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Author Notes: Growing up, this has been my most requested Filipino dish. I particularly enjoy its pleasantly sour taste. There exists many variations of this recipe; here is my take on it. Enjoy. Check out my food blog at frenchcuisse.com —William Valle
Serves 4 - 6 people
- 10 cups water (preserved from washing rice)
- 1 onion sliced
- 3 tomatoes in quarters
- 1 peeled radish (350g)
- 18 Chinese string beans (260g)
- 15 okras
- 1 eggplant
- 2 long green peppers
- 2 1/2 tablespoons fish sauce
- 1 chicken bouillon cube
- 350 milliliters tamarind paste
- 1 teaspoon salt
- 1/2 bag of spinach (160g)
- 16 shrimps
- 1 lemon
- Rinse 2 cups of jasmine rice and preserve the water until you have a total of 10 cups. Proceed cooking the rice in a rice cooker (1:1 ratio) or any other method of your choice.
- In a large pot, combine the water, onion, and tomatoes. Season with salt. Cover and bring to a simmer for 10 minutes.
- Rinse vegetables and cut the radish, eggplant and string beans into three-inch sticks. Cut the top part of the okras only.
- Once the water is simmering, press the tomatoes using the sides of the pot.
- Add the radish and the string beans. Cover and bring to a boil for 5 minutes or until almost tender.
- Add the okras, eggplant and peppers.
- Season the soup with fish sauce, tamarind paste and bouillon cube. Stir and cover.
- With a pair of scissors, cut the rostrum from the head of the shrimps.
- Finally, add the shrimps and spinach and stir.
- The soup is ready once it starts to boil.
- Adjust the seasoning by adding fish sauce.
- Serve with a bowl of rice and squeeze a wedge of lemon to your soup.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup