Filipino Sinigang (Tamarind Soup)

"Filipino Sinigang (Tamarind Soup)"
 
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photo by mariasadorra photo by mariasadorra
photo by mariasadorra
photo by geralds photo by geralds
photo by geralds photo by geralds
Ready In:
1hr 30mins
Ingredients:
10
Serves:
10-12
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ingredients

  • 3 lbs pork ribs, chopped into 1 inch pieces
  • 2 tablespoons minced garlic
  • 1 medium onion, chopped
  • 1 packet sinigang tamarind soup mix (found in international food section)
  • 16 cups water
  • 1 bok choy, chopped in 1 to 2 inch slices
  • 1 daikon radish, chopped in thin round slices (optional)
  • 1 small tomatoes, chopped fine (optional)
  • 2 small potatoes, chopped in large chunks (optional)
  • salt
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directions

  • Saute ribs garlic onions and salt to taste until brown.
  • In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
  • Remember you can eat this with rice.
  • Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
  • It is good if the meat easily comes away from the bone.
  • You can eat this straight or over rice or both.

Questions & Replies

default avatar
  1. Wendy M.
    Do you use corn starch to make it thick?
     
  2. Tommy H.
    My friend, who is Filipino, suggested adding some form of noodle to this soup. Wondering if anyone could offer any suggestions for noodles to be integrated into this recipe?
     
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Reviews

  1. Bettina Margaret
    this recipe is ok except that authentic sinigang has no potatoes but taro roots, and you can also add snake/string beans, kangkong (water spinach), and eggplant. also, for a much easier process, just dump all the ingredients into the pot except for sinigang mix, which you add after the meat (or seafood) is cooked and tender. much time and effort saved this way with the exact same result. you can also add green chile for some heat!
     
  2. silrayn
    This is much much better with real tamarind but way way fussier since you need to slow cook and grind the stuff. And garlic? Well, I am Filipino and we all do put that stuff into EVERYthing. Well, I thought everything except Sinigang. ^^; I prefer swamp cabbage(kangkong) and mustard greens(mustasa) for green veg but that is a Manileno's choice.
     
  3. geegina20
    I alwAys make this dish and its always a hit. I'm full Filipino and I'm of ilocano decent and we always put fresh slices of ginger. I usually put 3-4 thick pieces depending on how much you like ginger. It gives a nice fresh spice to your soup. Also like in another review fish sauce also tastes good in this dish. Asian eggplant, baby bok Choy and daikon are my fave trio of veggies.
     
  4. Brian Wiegand
    I usually make a simpler version with just fresh veggies, cod, petise(fish sauce), tamarind and tomatoes. But this was a great dish... more original too :D
     
  5. LuvMyBabies
    LOVE sinigang. i'm filipina so i grew up with this and make it myself at home. i normally don't saute anything tho? usually we boil the meat (choice of pork ribs, beef w/ bone for flavor or shrimp w/ heads still intact for flavor) till it is tender...then add the vegetables and tamarind soup. never put in potatoes or garlic tho. usually only bok choy...string beans..onion..and 1 small tomato. o and we sometimes put in spinach instead or eggplant and daikon radish is pretty good too..but i prefer bok choy and string beans. onion and tomato is a must since it's always in an authentic sinigang. oh and instead of salt...authentic sinigang usually uses "patis" in other words "fish sauce" found in asian markets.
     
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Tweaks

  1. Deborah W.
    I like to use chicken breast instead of pork.
     
  2. Monica McMillan
    Yummy...just substituted the bok choy for kale and fresh string beans -- and some red pepper for heat.
     
  3. LuvMyBabies
    LOVE sinigang. i'm filipina so i grew up with this and make it myself at home. i normally don't saute anything tho? usually we boil the meat (choice of pork ribs, beef w/ bone for flavor or shrimp w/ heads still intact for flavor) till it is tender...then add the vegetables and tamarind soup. never put in potatoes or garlic tho. usually only bok choy...string beans..onion..and 1 small tomato. o and we sometimes put in spinach instead or eggplant and daikon radish is pretty good too..but i prefer bok choy and string beans. onion and tomato is a must since it's always in an authentic sinigang. oh and instead of salt...authentic sinigang usually uses "patis" in other words "fish sauce" found in asian markets.
     
  4. c b.1450
    i grew up with my mother putting in small taro roots instead of potatoes and she would also add a little bit of shrimp as well...very delicious!
     

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