We're back on the wagon.
We had our daughter's pre-scheduled birthday dinner on Saturday night. She's thirteen, and I am still getting over that fact. Where did the time go?
Last night's dinner was a very traditional Filipino home dish, Sinigang Na Baka. This is a mix of beef and vegetables (eggplant, onion, tomato, snake beans, bok choy, and okra) in a sour and savory broth. The souring agent is typically tamarind (sampaloc), but other variants are available, such as, guava (bayabas), and calamondin (kalamansi). Depending on what region you're from in the Philippines, other souring agents are also available. As with most Filipino recipes, what goes into your Sinigang is also dependent on your family background.
For us Filipinos abroad, we thankfully have the soup mix versions available at the Asian markets. If you are non-Filipino and not used to sour food, I recommend against trying the broth on your own. It's easy to make, but without all the necessary elements, you may find the taste off-putting. Ask a Filipino friend to make it for you.