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
BARRAMUNDI FISH IN TAMARIND BROTH (SINIGANG NA ISDA)
Barramundi Fish in Tamarind Broth (Sinigang na Isda) is a Filipino inspired fish soup with rich flavors of barramundi and a tamarind base.
Provided by Liren Baker
Categories Dinner Main Course Soup
Number Of Ingredients 9
Steps:
- In a large pot, mash and dissolve the tamarind paste in 1 cup of hot water. Add the onion, fish sauce and water (or fish/vegetable stock). Bring to a boil, then lower heat to a simmer, and stir periodically, mashing the tamarind paste as it cooks. Let it simmer for about 12 minutes. Strain and return the tamarind broth and onion slices to the pot.
- Bring the broth to a boil again over medium high heat, then add the tomatoes, radishes, and fish. Cook for about 8 minutes, or until the fish is opaque. As the fish cooks, add the bok choy towards the end, and adjust seasoning with more fish sauce if necessary. Divide the fish, vegetables and broth in serving bowls and garnish with chili slices if desired. Serve with rice.
Nutrition Facts : Calories 356 kcal, Carbohydrate 30 g, Protein 47 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 85 mg, Sodium 2694 mg, Fiber 5 g, Sugar 23 g, UnsaturatedFat 3 g, ServingSize 1 serving
TAMARIND SOUP WITH SEAFOOD
We prepared this delicious Thai hot and sour soup at a campground using a simple pan and just a few ingredients. It's so simple to make yet full of rich flavor you'd think it could only come from a large sophisticated restaurant.
Yield 4 Person(s)
Number Of Ingredients 7
Steps:
- In a two quart stock pot (we used our Zebra Indian Pan) add the seafood, sliced green onion, sliced yellow onion, black pepper, Thai chilli pepper, and about 6 cups of water. Heat over medium high heat, adding fish sauce to taste, and tamarind. You can drop in the tamarind whole then clean out the seed husk later (as we did, there's not much) or remove the bits of seed husk before putting it into the soup. Cook this for about 10 minutes. At the end, add a handful of mixed green vegetables. We used green onion and pea vine but cilantro or whatever you may have works great. Enjoy! Serve with freshly steamed jasmine rice.
FISH WITH TAMARIND SAUCE
Fresh snapper is paired with a delectable sweet-sour sauce and a lively parsley salad in this speedy supper inspired by the Saudi Arabian dish samak bil sabbar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Place tamarind in a medium bowl and cover with hot water. Let soak for 15 minutes; mash tamarind. Strain through a sieve, pressing on solids and scraping the bottom of the sieve to remove pulp. Discard the seeds and set strained liquid aside.
- Heat oil in a large saute pan over medium-high. Add onion and garlic and cook, stirring often, until golden, 5 to 8 minutes. Stir in tomato, sugar, coriander, cumin, cinnamon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and reserved tamarind liquid. Simmer for 20 minutes, stirring occasionally, until sauce is thickened. Add more water if sauce becomes too dry. Stir in 1 tablespoon butter and season with salt and pepper; keep sauce warm.
- Season fish with salt and pepper. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Sear fish skin-side down, turning once, until cooked through, 2 to 3 minutes per side. Spoon sauce over fish and serve with parsley salad.
PORK TAMARIND SOUP
Pork Tamarind Soup is one of my favorite soups. The pork broth has a delicious savory-tart flavor and is great over steamed rice.
Provided by amusingmaria.com
Time 1h30m
Number Of Ingredients 12
Steps:
- Saute garlic and onions in a large pot/casserole on low-medium heat until tender
- Add pork and 3 tbps fish sauce, mix and cover for about 10 minutes. Mix often to brown meat evenly.
- Add water gradually, enough to barely cover the pork, cover for about 10 mins
- For a clear broth, remove pork residue by skimming surface of water, throw residue away.
- Add more water if needed, still barely covering the pork
- Add 1 packet of Tamarind Soup Mix, taste and gradually add more according to preference ( I usually use 1 and 1/2 pack of the tamarind soup mix)
- Add Eddo Taro/Malanga/Gabi, mix, simmer and cover for 30-40 minutes
- Gradually add more fish sauce (use a tablespoon!) according to taste
- Check pork and taro if tender, then add Spinach/Kangkong (water spinach), mix and simmer on low uncovered for 5-10minutes
- Serve hot with a side of steamed rice
Nutrition Facts : ServingSize 5 to 6
SINGAPOREAN SOUP SEAFOOD LAKSA
Learn how to make healthy Seafood Laksa. Our easy spicy Singaporean Soup is made with curry, coconut milk, shrimp, fish and rice noodles.
Provided by Andrew Dobson
Categories Main Course Soup
Time 35m
Number Of Ingredients 16
Steps:
- Cook rice noodles according to package directions. Run under cold water, strain and rest at room temperature.
- In a large pot or dutch oven, heat oil over medium-high heat. Add Laksa Paste and saute, stirring constantly until it becomes fragrant and dark in colour about 2-3 minutes.
- Add the chicken broth scraping up all the brown bits. Add the lime leaf and sugar then simmer on low heat.
- Add shrimp and fish, cooking for 2-3 minutes. Add coconut milk and simmer until seafood has cooked thoroughly, no more than 5 minutes.
- Add lime juice and fish sauce to taste, adding a teaspoon at a time. The broth should taste rich and deep, and slightly salty and just a little limey.
- Drop fried tofu cubes into the flavourful seafood laksa broth, using a spoon to toss them in the sauce.
- Divide the cooked rice noodles into large soup bowls. Ladle flavourful soup over noodles. Garnish bowls with a handful of fresh beansprouts, cilantro, basil and scallions.
Nutrition Facts : Calories 517 kcal, Carbohydrate 23.2 g, Protein 40.3 g, Fat 30.9 g, SaturatedFat 15.9 g, Cholesterol 196 mg, Sodium 737 mg, Fiber 3.5 g, Sugar 6 g, ServingSize 1 serving
SOUR FISH SOUP WITH TAMARIND RECIPE
Walk into almost any taqueria and you can get agua de tamarindo, a refreshingly tangy Mexican drink made from tamarind fruit. But tamarind is not just Mexican, and tamarindo is not just a drink.Wonderfully zingy, tart and piquant, with an intriguing herbal-floral note, the fruit's flavor shows up in a wide-reaching array of cuisines -- Southeast Asian, Indian, Middle Eastern, Chinese, Eastern and Northern African, and Caribbean. You find it in a sauce spooned over deep-fried fish in Thailand, or with spicy eggplant in India, or in a sour soup in Vietnam. A tamarind-laced, sweet-sour broth might punctuate a rich, meaty Iraqi stew. And yes, you also find it in zippy drinks from Egypt to Jamaica and throughout Latin America.Claudia Roden makes stunning use of it in her recipe for ingriyi, an Iraqi lamb, eggplant and tomato stew from her cookbook "The Book of Jewish Food." The meat and vegetables are cooked separately and drizzled with a sauce of tamarind and meat broth before baking. Each bite is a collage of tender lamb, silky eggplant and jammy tomato, brightened by deliciously tamarind-fruity juices.Poopa Dweck includes no fewer than nine recipes involving tamarind in her book "Aromas of Aleppo: The Legendary Cuisine of Syrian Jews." Aleppian Jews, she writes, flavor many dishes with tamarind, "a subtler souring agent than lemon, tangier than pomegranate syrup," with a "deeper flavor than tomato." It shows up in meatball dishes, mincemeat pies and bulgur salad.Popular across Southeast Asia are tamarind-spiked "sour soups." In "Into the Vietnamese Kitchen," Andrea Nguyen offers one that gains substance from lightly poached catfish; okra lends body, and barely cooked bean sprouts add crunch.You might think the best way to tamarind flavor is to use the pods themselves. Not so. Long, brittle pods of mature tamarind encase a dark, sticky, fruit that's veined with thick fibers and studded with seeds. You can buy the pods in Mexican markets, but shelling them and removing the fibers and seeds is messy and difficult. Then there's young tamarind -- which might sound delicate and tender, but its pale green flesh is lip-puckeringly acidic. It's used in some Thai dishes, but it's not as common an ingredient as the ripe fruit.The most convenient and effective way to cook with tamarind is to make what's known as "tamarind liquid." (In their books, Dweck and Nguyen include sections on how to make it.) You make the liquid using tamarind paste or pulp, which is the most widely available form of tamarind, sold at Asian and Indian markets. It comes in the form of a brick of seedless pulp, often labeled simply "tamarind." Wrapped in cellophane, the blocks keep indefinitely without refrigeration. Simmer the pulp in water, then let it sit for a while before passing it through a sieve to eliminate all the fiber. Freeze it in ice-cube trays for future use, or use it right away.Pre-processed tamarind pulp is a bit easier to manage, but it's a challenge to find. One reliable Thai product is labeled "Pure Fresh Tamarind (Concentrate)," and despite its name can be used straight out of the jar without dilution. It's comparable to the soaked and sieved pulp. But beware a dark, viscous fluid labeled "Tamarind concentrate" found in Indian stores. It tastes flat and metallic, with none of the fruity aroma of the other types of tamarind.A tart touchOnce you have a stash of tamarind liquid, you may find yourself adding it to anything that needs a tart touch. It makes a great salad dressing with nut or olive oil and can sub for lemon juice or vinegar in a marinade. I've even tried it in lemon bars (instead of lemon juice), with much success.Ethiopian-born chef Marcus Samuelsson knows exactly how to work the flavor. In his African-inspired "The Soul of a New Cuisine," he uses it to heighten a mustardy sauce for salmon kebabs. The tamarind zips through the rich, charred salmon to wonderful effect.Who knew that your agua de tamarindo would be the beginning of a trip around the world?
Provided by Cicely Wedgeworth
Categories MAINS, SOUPS, APPETIZERS
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the salt, sugar, fish sauce, tamarind liquid and 5 1/2 cups water.
- Bring to a boil, lower the heat to a simmer, add the catfish and the pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm. If you are not serving the soup right away, turn off the heat and cover.
- Just before serving, return the soup to a simmer. Drop in the okra and cook for 2 minutes, or until tender but still firm. Add the tomatoes, bean sprouts and cumin. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat.
- Taste and add extra salt or fish sauce, if necessary. Ladle into serving bowls and garnish with the cilantro.
SHRIMP, CILANTRO AND TAMARIND SOUP
Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan food, and, in this shrimp soup, tamarind is used to provide sourness while chiles provide heat. Here, the raw shrimp are cooked slowly over low heat, helping the stock to develop its rich savoriness. But the method also works spectacularly with frozen shrimp, and you can use shrimp with their tails left on, if you prefer. Whatever you do, be sure to avoid using those thick, syrupy tamarind concentrates. They lack tamarind's fruity flavor and carry a noticeable artificial aftertaste. Serve with toasted slices of lightly buttered bread to finish off any remaining liquid in the soup bowl.
Provided by Nik Sharma
Categories dinner, lunch, weekday, seafood, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
- Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
- Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.
FISH AND TAMARIND SOUP
This recipe is famous in Asia for it's tangy taste.
Provided by Kim Abdullah
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Mix in shallots, garlic, crushed red pepper, and turmeric. Cook and stir until shallots are tender, about 5 minutes. Pour water into skillet, and mix in lemon grass and tamarind juice. Season with salt. Bring the mixture to a boil.
- Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.
Nutrition Facts : Calories 256.4 calories, Carbohydrate 20.4 g, Cholesterol 56 mg, Fat 4.6 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 0.8 g, Sodium 107.6 mg, Sugar 2.2 g
SALMON SINIGANG: TAMARIND STEW WITH VEGETABLES
Salmon Sinigang is a soup stew with fish and vegetables flavored in tamarind broth and fish sauce or 'patis'. Fresh vegetable greens and root crops are added to the broth, too. Simply start boiling the tamarind soup base then toss in the fish and vegetables for a slow simmer. This Sinigang recipe first published on this blog a few years ago. Serves 2 or up to 4, if served with boiled rice.
Provided by Asian in America
Categories Dinner Lunch Main Course Side Dish
Number Of Ingredients 12
Steps:
- Prepare and marinate salmon fillet : Marinate with calamansi or lemon juice. Cover and set aside in the refrigerator for about 20-25 minutes till ready to add to broth. (Note: do not marinate longer than 25 to 30 minutes or fish will cook in the citrus juice).
- In a large stockpot, over medium high heat, combine the water or rice wash ('hugas bigas'), vegetable broth, lemon or calamansi juice, onions, tomatoes and tamarind concentrate. Bring this mixture to a boil then lower heat to a slow simmer for about 15 minutes.
- Add the salmon and patis (fish sauce). The salmon will turn from bright orange to a light pale color which means it is cooked. This should take about 12 minutes.
- Add the spinach, eggplants and cook for 5 minutes more. Season with salt and black pepper powder. Serve piping hot with boiled white rice and a dipping sauce of 'patis' (fish sauce) on the side.
- Cook's comments: other vegetables may be added to this Sinigang like sitaw (long green beans), radish, gabi (taro), kangkong (water spinach). Feel free to use a white fillet of fish for this if preferred. Add more soup stock or water if needed. And if you want a zing to the dish, add 1 or 2 bird's eye chilies or what Filipinos call 'siling labuyo' and boil it with the sinigang broth.
- Watch my YouTube Video on how to make Sinigang, check out my past blog post 'Shrimp Sinigang'. Click here.
- Thanks for reading my entry to this month's "Let's Lunch" a virtual potluck event of food writers and bloggers from around the world. This month's theme is 'stews.' For more recipes check out Twitter using the hashtag #LetsLunch or pin with us on our Pinterest boards. A round up of the other "Let's Lunch" food writers with links to their blogs will be available here soon.
- Hello, Friends! All the images and content here are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or content on your website without my permission. If you want to republish this recipe or content, please ask my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It's the legal thing to do. Thank you.
Nutrition Facts : ServingSize 1 g, Calories 627 kcal, Carbohydrate 34 g, Protein 72 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 187 mg, Sodium 3220 mg, Fiber 6 g, Sugar 25 g
20 BEST WAYS TO USE TAMARIND
Say goodbye to boring chicken and bland tofu with these fantastic sweet, sour, and sticky tamarind recipes. It's such a fun and tasty ingredient, I just know you won't want to live without it again.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SOUR FISH SOUP WITH TAMARIND, PINEAPPLE, AND OKRA
Rich with contrasts, this soup is easy to like. The tamarind and pineapple provide a sweet-and-sour edge, while the okra, tomato, and bean sprouts offer spongy, soft, and crunchy textures. The catfish and cumin ground the dish with their pungent, earthy qualities. If rice paddy herb (rau om) is available, use it for a citrusy accent. Sour fish soups are eaten throughout Southeast Asia. The Viet version often includes sliced taro stems (bac ha), a flavorless ingredient known for its ability to absorb other flavors. I generally omit the stems because they don't contribute much to the soup, and instead increase the amount of okra, which is added at the end. If you can't find fresh okra, use frozen whole okra, thawing it and slicing it before you add it to the pan. When fresh or frozen pineapple isn't around, don't resort to canned. It is not the same. The soup will be a bit tangier but equally sensational without the pineapple.
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 14
Steps:
- In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the salt, sugar, fish sauce, tamarind liquid, and water, raise the heat to high, and bring to a boil. Lower the heat to a simmer, add the catfish and pineapple, and simmer for 5 minutes, or until the catfish and pineapple are tender but still firm. If you are not serving the soup right away, turn off the heat and cover.
- Just before serving, return the soup to a simmer. Drop in the okra and cook for 2 minutes, or until tender but still firm. Add the tomatoes, bean sprouts, and cumin. When the bean sprouts have just wilted, after about 30 seconds, turn off the heat. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl, garnish with the cilantro, and serve immediately.
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CAMBODIAN-STYLE FISH, TOMATO AND PINEAPPLE SOUP - GOOD FOOD
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Servings 4-6Total Time 45 minsCategory Starter/Entree
- Put the tamarind pulp in a small heatproof bowl and pour 375ml (1½ cups) boiling water over. Stir with a fork to loosen the tamarind and leave to soak for 15 minutes, or until the tamarind has softened. Push the mixture through a sieve into a very large saucepan or stockpot, discarding the solids.
- Cut the lemongrass stems in half lengthways, then bruise them with the back of a large knife. Tie the lemongrass pieces into knots, or fold them into a loose bundle and secure with kitchen string. Add to the pan with the palm sugar, fish sauce and stock. Slowly bring to the boil, then cover, reduce the heat to medium-low and simmer for 10 minutes.
- Add the pineapple, fish, tomatoes and sugarsnap peas. Bring to a gentle simmer and cook, covered, for 2 minutes, or until the pineapple and vegetables begin to soften and the fish is cooked through. Season to taste with freshly ground black pepper, then stir in the spring onion, chilli and lime leaves, if using.
- Divide the soup among warm bowls and serve immediately, with the herbs and bean sprouts passed separately.
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