Mama Would Have Loved This Sinigang Recipe

[@misspeppurrrmint0610]

That's why we boil first our meat before adding the tomatoes and onions because once we remove the scum, the tomatoes and onions goes with it

[@TossyAlakim]

Yep I do a quick boil too. Water first just enough to soak the meat, when it's halfway boiling point then I drop the meat, so that way it won't be overcooked. Throw that water entirely. Specially if I'm gonna cook chicken soup like Tinola. Walang lansa

[@aimeeolivia2382]

My dad and I do the same thing. Boil meats than do the rest of it.

[@MG-vk2ig]

When you and Papa made sinigang I used that recipe. Used one packet and then added another half. It's what we preferred. Was different, but we liked it and good way to get in veggies!

[@trinakins]

Benji, you're correct. we boil the meat to clean the impurities, then wash the meat again. there's a funky taste from the scum when we skip this process. what i usually do is i saute & brown the meat with the aromatics & lotsa tomatoes to incorporate flavor. i also add ground pepper, to bloom it (for additional flavor) and i also add the sinigang mix (sauteing process) by doing this it becomes more flavorful, the meat cooks in it's own juice. i do this for aroubd 20-25 minutes then i can add boiling water for the soup and cook it until it's tender. i also add taro, then mash it. the taro helps thicken the soup. so sooo good!😊

[@ElenaVG]

Yum, love oxtail!!! This would make for a nice Sunday family meal. Thanks.

[@cherrywahap7865]

Happy new year Travis fam ❤❤❤

[@Hundeedoo]

I also add enoki mushrooms in my sinigang. I learned it from when I visited some family in Japan. They made me sinigang with enoki mushrooms and it was amazing.

[@lilxlatte]

truly curious as i never owned a dutch oven, is the edges/weared down parts of the dutch oven safe?

[@annn8389]

We boil the meat to release the impurities thus the soup is clear

[@joanvelasquez6934]

It depends on which region you are in the Phil, in Batangas we saute it for browning instead of boiling them

[@Lovely-719]

I like to add either jalapeno or whole pepperoncini(aka banana pepper) or two to add some extra zing to my sinigang!

[@Hundeedoo]

I literally just made sinigang for dinner then I see this on my feed. Actually my 1st time using beef because that the only meat I have in hand, and it is so good. I might not ever go back. Beef is the way to go for me.

[@babyjaz206]

instead of beef or pork try it with salmon and miso paste. Its going to add depth and more umami to this classis filipino dish. Search for sinigang sa miso

[@lmnl13]

I’ve made this twice before and it’s good. But I haven’t had the “real” dish so it was a bit hard to tell if I made it good or not! So yummy though!

[@sweetGGbaby]

I want to try this dish so much but it looks like there is a lot of oil from the meat and wouldn’t that make the soup super greasy?

[@xKewwyy]

that’s because he didn’t parboil the bones first to clean it 🥴

[@Sw33tVy]

you parboil so you have clear broth and no frothy foam on top or chunks of blood clots floating ( impurities and scum) around and get rid of the strong meat smell :)

[@isagoldfield7393]

Yummmmyyyy❄️✨☃️

[@c677nueva]

Do you guys have it with water spinach too ?

[@joanbarber5384]

I watched Judy make this so I bought the packet on Amazon. I made the recipe and I have to say it was so sour I could not eat it. And I see you putting in more than one packet. I was so disappointed I couldn’t eat it.

[@kewpea_]

It’s definitely an acquired taste.

[@terisgreen]

You can add fish sauce to taste 🥰

[@Tina-ol1kh]

You need to balance it with some sugar and fish sauce and chicken powder. Benji just doesn’t know how to make it the authentic way.

[@marieclairearellano538]

You should put some first and then add a little bit more if you need more than do the same they do. You should watch different videos at KZbin for different styles.

[@JuanGabrielBinuya]

Kabayan Happy New year

[@darlenebrown3993]

I have always wonder what the long white vegetable (Dykon) 😬taste like. Not sure how to spell it. I have seen other Japanese ladies use it a lot in their dishes.always curious what it taste like.

[@joyness86]

To me, dykon doesn't have much of its own flavor. It's pretty mild and great in sinagang because it takes on the flavors of the soup. It also provides a nice crunch depending on how long you cook it. I think it's most similar to the taste and texture of a parsnip or jicama.

[@darlenebrown3993]

@@joyness86 oh cool, Tks

[@annn8389]

We make pickle out of daikon and it is good !

[@emilyellefsen9058]

No garlic? I'm surprised! But beef in sinigang sounds like it would be so goood :D

[@marieclairearellano538]

Garlic is not included in the recipe

[@TossyAlakim]

You can add like two uncrushed to add flavor. Beef sinigang is a normal thing in Dubai because most restaurants can't deliver pork dishes. I think the permit is way too high for non-halal food delivery. Anyway what Benji cooked here is Sinigang Bulalo

[@melonwatermelonnn]

There's never garlic in Filipino sinigang

[@Baabyvivs2]

Chinese people also boil our meat first, especially pork to clean it

[@marieclairearellano538]

Batchoy Ang green beans, use them for nilaga not for sinigang. Also use Chinese eggplant 🍆 not the big one. And the reasons why you boil the meat is to get rid of the dirt from the meat, and you scoop it so so your soup will be cleared than having those dirt in your soup and eat it.

[@clacyangraclawaslam7044]

HAPPY NEW YEAR 2024-2025😭😭😭😭Hiiiiiiiiiiii

[@flipgalrn]

❤❤❤❤

[@bettydavis7904]

Any body for Benji. Culinary expertise !!!! 💥

[@marieclairearellano538]

I don’t understand why you do it the different way of cooking the sinigang. I know you mentioned that you’re not doing it the traditional way but people watch your videos so for me is the misleading the viewers by doing that.

[@angelicajulia321]

It's not misleading, it's literally "his" recipe. Basically if you have the Sinigang Mix you're good to go.

[@lilymelania]

How is it misleading when he never claims that it's a traditional recipe he is showing us. He literally says he's making it differently and he is making it how he and his family enjoy it.

[@lynricafrente6979]

There are lots of versions of sinigang in the Philippines, actually. I personally cannot tell which one is “traditional”. 😂 I think it all boils down to the pang-asim. Each region has its own kind of pang-asim, depending on what grows or is available in the area - sampalok, bat-wan, guava (bayabas), tomatoes, pineapple, dahon ng libas/adwas.