Influences (or Why I Write the Way I Do)

Natalie Goldberg (free-flowing writing)
Clarissa Pinkola Estes (wild woman writing)
Jane Hutchison (direct-to-the-point writing)
Ernest Hemingway (simple words writing)

Tuesday, June 28, 2011

Vitti's Lamb Sinigang

Use lamb loin chops because they're tender and meaty.  Fry first in olive oil, about 3min of each side over medium heat. Remove from casserole. In the remaining oil, saute white onions and tomatoes. Season with salt and pepper. Add back the lamb and 3 cups of water. Simmer in low heat for 1 hour. Continue for another 30min if meat is not yet tender. Add water to in desired amounts. Then add kalamansi juice (about 7-10 pcs depending on water level). Add pechay leaves and turn heat off immediately.  The veggies will be cooked in the soup and retain its crispiness. Bon appetit!

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