FILIPINO SINIGANG (TAMARIND SOUP)
Make and share this Filipino Sinigang (Tamarind Soup) recipe from Food.com.
Provided by dageret
Categories Pork
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Saute ribs garlic onions and salt to taste until brown.
- In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
- Remember you can eat this with rice.
- Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
- It is good if the meat easily comes away from the bone.
- You can eat this straight or over rice or both.
Nutrition Facts : Calories 463.9, Fat 34.6, SaturatedFat 12.6, Cholesterol 125.1, Sodium 137.4, Carbohydrate 3.4, Fiber 1.1, Sugar 1.5, Protein 33.3
VEGETARIAN SINIGANG (FILIPINO TAMARIND OR SOUR SOUP)
So Vegetarian is almost an unheard of word in the Philippines, but while in college I still wanted the Filipino tastes while trying to be vegetarian. Since all of the recipes I know had meat (even the veggies are cooked in pork) I had to come up with some of my own. This is one of those. Tofu sinigang apparently isn't unheard of in the Philippines but this recipe came out of trial and error. The soup is pretty sour cooked to "full strength" but can make a pretty nice fast meal with rice.
Provided by MC Baker
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop all vegetables. If you use chayote, just cut it in half from where the dip is. It's similar to a mango with the shape of the pit being flat, but the pit is soft unlike in a mango so there's no need to cut around it. Remove the pit/seed from the two halves. Dice, peeling is not necessary.
- A note about the tamarind soup mix: If you're vegetarian or sensitive to MSG check the ingredients on the packet. I think they all have MSG, and most have pork, fish or beef in them. I found tamarind broth cubes (listed as tamarind powder b/c Zaar doesn't recognize it) which have less of those things in them which is great, but the best is if you can find real tamarind. I have found both of these in Asian grocery stores in the US, though you can occasionally find them in the ethnic foods isle of a grocery store. If you're using tamarind remove the hard outer shell. The insides feel and sometimes smell like the insides of raisins or prunes. If the tamarind tastes sweet it's not going to give you the right flavor for the soup, but can still be close with kalamansi or lemon juice added. It should be a sour taste. Soak the tamarind pulp, seeds and all, in 1 cup of warm water. Mash this with a fork to remove most of the tamarind from the seeds. Fish out the seeds and the membranes and reserve the liquid to add after potatoes are cooked.
- Cook potatoes in water with a touch of salt for about 10 minutes, or until almost cooked through.
- Add remaining veggies and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency.
- Taste broth and adjust water and tamarind seasoning and salt to your liking. Keep in mind that if you're serving this with rice, as I always do, you probably want more intense flavors and a more stew like consistency.
- I typically double this recipe since it keeps well in the refrigerator and it gets eaten quite quickly even with just me and my husband. It is important to cook the potatoes before you cook the other veggies because the acid from the tomatoes and the tamarind mix prevent the potatoes from ever cooking through if you add them straight away. The quantities are still an approximation as I've never measured, so if you make this I'd love if you gave me feedback about your input on amounts of water, what seasoning you used etc.
SINIGANG (PORK SPARE RIBS IN SOUR SOUP)
This is a tangy, soupy, one-pot meal from the Philippines. It can serve as a soup and a main dish complete with vegetables and it is easy to make. Instead of pork, you can also use chicken or beef. Serve with rice.
Provided by lola
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil; boil spareribs for 15 minutes; drain. Thoroughly rinse the spareribs with cold water. Rinse the pot and return to the stovetop.
- Return spareribs to the pot; add taro, 2 cups water, onion, radish, green chiles, tomato, tamarind, ginger, and salt. Bring soup to a boil. Cook until pork and vegetables are tender, about 30 minutes. An instant-read thermometer inserted near the rib bone should read 145 degrees F (63 degrees C).
- Place green beans and eggplant into the soup. Cook until tender, 5 to 7 minutes more. Strain soup into bowls. Arrange the pork and vegetables on a serving platter while hot.
Nutrition Facts : Calories 622.5 calories, Carbohydrate 34.8 g, Cholesterol 136.1 mg, Fat 40.5 g, Fiber 11.5 g, Protein 34.5 g, SaturatedFat 13 g, Sodium 194.8 mg, Sugar 8.5 g
SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Provided by Jacqueline Chio-Lauri
Categories Soup/Stew Dinner Philippines Seafood Shellfish Fish Salmon Shrimp Lemon Juice Lemon Tomato Green Bean Spinach Dairy Free Peanut Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the gremolata:
- In a 3-quart saucepan, heat the olive oil over medium heat until it shimmers. Add the garlic and cook until it is light golden, then immediately remove the pot from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with the parsley and lemon zest. Set it aside.
- Make the sinigang:
- Pour the seafood stock into the same saucepan used to fry the garlic. Add the lemon juice and sugar and bring the mixture to a boil over medium heat. Add the onions and tomatoes. Cover the pan, reduce the heat to low, and simmer for 5 minutes, or until the onions are translucent and the tomatoes are mushy.
- Put the fish in a strainer or colander and dunk it into the simmering broth. Cook for 3 to 5 minutes, until opaque throughout. Be careful not to overcook it. Immediately transfer the fish to a plate and set it aside.
- Put the beans in the strainer and dunk it into the simmering broth. Cook for about 5 minutes, or until the beans are tender but still vibrant green. Transfer the beans to a plate and set it aside.
- Put the chiles and water spinach in the strainer and dunk it into the simmering broth. Cook for about a minute, or until they are tender but still vibrant in color. Transfer the chiles and spinach to a plate and set it aside.
- While the broth continues to simmer, taste and add fish sauce and more lemon juice as needed. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.
- Remove the broth from the heat and ladle it into the bowls with the seafood and vegetables. Sprinkle each serving with the gremolata. Serve the soup piping hot, with rice or crusty bread.
SINIGANG NA BABOY - PORK SOUP WITH LEMON
Sinigang is soup cooked with sour vegetables, lemon, or lime. It is one of my favorite soups.
Provided by J. White Harris
Categories Other Soups
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Saute garlic in oil until brown.
- 2. Add onion, tomatoes and lemon juice.
- 3. Add pork and cook till brown.
- 4. Add water. Bring to a boil and simmer until pork is tender. When tender, add the yams and simmer until fork-tender.
- 5. Add the green vegetable, hot peppers, and salt or patis to taste. Cook for another 5 to 7 minutes. Serve hot.
SINIGANG NA TILAPIA SA MISO SOUP
For Filipino's and for most people who were able to try Sinigang na Tilapia sa Miso is a popular sour fish soup recipe in the Philippines. Cook's Notes: This version that I have is tastier than the usual recipes because I pan-fried the tilapia beforehand. For some reason, it adds an interesting flavor to the dish. I like a...
Provided by Dave Smith
Categories Other Soups
Number Of Ingredients 10
Steps:
- 1. Slice the tilapia crosswise into half. Rub salt all over the fish. Let it stand for 10 minutes. Heat 2 tablespoons of cooking oil in a cooking pot or pan. When the oil turns hot, pan-fry each side of the tilapia in medium heat for 5 minutes (my wife likes hers crispy almost burnt). Remove the tilapia and place in a clean plate. Set aside. Meanwhile, (you my need to add 2 tablespoons of cooking oil) Sauté the garlic, onion, okra and tomatoes Add the miso paste and then pour-in the fish sauce and water. Let boil. Add the sinigang mix. Stir. Put the fried tilapia in the cooking pot. Cook for 3 minutes. Add the okra. Cook for 2 minutes. Turn the heat off.
- 2. Sprinkle some ground black pepper and add the mustard leaves. Cover for 5 minutes. Transfer the fish into a serving bowl. Serve. Share and enjoy!
PORK SINIGANG (TAMARIND SOUP)
Steps:
- In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you. Remember you can eat this with rice. Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min. It is good if the meat easily comes away from the bone. You can eat this straight or over rice or both.
MUSSEL SINIGANG (SOUR SOUP) AS MADE BY CHEF TARA MONSOD RECIPE BY TASTY
Sinigang, a sour and savory soup, is a staple in every Filipino household. The dish originated in Ilocos, but each family has their own version. The recipe uses mussels, but you can substitute any protein. It's perfect on a cold day; each bite hugs your insides and makes you feel warm and tingly.
Provided by Tara Monsod
Time 40m
Yield 1 serving
Number Of Ingredients 16
Steps:
- Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2-3 minutes.
- Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2-3 minutes.
- Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2-3 minutes.
- Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.
- Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.
- Enjoy!
SINIGANG SOUP
If you could fill your bathtub with it, you would. Sinigang soup adapted for the dutch oven! FABULOUS! No need for lots of pots and pans, no 'brown this, remove that' directions. Methods are perfect for beginners, results will satisfy the filipino cuisine enthusiast.
Provided by Tarheel
Categories One Dish Meal
Time 1h10m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- Warm olive oil in bottom of large (I use a 9.5 quart) Dutch Oven over medium-high heat. Brown pork ribs.
- Reduce heat to medium and add onion and garlic, cook uncovered and stirring frequently until just beginning to soften, about three minutes.
- Add 16 cups of water, the tomato and both packets of tamarind seasoning. Cover and cook over medium heat for 45 minutes. During the cooking add fish sauce and hot sauce to taste. I typically revisit the 'taste and adjust' step a couple of times depending on my mood.
- Add white radish, cook additional 10 minutes.
- Turn off flame/heat and add bok choy. Allow to rest for 10 minutes.
- Serve in a soup bowl or over rice. ENJOY!
Nutrition Facts : Calories 505.2, Fat 37.6, SaturatedFat 13, Cholesterol 125.1, Sodium 263.1, Carbohydrate 6.6, Fiber 2.4, Sugar 3, Protein 34.9
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