After Adobo, Sinigang, a tamarind-based sour soup, is probably considered the national dish of the Philippines. Some liken it to a soup found in Thailand and in Thai restaurant, but this soup is generally more dense, with more ingredients. A sour soup can be very refreshing, lo-calorie and easy to make and is ideal for hot, humid tropical weather.Regionally, there are different variations, but in general, there is a Sinigang soup base, and the protein portion can be fish/shellfish, pork, beef, or chicken. But it’s most commonly served with pork or fish.
Things You'll Need
- 3 lbs. pork, fish or shrimp, etc.
- 2 tablespoons minced garlic
- 1 medium onion, chopped
- 1 packet sinigang tamarind soup mix (found in international food section)
- 16 cups water
- 1 bok choy, chopped in 1 to 2 inch slices
- 1 bunch mustard greens
- 1 daikon radish, chopped in thin round slices (optional)
- ½ lb. string beans
- 1 medium tomato, chopped fine (optional)
- 1 medium potato or taro root, chopped in large chunks (optional)
- Large soup pan
How to Make Sinigang
Brown meat or fish with garlic, onions and salt.
Add Sinigang mix to water in a large pot.
Add string beans, tomato and protein, cook on medium heat for about 40 minutes.
Add potatoes or taro root and cook for another 10 minutes.
Add Daikon Radish, Bok choy and mustard greens and cook about 10 additional minutes.
Tips & Warnings
- Serve as soup or over white steamed rice.
- Photo Credit www.frechie.com
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