Having a sour soup can be very refreshing for the summer, and you will find the Knorr Sinigang Mix from most Asian supermarkets. The sourness comes from tamarind, and other essential ingredients include tomatoes, a meat of some sort and, often, green beans. In this version of the recipe using the Knorr Mix, we are going to use pork ribs, and to make them extra tender, we’ve included cooking it with an electric pressure cooker. Continue reading “Sinigang soup from Knorr Mix – a Filipino Sour Soup”
There are a couple of sauces that are good to stock in the food cupboard for a quick and tasty meal, and if you want to cook Japanese curry (aka kare raisu), then S&B Golden Curry sauce mixs are one of my favourites. They are like stock cubes, and come in three strengths: mild, medium hot (as above) and hot. I’m using the medium hot one below, as it seems to provide the best balance for the chicken curry. They’re also stocked in various supermarkets, including Sainsbury’s and Waitrose. If they don’t have it in your local store, then you can even buy it on Amazon.
You won’t need to add any other flavourings or spices to the curry – the cubes are all you’ll need. There are clear instructions on the box on how to use the sauce mix, although the cooking times are a bit vague. My favourite to make with the sauce mix is a chicken curry with carrots, potatoes and garden peas (plenty of vitamins)!
The following serves 2-3 people (closer to 3), and you’ll need to cook some rice separately. The total cooking time is around 30 minutes, and the prep is very simple, as you don’t need to slice any of the ingredients into very fine pieces.
300-350g of chicken breast fillet
1 large potato
1/2 an onion
1 tbsp of shaoxing rice wine (optional)
150g of garden peas
2 curry cubes
You’ll also need a dash of oil and some water.