Philippine's version of Thailand's Tom Yam, sinigang is a well-loved broth. If I say it is the Philippine's national soup, no one will disagree. It used to be just cheap cuts of pork tossed in boiling water together with vegetables and a souring agent. But now, it is basically almost any meat and vegetables boiled in water with a souring agent. Pork, beef, chicken, fish, shrimps, and dried fish (HUH???). I had eyebrows raised when I said I'm going to cook this soup with the lowly dried fish of anchovies as the star of the show. They thought I was kidding.
Ingredients:
3 dried fish of your choice ( I love Tamban / Tawilis) - roasted, scales-head-soft stomach removed afterwards
1 small radish - cut diagonally
3 small young okra
1 tomato - quartered
1 small onion - quartered
1 bunch of spinach, or any edible flat leaves - I used young leaves of radishes since I have plenty from the garden)
souring agent (tamarind paste or powder, instant sinigang mix, etc...)
Procedure:
NOTE:
- use as many vegetables as you want. Mine were vegetables straight from my garden.
Ingredients:
3 dried fish of your choice ( I love Tamban / Tawilis) - roasted, scales-head-soft stomach removed afterwards
1 small radish - cut diagonally
3 small young okra
1 tomato - quartered
1 small onion - quartered
1 bunch of spinach, or any edible flat leaves - I used young leaves of radishes since I have plenty from the garden)
souring agent (tamarind paste or powder, instant sinigang mix, etc...)
Procedure:
- Throw everything in a thick bottomed casserole pan or a small stock pot, except for the flat leaves. Add Water and boil.
- Once boiling, add the souring and adjust the seasoning according to preference.3
- Throw in the leaves 1 minute before serving.
NOTE:
- use as many vegetables as you want. Mine were vegetables straight from my garden.