Guys, I’m drooling right now! The culprit? This Sinigang. Nothing makes me drool more that this Filipino soup which is characterized by its sour taste. In the Philippines, we used tamarind to acquire that well sought sourness which this soup is famous for; but here in the US,since I haven’t bump into fresh tamarind even in our Asian store, I settled for the easy way… Mama Sita’s Sinigang mix. And that made preparing this Sinigang easy peasy. I really encourage anyone of you reading this blog to try this simple to make soup because this is always a Filipino favorite. You don’t know, a sour type of soup might become one of your favorite.
SO LET’S GET COOKING…
This soup started with 2 lbs of fresh shrimps with the head intact, tons of tomatoes to highlight the sour flavor and loads of water and onions. Ideally, we used Kang-kong (Swamp Cabbage) for the hint of green,but since that as well is not available here, we use spinach. The preparation is no more than 30 minutes; I promise.
30 Minutes later, this Sinigang will be great for the cold winter months eaten all by itself or paired with rice. And since it is raining like crazy here in Astoria, this Sinigang is perfect for this perfect type of weather.
Sinigang na Hipon- Shrimp in Sour Soup
- 2 lbs large shrimps with head washed and cleaned
- 2 large tomatoes cube
- 1 small size onion chopped
- 1 pack Sinigang Mama Sita Mix
- 8 oz spinach
- 2 stems green onions
- 6-8 cups water
- 1-2 tablespoons fish sauce OR YOU CAN USE SALT TO SEASON
- 2 tablespoons Canola Oil
- optional ingredients
- 3-4 pieces radish quartered
- 1 taro quartered
- Heat oil in a pan and saute' onion until transparent. Add in tomatoes and cook until partly soft.
- Add in the shrimps and let the flavor of the onion and tomatoes sip through. This is usually when the shrimps turned orange.
- Add the optional ingredients and cook until they are soft. I if not using,move to the next step.
- Let the Sinigang boil and add in the Sinigang Mix ( I use half of the mix,it depends on you)
- Season with fish sauce or salt.
- The Sinigang product should be gently sour and balance with the salty season of the fish sauce or salt.
- Turn off heat and put the Spinach and green onion on top. Let it sit for a few minutes before serving.SERVE HOT AND ENJOY!