FILIPINO SINIGANG (TAMARIND SOUP)
Make and share this Filipino Sinigang (Tamarind Soup) recipe from Food.com.
Provided by dageret
Categories Pork
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 463.9, Fat 34.6, SaturatedFat 12.6, Cholesterol 125.1, Sodium 137.4, Carbohydrate 3.4, Fiber 1.1, Sugar 1.5, Protein 33.3
VEGETARIAN SINIGANG (FILIPINO TAMARIND OR SOUR SOUP)
So Vegetarian is almost an unheard of word in the Philippines, but while in college I still wanted the Filipino tastes while trying to be vegetarian. Since all of the recipes I know had meat (even the veggies are cooked in pork) I had to come up with some of my own. This is one of those. Tofu sinigang apparently isn't unheard of in the Philippines but this recipe came out of trial and error. The soup is pretty sour cooked to "full strength" but can make a pretty nice fast meal with rice.
Provided by MC Baker
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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 NA BAKA (BEEF AND TAMARIND SOUP)
Make and share this Sinigang Na Baka (Beef and Tamarind Soup) recipe from Food.com.
Provided by Member 610488
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes. Remove scum from top of soup and discard.
- Place tomatoes, taro, jalapenos green beans, and radishes in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
Nutrition Facts : Calories 274.6, Fat 8.7, SaturatedFat 1.9, Cholesterol 48.4, Sodium 99.6, Carbohydrate 31.5, Fiber 7, Sugar 5.1, Protein 20.3
PORK SINIGANG
Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. You can add 5 to 6 of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft.
Provided by Robyn Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 12.2 g, Cholesterol 63.5 mg, Fat 9.1 g, Fiber 3 g, Protein 26.5 g, SaturatedFat 2.4 g, Sodium 2598.3 mg, Sugar 3.2 g
FISH SINIGANG (TILAPIA) - FILIPINO SOUR BROTH DISH
A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.
Provided by Meli D
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 13.4 g, Cholesterol 21 mg, Fat 1 g, Fiber 2.1 g, Protein 13.1 g, SaturatedFat 0.2 g, Sodium 63.1 mg, Sugar 2.6 g
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