>Lastly before serving, add the kang kong leaves, turn the heat off and >Over cooking it will start to break up the fish.
(check the inside by opening it up with the spoon) then the fish is almost cooked.
If it feels slightly firm and the flesh is white almost all the way through >Check that the fish is ready by pressing against it with a spoon. >Add the fish, and prawns and season with the fish sauce. >Add the tamarind mix and simmer for another five minutes. >Add chillies, labanos, okra, sitaw and eggplant and simmer for ten >Using a fork, squash the tomatoes and onions against the side of the pot. Add the onions, tomatoes, ginger and lemon grass and cook simmer for about 12 minutes or until the tomatoes start to break down. >Place the water into an eight liter pot and take the water to boil. Give it a try and you will surely love it.Ģ medium size eggplant, sliced diagonallyġ bundle sitaw (string beans), cut into 2 inches length This Filipino Seafood Sinigang version is a combination Prawn and Tanigue using tamarind broth as the souring agent. Sinigang soup is very satisfying and an ideal meal for the rainy season. These days, powdered mixes and bouillon cubes come in some of these flavors and may be used instead for convenience. Here are the different souring agent that you can use for your Sinigang dish, tamarind, kamias, green mango, lime, guava, tamarind leaves, batuan or calamansi. You can add a variety of vegetables like sigarillas(winged beans), bataw, eggplant, sitaw (string beans) and the green, leafy vegetable could be kangkong (swamp cabbage), mustasa (mustard greens), cabbage or talbos ng kamote (young sweet potato leaves). Filipino Sinigang soup is a very versatile dish, Pinoy’s have different versions of Sinigang deriving from the meat used such as beef, pork, chicken, fish and shrimp. Filipino Seafood Sinigang is one of the popular soup in the Philippines.
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