Sinigang Rice
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Sinigang Rice is the Pinoy staple but the exciting twist is that it has the distinctive flavor of tamarind and fish sauce, the hallmarks of the classic Pinoy sinigang. One ends up eating more rice because the rice itself is scrumptious.
- 100 grams Pork Kasim, sliced thinly
- 10 pcs kangkong leaves
- 10 pcs kangkong leaves
- 2 pcs okra, sitaw, and sili pansigang, cut into bite-size pcs
- 1 pc large tomato, quartered, remove seeds
- ¼ pc radish, sliced thinly
- 1 pack Knorr Sinigang Mix - Original and Knorr All-in-One + Meaty Seasoning Granules
- 1 tbsp vegetable oil
- 2 tbsp Showa Batter Powder dissolved in 2 tbsp cold water
- 2 cups water
- 4 cups rice
1. Boil pork, water should be level with meat.
2. When half cooked, add 1 tbsp Knorr Sinigang Mix - Original. Stir and simmer for 10 mins. Drain.
3. Heat pan and line the pork until both sides are slightly brown in color. Remove from pan and drain.
4. Vegetable preparation , Dissolve 2 tbsp of Showa Batter Powder in 2 tbsp cold water. Mix well.
5. Dip the kangkong leaves, okra, sili, radish, and sitaw, and deep fry for 2 mins. Drain and set aside.
6. Rice preparation , Wash and drain rice. Add the dissolved Knorr Sinigang Mix - Original broth in 2-2 1/2 cups warm water. Stir and cook.
7. When rice is half-cooked, top the tomato and simmer until rice is fully cooked.
8. Remove the tomato and set aside, measure 4 cups of rice and let cool in a plate.
9. Heat oil in a pan and fry the rice. Continue stirring for 5 mins. Add 1 pack of Knorr All-in-One + Meaty Seasoning Granules. Stir well and cook for another 5 mins. Serve and top with fried pork, crispy kangkong leaves and other vegetables.
TIP: You can also try this sauce with your chicken rolls: Just mix equal parts of cornstarch, water, soy sauce and brown sugar. Bring to boil until thick, adjust seasonings if necessary, then add ground peanuts and finely chopped garlic
2. When half cooked, add 1 tbsp Knorr Sinigang Mix - Original. Stir and simmer for 10 mins. Drain.
3. Heat pan and line the pork until both sides are slightly brown in color. Remove from pan and drain.
4. Vegetable preparation , Dissolve 2 tbsp of Showa Batter Powder in 2 tbsp cold water. Mix well.
5. Dip the kangkong leaves, okra, sili, radish, and sitaw, and deep fry for 2 mins. Drain and set aside.
6. Rice preparation , Wash and drain rice. Add the dissolved Knorr Sinigang Mix - Original broth in 2-2 1/2 cups warm water. Stir and cook.
7. When rice is half-cooked, top the tomato and simmer until rice is fully cooked.
8. Remove the tomato and set aside, measure 4 cups of rice and let cool in a plate.
9. Heat oil in a pan and fry the rice. Continue stirring for 5 mins. Add 1 pack of Knorr All-in-One + Meaty Seasoning Granules. Stir well and cook for another 5 mins. Serve and top with fried pork, crispy kangkong leaves and other vegetables.
TIP: You can also try this sauce with your chicken rolls: Just mix equal parts of cornstarch, water, soy sauce and brown sugar. Bring to boil until thick, adjust seasonings if necessary, then add ground peanuts and finely chopped garlic
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