Filipino Sour Soup

This soup called Sinigang is made with Knorr Tamarind soup mix and is so easy to make.  It's a staple in the Filipino kitchen and can be made with variations using different meats such as shrimp, beef and pork, and many different vegetables.  However, the soup is always made with tomatoes and onions.  I used baby back pork ribs that I bought from my local Asian market, and my vegetable choice was baby bok choy, gai lan (Chinese broccoli), and Daikon radish.  In a large soup pot, onions and ginger are sauteed in oil for a few minutes then the pork and tomatoes are added and browned for 15-20 minutes.  Fifteen cups of water is added along with the Tamarind mix and simmered for about an hour.  Add sliced Daikon radish and simmer another 30 minutes, then at the last minute add the bok choy and gai lan just long enough to wilt a little.  Serve over rice and enjoy this soup chock full of healthy vegetables with a slightly sour taste.

Sriracha Honey Salmon

I found this wonderful pan-seared Asian salmon recipe on rasamalaysia.com.  I bought a cut of salmon with skin on from my local Safeway for $3.42.  I mention the price because pan-seared salmon at most restaurants is easily $25.  The salmon filet is marinated for 1-2 hours in a mixture of Sriracha, rice vinegar, honey, soy sauce, grated fresh ginger and minced garlic.  Drizzle a little toasted sesame oil in a pan and sear skin side down for several minutes, then flip and sear the other side.  Flip again and pour the marinade over the salmon and continue cooking until just barely done.  Salmon is best when it's not overcooked.  Serve topped with sliced scallions.