Sinigang de Melon

Main Course



Sinigang de Melon


  • 1 kilo pork spareribs
  • 1/2 kilo water melon, peeled, seeded, cut into chunks
  • 1 large yam (gabi), peeled, sliced
  • 1 large onion,quartered
  • 1 large tomatoes
  • 2 whole cloves of garlic, peeled
  • 2 to 3 pieces chillies (optional)
  • 1 bundle string beans, cut 2 inches long
  • 1 medium size raddish, cut into cubes
  • 1 bundle kangkong (spinach)
  • salt or fish sauce to taste
  • 1/2 pack sinigang mix (tamarind or sampaloc)

Cookbook Lingo


To spoon off fat or scum on the surface of stews, soups, etc. To remove cream from the top of milk.



  1. Put 4 cups water in a pot
  2. Let it boit then put the pork spareribs to blanch and remove the impurities
  3. In another pot, put the water melon at the bottom
  4. Add the tomatoes, yam (gabi) then the blanced spareribs
  5. Add 8 cups of water, and the sinigang mix. You may adjust the amount of sinigang mix according to your preference.
  6. Cook over high heat and wait until it boils
  7. Add the raddish
  8. Simmer until the meat is cooked and the watermelon are soft and mushy, this would take around an hour
  9. Put the vegetables (kangkong), chillies and string beans and cook for about 5 to 10 minutes
  10. Do not overcook the vegetables
  11. Season with salt or fish sauce to taste.
  12. Serve hot and enjoy!

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