Easiest Way to Prepare Super Quick Homemade Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang

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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 Tips For Living Green And Saving Money In The Kitchen.

Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won't be able to resolve the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they must do this soon. The cooking area is a good starting point saving energy by going much more green.

Why don't we begin with something quite simple, changing the light bulbs. Naturally you shouldn't confine this to merely the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you will need to use them rather than incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Using these types of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to acquire the routine of turning off the lights when there is nobody in a area. The kitchen lights in particular tend to be left on the whole day, just because the family tends to spend a lot of time there. Obviously this also happens in some other rooms, not simply the kitchen. Do an exercise if you like; have a look at the quantity of electricity you can save by turning the lights off when you don't need them.

The kitchen on its own gives you many small methods by which energy and money can be saved. It is quite easy to live green, after all. A lot of it really is simply making use 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 achieve that.

The ingredients needed to prepare Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:

1. Prepare 2 of small dried bay/laurel leaves (optional).
2. Prepare 1 of small knob of ginger (optional).
3. Provide 6 cups of water.
4. Prepare 1 of large onion, quarted.
5. Prepare 3 of garlic cloves, crushed.
6. Take 1 pc of Knorr Pork broth cube.
7. Take 1/2 of k or more of Pork (ribs or bone-in parts), rubbed with salt.
8. Prepare 1 of large tomato, sliced.
9. Provide 1-2 pcs of long green/finger chili.
10. Get 1 of small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix.
11. Take 1/2 of small white radish, sliced in circles.
12. You need 1 handful of green beans or string beans, sliced bite size.
13. Provide 4 pcs of large okras, cut in 3s.
14. Provide 1 bunch of kangkung / kangkong / water spinach, cut into bite size.
15. Provide to taste of Salt.
16. Prepare of Other veggies you can add- sliced eggplant and taro (gabi).

Instructions 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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