Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 large daikon radish (labanos), peeled and sliced
- 1 onion, chopped
- 2 tomatoes, chopped
- 4 cups water
- 2 cups tamarind juice
- 1 tbsp. fish sauce
- 1 tsp. salt
- 2 green chili peppers (siling haba)
- 1 bunch kangkong (water spinach), leaves and tender stems only
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, sauté the onion and tomatoes until soft.
2. Add the sliced daikon radish and cook for 2-3 minutes.
3. Pour in the water and tamarind juice. Bring to a boil.
4. Add the fish sauce, salt, and green chili peppers. Simmer for 10-15 minutes or until the daikon radish is tender.
5. Add the shrimp and cook for 2-3 minutes or until they turn pink.
6. Add the kangkong leaves and tender stems. Cook for 1-2 minutes or until wilted.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 2g
- Carbohydrates: 14g
- Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with other seafood such as fish or squid.
- Daikon radish can be substituted with other root vegetables such as carrots or potatoes.
- Tamarind juice can be substituted with other souring agents such as calamansi or vinegar.
Variations:
- Pork or beef can be added for a meatier version of the dish.
- Other vegetables such as okra or eggplant can be added for more variety.
Tips and tricks:
- To make tamarind juice, soak tamarind pulp in hot water and strain.
- To prevent overcooking the shrimp, add them towards the end of the cooking time.
- Adjust the amount of fish sauce and salt according to taste.
Storage instructions:
- Store leftovers 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 steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of crispy fried fish or grilled meat.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the soup is too sour, add a pinch of sugar to balance the flavors.
- If the soup is too salty, add more water or tamarind juice.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Sinigang is a popular Filipino sour soup dish that is typically made with tamarind or other souring agents.
Flavor profiles:
- Sour, savory, and slightly spicy
Serving suggestions:
- Serve hot with steamed rice and a side of grilled meat or fish.
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Region: Philippine