Sinigang is a Filipino soup or stew with a pie and savory taste. It is one of the most popular Filipino dishes. Other sour fruits and leaves can also be used as acidifying agents, but they are primarily related to tamarind.
From the traditional Sinigang recipes, we know. Let us cook Sinigang with a twist. The procedure and ingredients are similar to conventional recipes.
2 or 3 cubes of tofu ( deep fried )
1 medium length onion, quartered
three tomatoes, quartered
1 labanos(radish), sliced diagonally
1 sili haba (finger chili)
1 bunch kangkong (water spinach)
1 bunch okra
1 (22g) sinigang mix (tamarind mix)
five-6 cups water
- Boil 5 cups of water along with tomatoes, chilies, and onion.
- Once it’s boiling, crush tomatoes and put them back in the water
- Add all your vegetable except the kang-kong
- Add tamarind mix
- Mix well and let it boil some more
- Add tofu
- Simmer for a few minutes and then at the very end, add your kang-kong and turn off the heat