Vegetable Sinigang

The first time I ever made sinigang myself I was probably 16 home alone and hungry. Not just hungry but craving some sour-y warm goodness. So I thought I can boil some water so why not try it myself. I started with boiling a pot of water, off to a good start. Well I open the fridge and the only thing we had that actually goes in this soup was tomatoes... my stubborn self still wanted it so I went for it anyway. I literally just ate sour broth with tomatoes... I still laugh about that to this day, but really goes to show how far my sinigang has come. So this recipe is a little tribute to that first pot

RECIPE:

5 roma tomatoes

1 red onion

2 medium – large taro root – diced to large cubes

1 med sized radish – (approx 12 oz) – peeled, sliced and cut into halves

this is my favorite part so don’t skip this!

1 bundle of whole okra (not frozen)

1 bundle of green beans (not frozen) – cut in 2” lengths

1 eggplant – quartered into 2” pieces

1 bag of spinach

1 jalapeno

1 packet of Mama Sitas Sinigang Mix ( I prefer the hot)

In a 6qt stock pot fill about ¾ full with water. Add tomatoes, onions, gabi, radish and fish sauce then bring back to a boil.

Add green beans, eggplant and okra and bring back to a boil about 5 minutes or until tender.

Add spinach and let spinach wilt.

Serve in a bowl with white rice.