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.
- 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
- Salt to taste
- 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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