sinigang

A tamarind-based stew with shrimp, fish, and vegetables.

Shrimp and Fish Sinigang  (Tamarind Stew) 

onion

garlic

jalapeño pepper

green beans

daikon radish (about 8 ounces)

beefsteak tomatoes

tilapia fillets

shrimp

vegetable oil

(40 grams) packet Sinigang sa Sampalok (tamarind stew mix)

water

rice,

Finely chop 1 medium yellow onion and 4 garlic cloves. Trim the stem and seeds from 1 medium jalapeño, then finely chop. Trim 4 ounces green beans and cut into 1-inch pieces. Trim the stems from 2 bunches Shanghai baby bok choy and separate the stalks. Peel and cut 1/2 daikon radish into 1-inch pieces (about 2 cups). Quarter 4 small tomatoes through the stems into wedges. Cut 8 ounces tilapia into 1-inch pieces. Devein 8 ounces shrimp but leave the shells intact.

Heat 2 tablespoons oil in a small pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and jalapeño, and cook until softened, about 5 minutes. Increase the heat to medium-high, add the tomato, and cook until mostly broken down, about 8 minutes.

Add 1 sinigang seasoning packet and 4 cups of water and bring to a boil. Add the green beans and daikon, and simmer until daikon starts to soften and the green beans are partially cooked, about 6 minutes. Add the tilapia and shrimp and simmer until halfway cooked through, about 2 minutes. Add the bok choy and cook until just wilted, about 2 minutes. Serve with rice.

Sinigang na Hipon

lb. shrimp (cleaned)

Knorr Sinigang sa Sampaloc Mix

kangkong

snake beans

okra

eggplant

daikon radish (sliced)

tomato (sliced)

green pepper

Fish sauce and ground black pepper

Boil water in a cooking pot. Add onion, tomato, and radish. Cover and continue to boil for 8 minutes.

Add shrimp. Cook for 1 minute.

Add Knorr Sinigang sa Sampaloc Recipe Mix. Stir until it dilutes completely. Cover and cook for 3 minutes.

Add long green pepper, snake beans, okra, and eggplant. Stir. Cook for 5 minutes.

Put the kangkong stalks into the pot. Season with fish salt and ground black pepper.

Add kangkong leaves. Cook for 1 minute.

Transfer to a serving bowl. Serve warm with rice.

Pork soup in sour broth with okra, kangkong, eggplant, and string beans. This dish is best during the cold weather.

Pork Sinigang Recipe

lbs pork belly (or buto-buto)

spinach (or kang-kong)

fish sauce

string beans (sitaw, cut in 2 inch length)

tomato (quartered)

chili (or banana pepper)

cooking oil

onion (sliced)

taro (gabi, quartered)

pack sinigang mix (good for 2 liters water)

Heat the pot and put-in the cooking oil

Sauté the onion until its layers separate from each other

Add the pork belly and cook until outer part turns light brown

Put-in the fish sauce and mix with the ingredients

Pour the water and bring to a boil

Add the taro and tomatoes then simmer for 40 minutes or until pork is tender

Put-in the sinigang mix and chili

Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes

Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.

Serve hot. Share and enjoy!

Pork and Chicken Sinigang

pork

chicken

44 g Knorr Sinigang sa Sampaloc Mix (Original)

onion (wedged)

tomato (wedged)

taro ((gabi) diced)

beans

eggplant (sliced)

kangkong leaves

½ water

Heat oil in a cooking pot. Saute pork until most of the fat renders. Add chicken. Continue sautéing until the exterior of the chicken turns light brown in color.

Add onion, taro, daikon radish, and half of the tomato. Cook for 5 minutes. Remove the chicken and set it aside.

Pour water into the cooking pot. Let boil.

Add Knorr Sinigang sa Sampaloc Recipe Mix. Cover the pot and continue cooking in low heat until the pork gets tender (note: around 1 hour).

Add the chicken back into the pot. Cook for 15 minutes.

Put the long green pepper, string beans, okra, and eggplant. Cook for 8 minutes.

Add the remaining tomatoes. Season with fish sauce and ground black pepper.

Add the kangkong leaves. Cover the pot. Turn the heat off and let it stay for 2 minutes.

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