Sinigang is a soup known for its sour flavor often because of the tamarind flavoring added to the soup base. Unlike western soup where they become side dishes, sinigang is traditionally served as the main course, often with the rice being the ‘side’ dish.
Meat in sinigang includes fish, pork, shrimp and beef and is usually stewed in tamarinds, tomatoes and onions. Common ingredients in authentic sinigang include having okra, taro (gabi), water spinach (kangkong), eggplants, beans (sitaw) and topping it off with a little spice by adding green pepper.
- 1 Kilo Shrimp
- Tamarind (Sampaloc) or 1 pack Sinigang Mix
- 1 diced Onion (diced)
- 2-3 tomatoes (quartered)
- 1 bundle Sitaw (String beans)
- 1 bundle Kangkong
- 3 pieces long green pepper
- 5 cups water (or more for the soup)
- Salt or Patis (fish sauce)
- Boil Tamarind in water to soften and then extract the juice or use sinigang powder mix
- In another bowl, boil water, Tamarind juice (or powder), onions, tomatoes and taro.
- Add in Shrimps (or other meats), Kangkong, Sitaw and green long pepper.
- Simmer for 5 minutes.
- Season with salt or patis.
- Serve hot with rice.