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Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we’ll use Shrimp for our recipe. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

Estimated preparation and cooking time: 50 minutes

• 1 Kilo Shrimp
• 12 pcs Tamarind (Sampaloc) or 1 pack Sinigang Mix
• 1 big Onion (diced)
• 3 big tomatoes (quartered)
• 2 pieces Radish (sliced)
• 1 bundle Sitaw (Strringbeans)
• 1 bundle Kangkong (cut into 2″ long)
• 3 pieces long green pepper
• 5 cups ricewash or water
• Salt or Patis (fish sauce)

• Boil Tamarind in rice wash or water to soften.
• Pound and extract all juices and set aside.
• In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
• Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper.
• simmer for 5 minutes.
• Season with salt or patis.
• Serve hot.

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