We had this for lunch, and I was in seventh heaven!
I’d like to think that sinigang (Filipino soup or stew) is one of the traditional Filipino food recipes that is truly authentic, although most of what we prepare for the dining table are a fusion of various recipes adopted from several countries that greatly influenced us in the past. One might find several recipes on one table setting with other global influences like French, Italian, Japanese or Spanish or even Middle Eastern for that matter. Just like rice, sinigang is a common dish on the table and it could be prepared in various forms – be it sinigang na baboy (pork sinigang), sinigang na isda (fish sinigang) sinigang na bangus (bangus sinigang) or beef may also be used.
In formal Filipino restaurants, sinigang is listed as a soup but traditionally, it is eaten as a main dish with rice. And it is one of the easiest to prepare. For a simple sinigang recipe, you would need the following:
1 medium size radish, peeled and sliced
2 medium-sized gabi (taro) peeled and cut into cubes
200 grams Knorr sampaloc mix or you can use fresh sampaloc(tamarind)
1 bundle of kangkong (water spinach)
6 to 7 cups water , you can add more if you want
1 medium size onion
ginger (about a thumb size), sliced thinly
salt to taste (I don’t use fish sauce )
2 green pepper (pansigang)
Boil the water in a pot and add pepper corns, onion and ginger. Once it boils add the cubed gabi since it is harder to cook than the rest of the ingredients. The gabi, once cooked thickens the soup. Then add the shrimps, radish, green pepper and season it with salt according to your taste. Add the kangkong last. Don’t overcook it. Serve piping hot.