Sinigang is a Philippine dish consisting of meat or seafood and vegetables simmered in a sour broth, often with a base of rice washing (water used to rinse rice). The sour soup goes well with rice, the staple food of all Filipinos. Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, kamias, or raw mango among others. If you’re tired of the classic sinigang in tamarind, you may try these recipes to suit your taste buds.
Sinigang na Bangus sa Miso
Ingredients:
1 to 2 lbs milkfish, cleaned and sliced
1 bunch mustard leaves
3 medium tomatoes, quartered
1 pack tamarind soup mix
2 ½ tbsp fish sauce
2 pcs long green chilis
½ cup white or yellow miso
1 medium yellow onion, sliced
2 tbsp cooking oil
6 cups water
Cooking Procedure:
1. Heat the cooking pot, then pour in cooking oil
2. Put the onions when the oil becomes hot, sauté for 2 minutes
3. Add the miso and cook for another 2 minutes
4. Put in the fish sauce and water, stir, and bring to a boil
5. Add the tomatoes and tamarind soup mix. Cook for 5 minutes
6. Put in the long green chilis and milk fish. Cook for 15 minutes in low heat
7. Add the mustard leaves and turn off the heat. Cover the pot and let the residual heat cook the greens
8. Transfer to a serving bowl and then serve
Shrimp Sinigang in Kamias
Ingredients:
½ kilo prawn or shrimp, cut the sharp parts, wash and drain
1 cup kamias
1 medium red onion
2 medium tomatoes
1 long green pepper
½ cup kangkong
½ cup okra
Cooking Procedure:
1. In a pot, boil the kamias in 2 cups of water
2. Mash the kamias against the side of the pot when cooked
3. Add onion, tomatoes and pepper
4. Drop the prawns or shrimps. Boil until they turned red or dark orange
5. Add the vegetables and boil for 5 minutes
6. Transfer to a bowl and then serve with steamed rice
The Classic Sinigang na Buto-buto
Ingredients:
2 lbs pork buto-buto
1 bunch kangkong
3 tbsp fish sauce
1 bunch string beans, cut in 2 inch length
2 pcs tomato, quartered
2 pcs siling haba
1 tbsp cooking oil
2 liters water
2 pcs taro (gabi), quartered
1 large onion
1 pack sinigang mix
1 cup okra
Cooking Procedure:
1. Heat the pot and put in the cooking oil
2. Sauté the onion
3. Add the pork and cook until outer part turns light brown
4. Put in the fish sauce and mix the ingredients
5. Pour the water and bring to a boil
6. Add the taro and tomatoes and simmer for 20 minutes or until pork is tender
7. Put in the sinigang mix and siling haba
8. Add the string beans and okra. Simmer for 5 minutes
9. Put in the kangkong, turn off the heat and cover the pot.
10. Serve hot
Sinampalukang Manok
Ingredients:
2 tbsp cooking oil
2 tbsp chopped onions
2 tbsp grated ginger
1 kilo native chicken
2 chicken bouillon cubes
1 ½ liters water
2 cups fresh sampalok
1 cup chopped eggplant
1 cup sampalok leaves
3 pieces siling haba
1 bundle kangkong sliced
Salt and pepper to taste
Cooking Procedure:
1. Heat oil in a cooking pot
2. Saute onions and ginger
3. When the onions become soft, add the chicken and then cook until the color of the outer part turns light brown
4. Pour in the fish sauce and then add chicken bullion. Stir
5. Pour water and let it boil
6. Add tamarind leaves and sampalok puree. Simmer until chicken becomes tender
7. Add the eggplant and siling haba. Cook for 5-8 minutes
8. Put in kangkong and cover the cooking pot. Let the residual heat cook the greens
9. Transfer to a serving bowl and Serve
Sinigang na Bangus sa Bayabas
Ingredients:
1 big bangus, cut into serving portion
1 cup kamote leaves
2 siling haba
1 cup ripe guava
1 red onion, cut into two
Salt and pepper to taste
1 liter water
Cooking Procedure:
1. Pour in the water in a pot. Let it boil
2. Add the onion and peeled guava. Cover and let it cook for 10 minutes
3. Mash the cooked guava against the side of the pot
4. Put the bangus, sweet potato leaves and siling haba. Let it boil for 5 minutes
5. Add salt and pepper. Serve hot
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