Sinigang is a tangy and savoury stew from the Philippines. The one-pot meal uses meat or seafood and vegetables with a sour profile generally associated with tamarind. The souring agent can vary through the islands. Locals use green mangoes, lemons, guavas and exotic fruit like batwan found in the southern islands of Visayas.
Traditionally fresh tamarind is boiled, crushed and strained before adding it to the stew. Asian stores carry readymade packets of granulated tamarind to make life easier. Keeping the head and tail on the shrimp adds sweetness and depth to the broth.
Adobo may be considered the national dish of the Philippines, but sinigang is a strong contender due to its indigenous ingredients and flavours filled with umami goodness.
This recipe is so versatile that it can be used with pork short ribs and beef as well.
shrimp (deveined, heads and tails on)
long green chillies
sinigang tamarind mix packet
white daikon sliced diagonally
eggplant sliced diagonally
string beans cut into 2-inch strips
In This Recipe
In a medium-sized pot heat oil and sauté onions and tomatoes. Mix in the miso and cook for at least 3 minutes
Add rice water and bring to a rolling boil. Reduce heat to medium-low. Break green chillies and add the sliced daikon to the pot.
Simmer the daikon until it is almost cooked, to maintain a crunch. Approximately 3 to 5 minutes. Add the okra, string beans, and eggplant with the shrimp.
Stir in half of the tamarind mix and fish sauce. Increase heat until the shrimp is cooked and vegetables are still bright green.
Add salt to taste and adjust sourness to your preference. Lastly, top with water spinach and turn off heat.