My wife and I can eat Sinigang daily or even a week. Sinigang is a Filipino stew characterized by its sour flavor most often associated with tamarind as its base. This dish is perfect for the rainy season to keep our body warm and active. There are many varieties of soup base for Sinigang, you can use guava, kamias, calamansi or any sour fruit and vegetable that you want as your base. It usually comes with vegetables like kangkong (water spinach), radish and sitaw (long bean). You can cook this using beef, pork, chicken, fish and shrimp. I always cook this dish once or twice a week. I hope that you can try this one at home.
Ingredients
1 kilo salmon head (chopped)
100 grams miso paste
3 tbsp pure tamarind paste or 20 grams "Sinigang Mix"
3 tsp oil
1 red onion (julienned)
2 cloves garlic (crushed)
3 pcs tomato (quartered)
3-4 pcs long green chilis
1 bunch water spinach (kangkong)
800 ml water
salt and pepper to taste
Instructions
1. In a large pot, heat oil then saute garlic together with the miso paste.
2. Add water, onion, and tomato. Wait to boil.
3. Put the tamarind paste or "Sinigang Mix". Add more water depending on your preferred level of sourness.
4. Add salmon head and simmer for 3-5 minutes.
5. Put the water spinach and chilis.
6. Add salt and pepper to taste.
7. Serve with rice and enjoy.
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