Sinigang is a staple in every Filipino home, and is likely to be craved for the most by those who are away from home. Many times due to convenience or unavailability of real tamarind, many use the sinigang mix or cube, which tastes similar, but does not do justice to a real sampalok stew. Also, these mixes are often made and mixed with unnatural ingredients that are bad for our health. Here, we re create the original way to make the much loved sinigang.
For a video tutorial click here
- 8 pc whole fresh tamarind
- 1 cup sitaw cut into segments
- 2 eggplants cut into segments
- 2 bunches kang kong, cut into segments
- 1 tomato, sliced
- 1 onion sliced lengthwise
- 6 pc okra , sliced
- 1 kg fillet fish of choice, cut into sections
Boil the tamarind in 6 cups of water until soft. Do not remove the skin, boil whole.
Once the tamarind has softened, take a strainer and put the tamarind in it one by one and press the juice out. Repeat with all the tamarinds.
Strain the soup through a sieve, making sure no particles come through
After the soup has been strained, add your fish of choice.
Add the eggplant, okra and tomato.
Right before serving, add the kangkong.
Serves 4-6 people