Sinigang Soup Food

FILIPINO SINIGANG (TAMARIND SOUP)

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.

PORK SINIGANG

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.

SINIGANG

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!

SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)

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.

SINIGANG SOUP

Steps:

• Warm olive oil in bottom of large (I use a 9.5 quart) Dutch Oven over medium-high heat. Brown pork ribs.
• Reduce heat to medium and add onion and garlic, cook uncovered and stirring frequently until just beginning to soften, about three minutes.
• Add 16 cups of water, the tomato and both packets of tamarind seasoning. Cover and cook over medium heat for 45 minutes. During the cooking add fish sauce and hot sauce to taste. I typically revisit the 'taste and adjust' step a couple of times depending on my mood.
• Add white radish, cook additional 10 minutes.
• Turn off flame/heat and add bok choy. Allow to rest for 10 minutes.
• Serve in a soup bowl or over rice. ENJOY!

FILIPINO PORK SINIGANG

Steps:

• Place pork neck bones and spareribs in a stockpot with water to cover. Add salt and bring to a boil, skimming the fat off the surface of the broth. Reduce heat; add onions, tomatoes, and taro. Boil until pork meat is very tender, 30 to 40 minutes.
• Stir lemon juice and fish sauce into the broth. Continue boiling until flavors come together, about 15 minutes. Add bok choy, leek, and shrimp. Cover, reduce heat, simmer until shrimp are opaque and bok choy is tender, about 10 minutes more.

VEGETARIAN SINIGANG (FILIPINO TAMARIND OR SOUR SOUP)

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.

SINIGANG SOUP

Steps:

• NOTE: At Flip Sigi, we serve this soup over braised short rib and garlic fried rice.
• In a large heavy-bottomed pot, heat oil on high until shimmering. Add onions, garlic, and half of tamarind soup base to pot, stir until well-combined, and begin to caramelize onions.
• Once onions are golden in color, add squash, celery root, and carrots to pot. Cook over high heat, stirring constantly, for 8 minutes. Add water to pot to deglaze, scraping up any brown bits from the bottom, and add diced tomatoes and remaining tamarind soup base to soup. Stir well to combine, then bring to a boil. Reduce heat to low and simmer for 15 minutes before serving.

SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)

Steps:

• Make the gremolata:
• In a 3-quart saucepan, heat the olive oil over medium heat until it shimmers. Add the garlic and cook until it is light golden, then immediately remove the pot from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with the parsley and lemon zest. Set it aside.
• Make the sinigang:
• Pour the seafood stock into the same saucepan used to fry the garlic. Add the lemon juice and sugar and bring the mixture to a boil over medium heat. Add the onions and tomatoes. Cover the pan, reduce the heat to low, and simmer for 5 minutes, or until the onions are translucent and the tomatoes are mushy.
• Put the fish in a strainer or colander and dunk it into the simmering broth. Cook for 3 to 5 minutes, until opaque throughout. Be careful not to overcook it. Immediately transfer the fish to a plate and set it aside.
• Put the beans in the strainer and dunk it into the simmering broth. Cook for about 5 minutes, or until the beans are tender but still vibrant green. Transfer the beans to a plate and set it aside.
• Put the chiles and water spinach in the strainer and dunk it into the simmering broth. Cook for about a minute, or until they are tender but still vibrant in color. Transfer the chiles and spinach to a plate and set it aside.
• While the broth continues to simmer, taste and add fish sauce and more lemon juice as needed. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.
• Remove the broth from the heat and ladle it into the bowls with the seafood and vegetables. Sprinkle each serving with the gremolata. Serve the soup piping hot, with rice or crusty bread.