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Sinigang is a famous recipe especially in the Tagalog area. It can be prepared using shrimp, beef, chicken, pork or fish. For this recipe, we are going to use shrimp because it is my personal favorite. The characteristic taste of sinigang is sour and the flavor is such because of the tamarind. Traditionally, you have to boil the tamarind in water so as to achieve the sour flavor. But with the fast-paced life of Filipino households today, there are several brands of instant tamarind mixes that will make cooking easier and faster. The demand of these sinigang mixes have soared in the last few years because this dish is undeniably delicious and satisfying that most families could never do away with it even for just a week. For this recipe though, we are going to use the traditional method.
Ingredients:
- 1 kilo shrimp
- 2 pieces radish (regular size, sliced)
- 1 bundle Kangkong (cut into 2" long)
- 1 bundle sitaw (string beans)
- ¼ kilo sampalok (tamarind)
- 3 pieces long green chilli
- 3 tomatoes (sliced into quarters)
- 1 onion (diced)
- water
- salt or patis (to taste)
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Cooking procedure:
- To soften the tamarind, place in a small casserole or pan together with water and bring to a boil. Mash and have all the juices extracted.
- Place the radish, tomatoes, onions, tamarind juice and water in a casserole. Place under medium heat and bring to a boil.
- Adjust the fire to low and add the shrimps, green long chili, string beans, and kangkong. Let it simmer for about 5 minutes.
- Use salt or patis for seasoning.
- You can place the cooked sinigang nga hipon in a palayok (pot) and serve hot.
Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world.
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