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
Ingredients
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10 cups
water (preserved from washing rice)
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1
onion sliced
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3
tomatoes in quarters
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1
peeled radish (350g)
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18
Chinese string beans (260g)
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15
okras
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1
eggplant
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2
long green peppers
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2 1/2 tablespoons
fish sauce
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1
chicken bouillon cube
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350 milliliters
tamarind paste
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1 teaspoon
salt
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1/2
bag of spinach (160g)
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16
shrimps
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1
lemon
Directions
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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.
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In a large pot, combine the water, onion, and tomatoes. Season with salt. Cover and bring to a simmer for 10 minutes.
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Rinse vegetables and cut the radish, eggplant and string beans into three-inch sticks. Cut the top part of the okras only.
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Once the water is simmering, press the tomatoes using the sides of the pot.
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Add the radish and the string beans. Cover and bring to a boil for 5 minutes or until almost tender.
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Add the okras, eggplant and peppers.
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Season the soup with fish sauce, tamarind paste and bouillon cube. Stir and cover.
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With a pair of scissors, cut the rostrum from the head of the shrimps.
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Finally, add the shrimps and spinach and stir.
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The soup is ready once it starts to boil.
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Adjust the seasoning by adding fish sauce.
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Serve with a bowl of rice and squeeze a wedge of lemon to your soup.
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