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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
cups water (preserved from washing rice)
tomatoes in quarters
peeled radish (350g)
Chinese string beans (260g)
long green peppers
tablespoons fish sauce
chicken bouillon cube
milliliters tamarind paste
bag of spinach (160g)
- 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