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Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang
Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang

Before you jump to Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Cash.

Until fairly recently anyone who portrayed concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the industry experts, to clean up the environment we are all going to have to make some adjustments. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, for the most part by making your kitchen more green.

Let’s begin with something quite simple, changing the particular light bulbs. Complete this for the whole house, not just the kitchen. The normal light bulbs are the incandescent style, which should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more in the beginning, these bulbs last as long as ten of the standard type as well as using a lot less energy. One of the extras is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will certainly end up at a landfill site. Coupled with different light bulbs, you have to learn to leave the lights off if they are not needed. The family spends considerable time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. And it’s not limited to the kitchen, it goes on in other parts of the house as well. Make a practice of having the lights on only when they are needed, and you’ll be amazed at the amount of electricity you save.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, after all. Largely, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to pork ribs & water spinach in tamarind broth - filipino sinigang recipe. To make pork ribs & water spinach in tamarind broth - filipino sinigang you need 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
  1. Take small dried bay/laurel leaves (optional)
  2. Take small knob of ginger (optional)
  3. Take water
  4. Provide large onion, quarted
  5. Use garlic cloves, crushed
  6. Get Knorr Pork broth cube
  7. Prepare k or more of Pork (ribs or bone-in parts), rubbed with salt
  8. Use large tomato, sliced
  9. Prepare long green/finger chili
  10. You need small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
  11. Prepare small white radish, sliced in circles
  12. Provide green beans or string beans, sliced bite size
  13. Prepare large okras, cut in 3s
  14. Get kangkung / kangkong / water spinach, cut into bite size
  15. Get Salt
  16. Take Other veggies you can add- sliced eggplant and taro (gabi)
Steps to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
  1. Note: My steps may be different from other cooks, but it's the same taste all around. What's important is to soften the pork and make the soup rich with veggies.
  2. Boil water in a large pot with bay leaves and ginger. These two are non-traditional. I like using it. Meanwhile, prep the veggies.
  3. Once boiling, drop in the pork cube, onions and garlic. Let simmer until the cube dissolves before adding the pork. Don't forget to rub salt on the pork. Boil for 20 mins then add the tomatoes and green chili. Continue boiling for 10 mins.
  4. Stir in the tamarind soup mix. Drop in the hard veggies (okra, radish, beans) and continue cooking for 5 more minutes. (Beans in pic should be cut, but I fished these out to eat separately hehe)
  5. Drop in the Kangkung stalks (thick parts) to cook a few minutes longer. I like the stalks actually. :) Taste and adjust sourness (add water to lessen) and saltiness. Other cooks use fish sauce, I use salt on this.
  6. Finally, place the Kangkong leaves and on top, then cover and turn off heat. It will cook in its residual heat
  7. Plate and serve while hot. Best spooned over rice ;)

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