The wonderful Nikki joined us to teach not one… but two dishes from the Philippines! Our first dish featured here is a sour and salty soup, and the second is a a sweet avocado snack. Below are the recipes.
Watch the recording of our class
Pork Tamarind Soup Recipe
(1.5 hours)
Ingredients:
½ chopped white onion
½ a rack of baby back ribs
olive oil for cooking onions
3 tbsp fish sauce
8 cups water
1 packet tamarind soup mix
1 sliced daikon radish
1 bunch water spinach
Directions:
In a pot, sauté ½ a chopped white onion in oil.
When glassy and somewhat clear, add pork to brown the outsides. I use half a rack of baby back ribs, separated into individual pieces. You can also use pork belly but that might be too oily for most.
Add 3 tbsp fish sauce.
Add 8 cups water and tamarind soup mix.
Add sliced daikon radish.
Bring to a boil. Then lower heat and let simmer for an hour.
Add water spinach. Cover and let simmer for another 15 minutes.
The longer you keep the soup, the more flavorful it gets.
Eat with rice!
Sweet Avocado Snack Recipe
(5 minutes)
Ingredients:
1 avocado
¾ cup milk
1 tbsp sugar
3 ice cubes
Directions:
Scrape 1 avocado into a bowl
Add ¾ cup milk
Add 1 tbsp sugar
Add 3 ice cubes
Mix all ingredients together and enjoy! Only add the ice cubes right before you eat it.