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Golden Paneer Sinigang
A golden Filipino-style paneer sinigang with eggplant and taro leaves, finished with bay leaves, vinegar and soy sauce, served over jasmine rice.
Ingredients
Instructions
Cube the paneer and season it, then stir-fry over medium-high heat until well browned, about 7 minutes.
Add the eggplant and taro leaves, cooking until softened, about 3 minutes.
Stir in the bay leaves, vinegar and soy sauce for 4 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let everything simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
