Hi Guys todays recipe will not be here as I am guest posting at Jasline’s blog at Foodie Baker. Serval weeks ago Jasline invited me to do a Guest Post at her blog and without hesitation I said yes even at this busy Christmas season. It is my pleasure and I am honoured to be invited in Guest Posts like this specially from a blogger I follow and I know delivers amazing dishes specially her desserts and baked goodies. I was requested to post a traditional Filipino dish, at first I thought it would be easy until suddenly I realized that after nearly five years of blogging of mostly Filipino dishes this would be a challenge. I think I had posted most of the Filipino recipes so I reviewed and checked what is still missing, then alas! I found one and it’s a Filipino favourite, the Sinigang.
Sinigang, specially Sinigang na Hipon is one of those dishes that brings back a lot of memories, I remember eating this dish way back in the Philippines where the table is full of friends and families eating the same thing using their hands and sharing stories with each other’s while laughing and enjoying a simple meal.
1 kg large shrimps, shell on
1 large packet Tamarind Mix (Sinigang Mix) or ½ cup Tamarind Pulp
If using Tamarind pulp, separate the 2 cups of water from the 1 litre. Boil this together with the tamarind pulp until pulp is loose and melted. Strain the liquid to extract the juice then set this aside. Continue to next step if not using Tamarind Pulp.
In a pot add onions, chillies, tomatoes and radish then pour water. Bring to a boil.
Once boiling add shrimps and tamarind mix (if using), simmer for 5 minutes.
Add water spinach leaves then simmer for 2 more minutes.
Season with fish sauce and freshly ground black pepper
Sinigang is usually sour but if you find it too sour add more water, or if find it not sour just add more Tamarind Mix or Tamarind Pulp