Staff Meal: Sinigang & Turmeric Tofu on a Rainy Day
Before service, I put together a simple soul-warming staff meal that hit just right for the cold and rainy weather. I made Filipino Chicken Sinigang, a comforting tamarind-based soup that’s sour, savory, and packed with depth. The chicken was simmered until tender, absorbing all the flavor of the broth along with the vegetables and aromatics—, tomatoes, pak choy, lemongrass, and tamarind slices. It's basically very similar to a Hokkien dish in Malaysia called chai buoy. That tangy warmth from the tamarind really woke up our appetites and lifted our spirits. Super appetizing and delicious soup that pairs perfectly with rice.
To go with it, I fried up some tofu that I had marinated with turmeric and a touch of salt. The tofu was deep fried and had a golden crust, earthy flavor, and a soft, fluffy interior. It added a nice contrast to the soup—simple but flavorful. It's a dish that I remember eating growing up made at a small stall that has long since closed down. Remembered about it and decided to try and make it. Turned out really good and brought back some good memories of when my mum bought this for me when I was a kid.
We served everything with plain white rice, letting it soak up the broth and pair with the crispy tofu. No fuss, just hearty, honest food made with care. It was the kind of meal that brings comfort before the storm of service begins.
