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WINTER WARMER RECIPE: Sinigang from the Philippines


This Filipino favourite is a great winter warmer. A deliciously sour soup, you can make this with the protein of your choice. I grew up eating it with salmon, and now swap this out for tofu or fish-free fish. Mum still loves it with pork. Served with or over rice (of course) and there’s usually an extra bowl of just the soup for sipping.

 

 

INGREDIENTS

  •  Oil for cooking onion and ginger
  • 1 medium white onion, peeled and sliced (my mum prefers wedges, I like rings)
  • 3 tomatoes, quartered
  • 1 (2-inch) piece ginger, peeled and sliced
  • 1 kilo prawns (sugpo), trimmed
  • 1 white radish (labanos), peeled and sliced into rounds
  • 1 bundle string beans (sitaw), sliced into 3-inch pieces
  • 2 baby eggplants, halved and sliced lengthwise and sliced
  • Fish sauce (patis), to taste (you can also use a vegan alternative)
  • 1 bunch of water spinach (kangkong) leaves - silverbeet or normal spinach works well too
  • 200g tamarind (sampalok) paste - I use A LOT more because I like my soup super sour
  • Water
  • Salt to taste

 

METHOD

  • In a large soup pot, heat oil and sauté the onions, tomatoes, and ginger. 
  • Add the tamarind paste and boiling water.
  • Reduce heat and allow to simmer for about 15 minutes. 
  • Meanwhile, grill eggplant.
  • Add prawns, radish, and string beans. Simmer for 5 minutes.
  • When all the vegetables are tender, season with fish sauce and turn off the heat. 
  • Add spinach and grilled eggplant. Serve hot.

 

Souring tip: If you like your sinigang very sour, just change the balance of water and tamarind paste. You can also add more tomatoes.

 
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Written by: Gaya Avery (Introduction)
Published: 17 June 2020


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