Sinigang is another Filipino soup or stew dish with tamarind which is distinctly known for its sour taste.
Other varieties for this dish would use guava, kalamansi, kamias, santol or raw mango as souring ingredient. But sampalok is the most popular. Powdered sinigang mix and bouillon cubes are now available in the market which are more convenient to use.
Meat for this recipe could be pork, beef, fish or shrimp. Commonly used vegetables for this dish includes raddish, gabi, kangkong, eggplant, sitaw , sigarilyas and okra.
For this recipe, I used the following ingredients:
3/4 kl pork spareribs
1 eggplant (cut 1 inch thick-diagonal)
2 pcs gabi
1 radish (sliced thinly)
4 tomatoes (chunked)
1 bundle kangkong (cut into 3 inches long)
3 pcs okra (cut in half)
1 onion (chopped)
30g powdered sampalok mix (you can add more as desired)
3 pcs siling haba (green)
fish salt (to taste)
1 liter water
How to prepare:
> In a pot over medium heat, bring pork boil and simmer until tender.
> Add in the gabi, onions and sinigang mix. Cover for 3 minutes.
> Add in the raddish and tomatoes. Cover for 2 minutes.
> Add in the rest of ingredients. Season with fish salt (to taste)
> Simmer for 2 minutes. Serve hot!