Filipino Sinigang Tamarind Soup Recipes

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 NA ULO NG SALMON (SALMON HEAD IN TAMARIND SOUP)

Steps:

• Heat oil in a large pot. Sauté onion and tomatoes until onion becomes translucent.
• Put in Salmon head and lightly fry in oil for 20 minutes.
• Pour in water and add tamarind soup mix. Mix well.
• Add the salmon head and radish.
• Bring to a boil and simmer for 5 minutes.
• Add the okra and miso, mix well. Season with fish sauce if needed.
• Add mustard leaved and kangkong leaves, simmer for a few seconds and turn off heat.
• Serve hot with steamed rice.

CHICKEN SINIGANG

Steps:

• Heat the cooking oil in a thick pan or pot.
• Saute the shallots, garlic and tomatoes just until softened.
• Add the chicken and pour in the fish sauce.
• Cook, stirring often, until the chicken has lost its raw appearance and the liquids have almost dried up.
• Pour in water (or chicken broth), four to six cups, making sure that the chicken pieces are submerged in liquid.
• Bring to the boil, lower the heat, cover and simmer until the chicken is tender.
• Taste the broth and add more fish sauce, if needed.
• Take the yard-long beans and radish and stir into the soup. Cover and simmer for about five minutes.
• Taste the broth and add more fish sauce, as needed.
• Add the kangkong stalks (the leaves go in last), stir and simmer for another five minutes.
• Taste the broth, add more fish sauce if needed, then stir in the eggplants. Cover and simmer for five to seven minutes.
• Check the broth again if more fish sauce is needed before stirring in the kangkong leaves. Simmer for another five minutes.
• Pour in the tamarind extract, stir well and bring the soup to a simmer.
• Give the broth a final taste, add fish sauce to balance the sourness of the tamarind broth, if needed, before serving your chicken sinigang.

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.