The other half of the tadyang or beef ribs that wasn’t deep-fried was set aside for a sinigang (tamarind soup) on a rainy day… The ribs were boiled over very low heat with some onions and peppercorns for roughly 4 hours until very tender. The peppercorns were extrracted from the broth, then two cups of freshly made sampaloc broth was added. Season with fish sauce and salt until you get the right balance of sour and salty to your family’s liking. We like it very sour. :)
Add in the mild chilies, the sliced radishes, long beans, eggplants and water spinach and serve piping hot with lots of rice on the side. Oh, btw, did you know what the origin of the phrase “piping hot”? Apparently, according to this website, the phrase is derived from “the sizzling, whistling sound made by steam escaping from very hot food, which is similar to the sound of high-pitched musical (bag)pipes”… now isn’t that cool or should I say hot? I learned some trivia today, did you?