Sinigang is a traditional Filipino soup known for its distinctly sour flavor, which is achieved using tamarind as a base. It typically features a variety of meats such as pork, beef, shrimp, or fish, along with a generous assortment of vegetables. The sourness of sinigang comes from the tamarind pulp or sinigang mix, which is combined with water to create the soup base.
Key Ingredients in Sinigang:
- Meat or Seafood: Common choices include pork (usually ribs or belly), beef (usually ribs or shank), shrimp, or fish (such as bangus/milkfish or tilapia).
- Tamarind Base: Tamarind pulp or sinigang mix (a powdered seasoning with tamarind flavor) is used to create the sour broth. This gives sinigang its characteristic tangy taste.
- Vegetables: A variety of vegetables are added to sinigang, which may include daikon radish (labanos), eggplant, green beans, tomatoes, water spinach (kangkong), okra, and sometimes taro (gabi).
- Seasoning: Fish sauce (patis) or salt is used to enhance the savory flavors, along with freshly ground black pepper.
Cooking Method:
- Prepare the Broth: The tamarind base (either tamarind pulp or sinigang mix) is dissolved in water to create the sour broth. Some recipes start by boiling the meat or seafood with onions and tomatoes to extract flavors.
- Add Vegetables: Vegetables that require longer cooking times, such as daikon radish and eggplant, are added first. Once these start to soften, quicker-cooking vegetables like green beans and okra are added.
- Season and Simmer: Season the soup with fish sauce or salt to taste. Let the soup simmer until all ingredients are cooked through and the flavors have melded together.
- Serve: Sinigang is traditionally served hot and is often enjoyed with steamed rice. It can be garnished with chopped green onions or cilantro for added freshness.
Variations:
- Sinigang sa Miso: Some recipes incorporate miso paste along with the tamarind base, adding a depth of flavor and slight richness to the soup.
- Sinampalukang Manok: This version uses young tamarind leaves (or kamias fruits) instead of tamarind pulp for a more natural sourness.
Sinigang is beloved in Filipino cuisine for its refreshing and tangy taste, making it a popular choice year-round but especially during rainy seasons or when comfort food is desired. Its versatility allows for different combinations of meats and vegetables, catering to various tastes and preferences across the Philippines.
Here’s a detailed recipe for Filipino Sinigang Soup with shrimp:
Filipino Sinigang Soup with Shrimp Recipe (Keto, Low-Carb)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 cups water
- 1 medium onion, peeled and quartered
- 2 medium tomatoes, quartered
- 1 medium daikon radish (labanos), peeled and sliced
- 2 cups green beans, trimmed and cut into 2-inch pieces
- 1 medium eggplant, sliced into rounds
- 2 cups spinach leaves (or kangkong leaves if available)
- 2-3 pieces green chili peppers (siling haba), optional for heat
- 1 packet (about 40g) Sinigang mix (tamarind soup base)
- Fish sauce or salt, to taste
- Freshly ground black pepper, to taste
- Chopped green onions or cilantro, for garnish
Instructions
Prepare Shrimp and Broth:
- In a large pot, bring the water to a boil. Add the quartered onion and tomatoes. Let it boil for 5 minutes to extract flavors.
Add Vegetables:
- Add the sliced daikon radish (labanos) and green beans to the pot. Simmer for 10 minutes until vegetables start to soften.
Seasoning and Sinigang Mix:
- Stir in the Sinigang mix powder. Adjust the amount according to taste preference. Season with fish sauce or salt and black pepper as needed.
Cook Shrimp and Eggplant:
- Add the sliced eggplant to the pot and continue simmering until all vegetables are tender, about 5-7 minutes.
Add Shrimp and Leafy Greens:
- Add the peeled and deveined shrimp to the pot. Cook for about 3-5 minutes until shrimp turns pink and opaque.
- Add the spinach leaves (or kangkong leaves) and green chili peppers (if using). Simmer for another 2 minutes until the greens are wilted.
Adjust Seasoning and Serve:
- Taste the soup and adjust seasoning with more fish sauce or salt if needed.
- Remove from heat and serve hot. Garnish with chopped green onions or cilantro.
Nutrition Information per Serving:
- Calories: Approximately 180 kcal
- Total Carbohydrates: 14g
- Dietary Fiber: 4g
- Net Carbs: 10g
- Protein: 25g
- Fat: 2g
Note: Nutrition information may vary based on exact ingredients used.
Tips:
- Adjust the amount of Sinigang mix according to your preferred sourness level.
- You can add other vegetables like okra, taro roots (gabi), or water spinach (kangkong) depending on availability and preference.
- Serve Sinigang soup with steamed rice on the side for a complete meal.
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Enjoy your Filipino Sinigang Soup with shrimp, a tangy and savory dish that’s perfect for any occasion!
