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A Page From My Kitchen

I am not a professional chef but I am a MOM!

With regards to cooking, well I have my on expertise to share. I know that being a full-time working mom can lead to feelings of guilt and stress because of divided attention between work and family. And I am sure a lot of mom cannot agree more. So once in a while I will be sharing some recipes and will integrate these on my posts, mostly of Filipino cuisine that I love to prepare and cook for my family, and on some special occasions like birthdays, Christmas, or friends gatherings. My goal is to inspire you with my thoughts about recipes on breakfast, lunch, and snacks, as simple and yet so appetizing and most of all easy on the budget.

Let's start with my favorite dish, Sinigang.

With a extreme freezing cold warning, a hot pot sinigang na baboy is a perfect way to warm up and it was exactly what I made for lunch.

Sinigang is a common lunch meal or viand back in the Philippines and it is one of my favorite. If chicken noodle soup is a medicine food for Caucasians, for Pinoys, it’s the sinigang. Just a sip of this soup could ease a cold and cough, it was the most craved food especially when sick or even on a cold rainy season back home.

Let's Cook!


  • Pork Ribs (cut into cubes)

  • Water for boiling pork

  • 2 pcs medium size tomato, quartered

  • 1 medium onion, cut in halved

  • 1 pack tamarind soup base

  • 4 small Gabi (taro roots, peeled and cut in half)

  • 1/4 tsp ground black pepper

  • Dash of salt

  • Fish sauce or patis for seasoning

  • Banana or finger chili peppers (siling haba)

  • 1 bunch baby bok choy or pechay

Preparation and Cooking:

  • Bring to a boil pork combine with enough water, removing any skum that accumulates on top. I just normally dumped off water initially after boiling and add a pinch of salt for the second boiling.

  • When water is clear, and meat is tender, add tomatoes and onions.

  • Simmer for at least 10 minutes. Adding more water if necessary.

  • Add gabi and cook for about 5 minutes or until tender.

  • Add packaged tamarind base powder to the pot and stir until completely dissolved.

  • Season with pepper and patis according to taste.Stir and let it simmer for another 5 minutes.

  • Add siling haba. Let it boil for about another minute.

  • And for the last boil, add bok choy cover the pot, turn off heat on this stage so as not to overcook the vegetables.


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