Sinigang
Sinigang is a cherished Filipino dish celebrated for its sour and savory profile, made with tender meat or seafood, fresh vegetables, and a tangy tamarind broth.
Ingredients
Proteins
- 1 lb beef short ribs or brisket Common choice for a hearty Sinigang.
- 1 lb shrimp or firm white fish (like tilapia or milkfish) For a lighter alternative.
Vegetables
- 2 medium tomatoes, quartered Adds subtle sweetness.
- 1 medium onion, quartered Provides aromatic depth.
- 1 cup okra, sliced Contributes to the soup's texture.
- 1 medium eggplant, cut into wedges Absorbs flavors effectively.
- 1 cup taro (Gabi), peeled and cubed Makes the dish filling.
- 2 cups spinach or kangkong (water spinach) Added at the end of cooking.
Sour Agents
- 1 cup tamarind (Sampalok) pulp Traditional souring agent.
Instructions
Prepare the Sour Broth
- Bring a large pot of water to a boil.
- Add the tamarind and simmer for 10-15 minutes.
Cooking Proteins
- Add the beef and simmer for 60-90 minutes until tender.
- If using shrimp or fish, add them and cook for 5-7 minutes.
Incorporating Vegetables
- Add the firmer vegetables first, such as taro and eggplant, and simmer for 5-7 minutes.
- Introduce delicate greens, such as spinach or kangkong, and simmer for an additional 3-5 minutes.
Notes
Adjust the sourness by adding more tamarind or sugar as desired. Serve with steamed rice and enjoy.