Pinugot is Filipino dish originated from Bombongan, Morong, Rizal made with small shrimps, tropical vegetables, root crops and noodles in a sour broth flavoured with kamias (Averrhoa bilimbi) or tamarind
- 500 g small shrimps, with shell on
- 50 g bean thread vermicelli (sotanghon)
- 2 cups taro, cubed
- 1 small daikon radish, sliced
- 1 bunch string beans (sitaw), cut into 2-inch sections
- 1 bunch water spinach (kangkong) or sweet potato leaves (talbos ng kamote)
- 100 grams okra
- 40 g tamarind soup base (sinigang mix)
- 4 cups water
- 2 pcs onions, chopped
- 1 pc tomato, quartered
- freshly ground black pepper then
- fish sauce
- Carefully remove the shells from the shrimps, set aside shrimps, place shells in an aluminium foil lined baking tray then grill it in the oven until it turns red orange in colour and slightly charred on the edges. Remove from oven then place it in the food processor with a cup of water, pulse the shells until roughly chopped into smaller pieces. Pour the remaining water into the food processor, give it a good mix while pressing the chopped shells with a spoon. In a fine sieve run through the shells together with the liquid, press the shells to extract all the liquid then discard the solids. Set aside the liquid this will serve as your broth. You can skip the roasting process and place shells directly to the food processor, but the roasting process makes the dish to even have a more robust flavour.
- Pour prepared liquid into a pot then add the add the onions, tomatoes and taro. Bring it to a boil then let simmer in low heat for 15 minutes or until taro is slightly soft.
- Add the daikon radish, string beans and okra. Bring it back to a boil then continue to simmer for 5 minutes.
- Add the shrimps, water spinach, bean thread vermicelli and tamarind soup base. Bring it back to a boil then continue to simmer for 2 more minutes.
- Give it a taste, season with fish sauce and freshly ground black pepper adjust taste with water if you find it too sour. Serve.
Round small taro cook faster than the large ones. Adjust cooking time according to the taro you are using.
Homey and delicious, plus shrimp is so healthy.
That’s one huge pot of deliciousness. I’d love a bowl of that right now!
This looks so tasty and healthy. And I don’t SEE anything decapitated in it (though I guess the shrimp technically are 🙂
Can’t go wrong with those shrimps, will give the soup a refreshing sweetness.
Well, I can’t get most of these ingredients, but in spite of the origin of its name, it looks darn good!
Love the name of this! Neat sounding dish, and one (another one!) that’s new to me. Thanks.
Interesting name for this dish – it doesn’t sound that appetizing when you read the definition, but the recipe itself sounds fantastic. Thanks for sharing!
Love learning about this dish! Looks super comforting!
The weirder it sounds, the more I want to know about it! What a fascinating dish!
I’ve used shrimp heads and shells to flavor stock but never tried chopping them up in the food processor! I suppose that’s where the name ‘Pinugot’ comes from. I’ve got some tamarind paste so I think I could make the ‘tamarind soup base.’ Sounds delicious!
While the name might not be too appealing, but the dish itself looks terrific – so tasty and comforting. Perfect for the cold and dark time of the year.
Looks good 🙂 Going to try this one. Thanks for the amazing recipe.