Ingredients with Measurements:
- 1 lb shrimp, peeled and deveined
- 2 cups guava fruit, mashed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 eggplant, sliced
- 1 radish, sliced
- 1 bunch kangkong (water spinach)
- 4 cups water
- 1 packet sinigang mix
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, sauté onions and tomatoes until soft.
2. Add the mashed guava fruit and water. Bring to a boil.
3. Add the sinigang mix and stir until dissolved.
4. Add the eggplant and radish. Simmer for 5 minutes.
5. Add the shrimp and cook until they turn pink.
6. Add the kangkong and cook for another minute.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 2g
Carbohydrates: 15g
Protein: 20g
Substitutions for ingredients:
- Guava fruit can be substituted with tamarind or green mango.
- Shrimp can be substituted with fish or pork.
Variations:
- Add other vegetables such as okra or string beans.
- Use different protein such as chicken or beef.
Tips and tricks:
- Mash the guava fruit well to extract the flavor.
- Do not overcook the shrimp to avoid them becoming tough.
- Adjust the sourness of the soup by adding more or less sinigang mix.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with steamed rice and fried fish.
Suggested side dishes:
Serve with a side of ensaladang talong (grilled eggplant salad) or atchara (pickled vegetables).
Troubleshooting advice:
- If the soup is too sour, add a pinch of sugar to balance the flavor.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
Make sure to properly clean and devein the shrimp before cooking.
Food history:
Sinigang is a popular Filipino soup dish that is known for its sour flavor. It is believed to have originated from the indigenous people of the Philippines who used tamarind as a souring agent.
Flavor profiles:
The soup is sour and savory with a hint of sweetness from the guava fruit.
Serving suggestions:
Serve hot with rice and a side of vegetables.
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Region: Philippine