Mama Would Have Loved This Sinigang Recipe
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“Mama Would Have Loved This Sinigang Recipe” üzerine 23 yorum
Happy new year Travis fam ❤❤❤
truly curious as i never owned a dutch oven, is the edges/weared down parts of the dutch oven safe?
No garlic? I'm surprised! But beef in sinigang sounds like it would be so goood 😀
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.
You preboil the meat to get rid of impurities you’re correct. Doesn’t matter if your main broth comes out clear or not, you don’t want that extra gunk from the meat into your soup.
Would love to see you cook Vietnamese dishes: caramelized chicken & caramelized pork riblets. They’re the same, but one is with chicken & the other is with pork riblets. Sorta similar to adobo but it’s with fish sauce & it’s delicious & easy to make. Your family will love it.
HAPPY NEW YEAR 2024-2025😭😭😭😭Hiiiiiiiiiiii
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
Any body for Benji. Culinary expertise !!!! 💥
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!
❤❤❤❤
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.
Yummmmyyyy❄️✨☃️
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.
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
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!
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.
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!😊
I like to add either jalapeno or whole pepperoncini(aka banana pepper) or two to add some extra zing to my sinigang!
❤❤❤🙏🙏🙏😘😘😘🫰🫰🫰😇😇😇👍👍👍🇵🇭🇵🇭🇵🇭👋👋👋💖💖💖
We boil the meat to release the impurities thus the soup is clear
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 🙂
It depends on which region you are in the Phil, in Batangas we saute it for browning instead of boiling them
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?