Pinugot

Pinugot means to cut, sever or decapitate, it sounds horrible for a dish name but it tastes really good, read on to find out why it is named like such. 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

Here we are again, we unearthed a really nice dish that deserves attention as is it not as popular as most of the Filipino dishes. A dish from Morong, Rizal that is nearly similar to sinigang but served with tons of vegetables and noodles. So, what’s in the name? Well, Pinugot means to cut the head off, and this dish was named like such becuase of how the small fresh water shrimps are processed on this dish. Basically, to extract as much as flavour as possible, the shrimps head are cut off, roughly blended with water and the juices are extracted and serves as the base broth of the dish. Another flavouring agent used is a sour fruit called kamias (Averrhoa bilimbi), dried or fresh, they are added into the soup to give it a nice sour tang similar to siningang. Modern ways use tamarind mix for convenience specially for those in a hurry or for those who live in a place where kamias is not available, like me.

Pinugot

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 25 mins
• Cook Time: 35 mins
• Total Time: 1 hour
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

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

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. Add the daikon radish, string beans and okra. Bring it back to a boil then continue to simmer for 5 minutes.
4. 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.
5. Give it a taste, season with fish sauce and freshly ground black pepper adjust taste with water if you find it too sour. Serve.

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Notes

Round small taro cook faster than the large ones.  Adjust cooking time according to the taro you are using.