Please click here.