An entry I am honoured to host this month’s Lasang Pinoy Food Blogging Event is from Jovic Rivera, a Pinoy colleague and the restaurant manager at The Empire’s Bunker Café . . .

When comfort food comes to mind, I always remember my childhood years in a barrio called Sapang Bato in Angeles City, Philippines. I was under the guidance of my lola and tito who saw me through until completing my HRM course. Having limited resources back then resulted in limited amount and quality food on the table.

It is surprising to note how a small tin of sardines, or two pieces of scrambled eggs, or three pieces of tuyo [dried salted fish], eaten with sinangag [fried rice], could feed at least six to seven people!

Occasionally, when budget allows, my lola would prepare what has become my favourite comfort food — Sinigang na Baka [Sour Beef Soup], having less ingredients though [meat and veggies] than my ‘own version’ these days. More often as well, lola would use carabao meat as it was way cheaper than beef. It would be a feast for all of us at home then if we had sinigang for our meal, with the warm, sour soup lifting up everyone’s spirits, with the hardships and desperation forgotten . . .

Today, having served [as well as eaten] almost every hotel food one can imagine, the sight and smell of tuyo and sinangag on the table is more of a feast, than all the fancy dishes I have tried along the way, getting to where I am now . . . My three kids however, do not seem to share this enthusiasm though . . . :-)

When homesickness strikes me [as typical of any Pinoy away from home], sinigang na baka would be the most comforting food I could think of having . . .

SINIGANG NA BAKA

Ingredients

1 kilo beef [for stewing, cut into cubes]
12 pcs sampaloc [tamarind]
2 onions [diced]
6 tomatoes [quartered]
2 pcs radish [sliced diagonally]
4 pieces gabi [yam, peeled and cubed]
2 pieces eggplant [sliced diagonally]
1 bundle sitaw [stringbeans, cut into 2" length]
1 bundle kangkong leaves
4 pieces green sili
6 cups water
Salt and Patis to taste

Method

Boil tamarind to soften. Pound and strain all juices and set aside.

In a large pot, bring beef to a boil, lower fire and simmer for an hour or two until beef is tender. Take out all scum that rises to the surface.

Add onions, tomatoes and tamarind juice, followed by gabi, and cook for a few minutes. Add in eggplant, sitaw and green sili.

Season with salt and patis to taste. Add in kangkong leaves. Remove from heat and serve hot.

By Jovic Rivera

Lasang Pinoy 4