Now that the rainy season has arrived, the temperatures dropping and everyone's feeling under the weather most of the time. It's the perfect time to whip up our favorite soup dish, sinigang. If you are looking for something to spice up your usual cooking, here's another version of our ever favorite sinigang. Sinigang with a twist, called red sinigang because of inclusion of tomato sauce in the dish.

Searing is a process of cooking that creates the crusty surface texture most people find appealing and the caramelized sugars that gives us that flavor we want. I personally like searing chicken rather than frying it. For this recipe, you may opt to oven bake the chicken for a more healthier choice. I was browsing through my recipe books and magazine to look for a recipe I could use as "pambaon". I bumped into this recipe in my Yummy food magazine October 2012 issue. I like searing meat to the same degree of sauteing it.

One weekend, I was running out of ideas on what food to prepare, and just scanned through all the things we have on the kitchen. An idea popped into my mind and I decided to make meatballs with sauce. Here's my version.

Meatballs in Tomatoes and Cream

Sinigang is a staple for every Filipino household. It had been a crowd favorite ever since. It is actually easy to cook this recipe because of the commercialized soup packs readily available to aid busy people in cooking it. Different ingredients can be used as a base for the sinigang recipe like pork, shrimp and chicken (which is also known as Sinampalukang Manok). Here's my version of the very easy and simple pork sinigang.

Sinigang na Baboy ( Pork in Tamarind Soup)