Sinigang is a Filipino soup-based dish that is pleasantly sour and just a tiny bit spicy. A number of souring agents are used, the most popular of which is the tamarind. Calamansi can also be used, since tamarind is not always readily available. If my memory serves me right, I've also had sinigang with santol in it, complete with the seeds. My mouth is watering just by thinking about the santol!
I call this recipe a shortcut because:
- we used Sinigang Mix (sold in packets in Asian stores) instead of doing the lengthy preparation for the tamarind;
- shrimps with their shells still on are usually used but all we had in the ref were already processed shrimps, so to speak;
- We also added just one leafy vegetable, but sinigang can have other greens such as sitaw (string beans) and okra.
This is the sinigang for when you are short in ingredients.
Ingredients:
1 liter water
1 pack Sinigang Mix
1 big onion, quartered
4 medium tomatoes, quartered
1 bundle kangkong (water spinach) - washed. Tear off the leaves from the main stem, then cut the stems into bite-size portions
3 pieces long green pepper
500 g shrimp
salt or fish sauce (patis)
Procedure
Place the water, onion and tomato slices in a pot. Cover and bring to a boil over medium heat.
Add the Sinigang Mix and let simmer for two minutes. Taste and adjust with salt or fish sauce.
Add the shrimps and continue simmering for 5 minutes. Turn off the heat and add the kangkong. Keep covered for about 5 minutes more for the kangkong to cook.
Serve with fish sauce (patis) on the side.
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