PORK SINIGANG
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
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
SINIGANG NA BANGUS (FILIPINO MILKFISH IN TAMARIND BROTH)
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
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 NA BAKA
Simple beef, vegetable, tamarind based soup that we eat over rice! A meal in itself!
Provided by ALLYD
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
- Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 15 g, Cholesterol 50.7 mg, Fat 19.7 g, Fiber 4.5 g, Protein 17.8 g, SaturatedFat 6.3 g, Sodium 1405 mg, Sugar 5.4 g
SINIGANG
This is a recipe is one of my favorites. It's kind of a sour soup, but not so much soup as you with a compliment with the rice. You can use pork, shrimp, fish, or chicken. The sinigang packets and fish sauce you can find in an asian market.
Provided by MacaroniMandy
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oil, add garlic & onion. Lightly brown.
- Add tomatoes.
- Add patis, (fish sauce).
- Add meat until brown.
- Add water
- Bring to rolling boil (if using seafood add now & cook for 20 minutes).
- Reduce to medium low.
- Cook meat for 40 mins
- Add Sinigang packet.
- Add spinach / bok choy and simmer for another 5 minutes ( it won't take long only until wilted)
- Serve with steamed rice, & extra patis. Enjoy!
Nutrition Facts : Calories 190.9, Fat 5.6, SaturatedFat 0.8, Sodium 1055.1, Carbohydrate 28.3, Fiber 11.5, Sugar 15, Protein 16.8
SINIGANG (FILIPINO SOUR SOUP)
How to make Sinigang! This Filipino Sour Soup with Salmon is bursting with umami flavor. Quick to throw together, loaded with veggies and completely delicious. Serve with rice if desired. Vegan adaptable and gluten free.
Provided by Tonia | Feasting at Home
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- Saute' onion, garlic and ginger in coconut oil for 2 minutes.
- Add broth, tamarind, fish sauce, eggplant and serrano chili. Bring to a low simmer for 10 minutes, or until eggplant is tender.
- Add salmon (see notes), tomatoes and Bok Choy (if substituting spinach, wait and add just before serving), cook another 5 minutes or until salmon is just cooked through. Add miso water mixture.
- Garnish and serve with rice if desired.
Nutrition Facts : Calories 130 calories, Sugar 3.4 g, Sodium 527.2 mg, Fat 5.3 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 7.4 g, Fiber 1.8 g, Protein 14.3 g, Cholesterol 29 mg
SINGANG
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Blend tamarind and 8 cups water in a blender and set aside.
- Blend the shallot, garlic, ginger, galangal, lemongrass, candlenuts, coriander, white pepper, turmeric and 1 cup water in a blender until smooth and set aside.
- Heat coconut oil in a stew pan at medium heat and add shallot mixture. Simmer for approximately 2 minutes.
- Add cod fillets to pan. Cook for 1 minute, then add the tamarind water and allow to cook approximately 10 minutes.
- Add the shrimp, red pepper, onion, sugar, chicken base, tomatoes and scallions to the boiling broth in the pan and simmer until shrimp is cooked, 2 to 3 minutes. Transfer to a serving dish and garnish with fresh Thai basil and fried onion on the top.
PORK SINIGANG
This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind and the richness of the ribs. At Filipino meals, it's quite common to have a variety of sawsawan - sauces and condiments on the table at mealtime. The idea is for everyone at the table to customize their dishes exactly to their liking.
Provided by Ligaya Mishan
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Wash ribs and pat dry with paper towels. Season generously with salt and pepper. Set aside.
- Snap or pinch off any remaining stems of the dried shiitake mushroom caps and discard. Process mushroom caps to a fine powder in a food processor; you should have 1 1/2 cups of mushroom powder. Set aside.
- Tie the peppercorns and bay leaves in a sachet made of loose cheesecloth and set aside.
- In a large Dutch oven or large heavy-bottomed pot over medium-high heat, add oil and sauté the onion, garlic, tomatoes and long pepper. After the onions have softened and the tomatoes have started to release their juices, reduce heat to medium and stir in the mushroom powder and 1 cup water. Cover and cook for 3 minutes.
- Add pork ribs to the pot and stir to combine with aromatics. Cover and cook for 3 minutes.
- Add 9 cups water and the sachet containing the peppercorns and bay leaves.
- Put tamarind pulp in a fine mesh sieve and submerge sieve in pot. Cover and bring to a boil. Once the pot has reached a boil, break up the tamarind pulp with a wooden spoon. It should have softened considerably. As you're breaking it up, take care to keep it contained in the sieve.
- Reduce heat to a low simmer and cook ribs for about 60 to 75 minutes, or until the meat is soft and pulls easily off the bone. Meanwhile, keep the pot covered, removing cover only to skim foam off the top, as necessary, and to periodically stir the tamarind pulp in the sieve to help release its tartness. To increase the tartness of the broth even more, force pulp through the sieve with the back of a wooden spoon. Once broth has reached the desired level of tartness, remove the sieve from the pot and discard the tamarind solids. (Depending on the taste of the cook, the tamarind pulp may be removed well before the ribs are tender.) Season broth with salt to taste.
- Add eggplant and okra; cover and cook for 5 minutes. Add long beans and radishes; cover and simmer for 3 more minutes. Check the seasoning of the broth and adjust, if necessary.
- Turn off heat and discard the sachet. Ladle into bowls, and serve immediately with steamed jasmine rice. Put fish sauce in a small bowl on the table for people to add to their soup, as desired.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 33 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 965 milligrams, Sugar 18 grams, TransFat 0 grams
SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)
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
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.
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
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