**”May asim ka pa ba?” (Do you still have the peps?)
Debating is healthy in maintaining balance in any relationship. That’s what people often say. Being a lawyer has never been a part of my lingo but everytime hubby says something I always have this itching to say the opposite . Do not worry because like any fairy tale story I agree to agree with him in the end, I just love the idea of teasing him.
However few weeks ago, I don’t know what he ate and we embarked on a discussion about women and our vanity. Ahh I remember he was criticizing the plethora of my shoes and bags. And for the first time I felt I was arguing for real, hedging in defense of all women. Our misogyne society has been maligning women since ages against our eternal quest to be come beautiful. Personally I do not see any problem in that , what is wrong with feeling pretty and getting confidence out of it. As long as it’s done tastefully, morally and with respect to our body and state mind. In short, no to extreme make-over )
So next time your husband tells you that men age like wine and women like cheese just reply them back with a beautiful smile and a bowl of Sinigang.
** May asim ka ba pa? Literally means do you still have the sourness? In the Philippines it is a favorite phrase to tease maturing women.
Recipe: Spicy Sinigang
Sinigang is like Thai’s Tom Yum soup. In this version, I made it spicier and more acid to give lots of kick and peps.
- 1 kilo of pork ribs or pig tail, (cut in chunky pieces)
- 300 grams of fresh tamarind
- 1 onion peeled and quartered
- 1 big tomato quartered
- 1 radish, peeled and sliced
- 1 cup of string beans
- 5 okra or gumbo
- 5 pieces of finger chili (siling haba)
- a pinch of cayenne powder
- 1 dried siling labuyo (birds eye chili)
- a liter of hugas bigas
- some cooking oil
- salt and fish sauce (patis) to taste
- Prep time: 20 minutes
- Cook time: 45 - 60 minutes
- Servings: 5- 6 servings
- Difficulty: medium
In a big casserole, put the cooking oil then fry the onions and tomatoes. Then add the pork ribs or pig tail and continue frying for few minutes. Then add the cayenne powder and dried siling labuyo. Pour the higas bigas (water from washing rice) then cover. Let it simmer. On the first boil, put the tamarind and lower the fire. Continue simmering for about ten minutes. Once the tamarind have softened take them off and, add the vegetables: string beans, raddish and gumbo or okra. Put the cooked tamarind in a bowl and laddle some broth from the casserole. Using a fork, mash the tamarind to get all the juice and pulp. Strain the tamarind juice and pour on the casserole. Add salt and fish sauce to adjust the balance between saltiness and acidity. Put the green chili and turn off the fire.