Filipinosinigangtamarindsoup Recipes

A TRADITIONAL FILIPINO DISH - SINIGANG

Steps:

• Boil beef in water for 10 minutes just to remove the scum, rinse in running water to remove any impurities.
• Place watermelon on the bottom then top it with beef, onion, ginger and lemongrass then top it up with water just enough to cover everything. If using tamarind place it on a muslin cloth and tie the ends. Bring to a boil then simmer for 1 hour minutes.
• Add the taro then continue to simmer for 30 minutes.
• Add the sinigang mix or if using tamarind extract all the juice by wringing the muslin cloth multiple times then remove once all juice is extracted. Remove the lemongrass at this point.
• Add green finger chillies and okra then cook for 5 minutes.
• While boiling add the kangkong leaves and cover, turn of the heat.
• Season with freshly ground black pepper and fish sauce.

FILIPINO SINIGANG (TAMARIND SOUP)

Steps:

• Saute ribs garlic onions and salt to taste until brown.
• In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
• Remember you can eat this with rice.
• Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
• It is good if the meat easily comes away from the bone.
• You can eat this straight or over rice or both.

SINIGANG (FILIPINO SOUR SOUP)

Steps:

• Saute' onion, garlic and ginger in coconut oil for 2 minutes.
• Add broth, tamarind, fish sauce, eggplant and serrano chili. Bring to a low simmer for 10 minutes, or until eggplant is tender.
• Add salmon (see notes), tomatoes and Bok Choy (if substituting spinach, wait and add just before serving), cook another 5 minutes or until salmon is just cooked through. Add miso water mixture.
• Garnish and serve with rice if desired.

VEGETARIAN SINIGANG (FILIPINO TAMARIND OR SOUR SOUP)

Steps:

• Chop all vegetables. If you use chayote, just cut it in half from where the dip is. It's similar to a mango with the shape of the pit being flat, but the pit is soft unlike in a mango so there's no need to cut around it. Remove the pit/seed from the two halves. Dice, peeling is not necessary.
• A note about the tamarind soup mix: If you're vegetarian or sensitive to MSG check the ingredients on the packet. I think they all have MSG, and most have pork, fish or beef in them. I found tamarind broth cubes (listed as tamarind powder b/c Zaar doesn't recognize it) which have less of those things in them which is great, but the best is if you can find real tamarind. I have found both of these in Asian grocery stores in the US, though you can occasionally find them in the ethnic foods isle of a grocery store. If you're using tamarind remove the hard outer shell. The insides feel and sometimes smell like the insides of raisins or prunes. If the tamarind tastes sweet it's not going to give you the right flavor for the soup, but can still be close with kalamansi or lemon juice added. It should be a sour taste. Soak the tamarind pulp, seeds and all, in 1 cup of warm water. Mash this with a fork to remove most of the tamarind from the seeds. Fish out the seeds and the membranes and reserve the liquid to add after potatoes are cooked.
• Cook potatoes in water with a touch of salt for about 10 minutes, or until almost cooked through.
• Add remaining veggies and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
• Taste broth and adjust water and tamarind seasoning and salt to your liking. Keep in mind that if you're serving this with rice, as I always do, you probably want more intense flavors and a more stew like consistency.
• I typically double this recipe since it keeps well in the refrigerator and it gets eaten quite quickly even with just me and my husband. It is important to cook the potatoes before you cook the other veggies because the acid from the tomatoes and the tamarind mix prevent the potatoes from ever cooking through if you add them straight away. The quantities are still an approximation as I've never measured, so if you make this I'd love if you gave me feedback about your input on amounts of water, what seasoning you used etc.

SINIGANG NA BANGUS (FILIPINO MILKFISH IN TAMARIND BROTH)

Steps:

• Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.