Filipino Sinigang Tamarind Soup Recipes

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SINIGANG NA BANGUS (FILIPINO MILKFISH IN TAMARIND BROTH)



Sinigang na Bangus (Filipino Milkfish in Tamarind Broth) image

In this Filipino fish recipe, bangus (milkfish) is stewed in a flavorful, slightly sour tamarind broth with lots of vegetables, an all-time favorite.

Provided by Menewdewonhall

Categories     World Cuisine Recipes     Asian     Filipino

Time 35m

Yield 5

Number Of Ingredients 12

5 cups water
2 onions, sliced
2 tomatoes, sliced
1 pound milkfish (bangus), cut into 5 pieces
2 small eggplants, sliced 1/8-inch thick
1 cup fresh green beans, cut into 1-inch pieces
2 white radishes (labanos), sliced
5 pods okra, sliced
3 small green chile peppers
1 cup watercress (kangkong) leaves and stems
½ cup tamarind powder
1 pinch salt to taste

Steps:

  • Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 38.1 g, Cholesterol 47.4 mg, Fat 6.8 g, Fiber 9.4 g, Protein 23.2 g, SaturatedFat 0.2 g, Sodium 126.2 mg, Sugar 10.3 g

SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)



Sinigang (Tamarind Broth With Pork and Vegetables) image

This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine - layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.

Provided by Angela Dimayuga

Categories     dinner, grains and rice, one pot, soups and stews, vegetables, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons neutral oil, such as canola
12 whole garlic cloves, crushed
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces, excess fat trimmed
Kosher salt and freshly ground black pepper
2 cups Vietnamese concentrated cooking tamarind ("nuoc me chua"), or 1 (14-ounce) block tamarind paste, liquefied (see Tip)
2 medium yellow onions, halved from tip to tip, then each half cubed into 4 quarters
1/4 cup fish sauce
2 whole serrano chiles
1 daikon (1 3/4 pounds), peeled and sliced into 1 1/2-inch chunks
1/2 pound long beans, cut into 2-inch pieces
1 Japanese eggplant (about 5 ounces), sliced into 1-inch pieces
2 medium tomatoes, halved, then each half cubed into 4 quarters
10 ounces baby spinach (about 8 packed cups)
1/2 cup fresh lemon juice (from 2 to 3 lemons)
Steamed jasmine rice, for serving

Steps:

  • In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
  • Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
  • Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
  • Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
  • Stir in the lemon juice. Serve over rice.

PORK SINIGANG



Pork Sinigang image

Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. You can add 5 to 6 of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft.

Provided by Robyn Michelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon salt
1 (1/2 inch) piece fresh ginger, chopped
2 plum tomatoes, cut into 1/2-inch dice
1 pound bone-in pork chops
4 cups water, more if needed
1 (1.41 ounce) package tamarind soup base (such as Knorr®)
½ pound fresh green beans, trimmed

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 12.2 g, Cholesterol 63.5 mg, Fat 9.1 g, Fiber 3 g, Protein 26.5 g, SaturatedFat 2.4 g, Sodium 2598.3 mg, Sugar 3.2 g

VEGETARIAN SINIGANG (FILIPINO TAMARIND OR SOUR SOUP)



Vegetarian Sinigang (Filipino Tamarind or Sour Soup) image

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

1 (14 ounce) can diced tomatoes or 3 peeled chopped tomatoes, with their juice
1 large potatoes or 3 small potatoes, diced to 1 inch cubes
1 large bok choy or 1 large other greens
1 cup fresh green beans, cut into 1 inch pieces
1 lb tofu, diced to 1 inch cubes
1 chayotes or 1 zucchini, diced to 1 inch cubes
1 medium onion, diced small
4 garlic cloves
2 sour tamarind pods or 2 two sweet tamarind pods and juice of one limes
salt
pepper
6 cups water (approximate, adjust this to your liking) or 6 cups stock (approximate, adjust this to your liking)

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.

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