INGREDIENTS:
- 12 cups water
- 10 unripe tamarind pods, shelled (or 2 tbsp. tamarind concentrate or 1 packet sinigang powder)
- 1 lb. fresh shrimp, heads and shells on
- 5 cloves garlic, crushed
- one 2-in (5-cm) piece ginger, peeled and sliced
- 1/4 lb. radish, chopped
- 1/4 lb. taro root (or potato), peeled and cubed
- 1/4 lb. okra, trimmed and sliced diagonally
- 1 tomato, sliced
- 1/2 lb. Chinese (Napa) cabbage, chopped (or bok choy or spinach)
- 1 tsp. salt
- 5 tbsp. fish sauce (plus extra for dipping, if desired)
INSTRUCTIONS:
- Boil the shelled tamarind in a saucepan with 4 cups of the water for about 20 minutes, or until soft. The tamarind has to be submerged. Add more water if necessary. Use fine-mesh strainer to strain the mixture into a bowl. Mashing the pulp with the back of a spoon to force it through the strainer. Discard the pulp and seeds. Set aside the tamarind liquid.
- Pour the remaining 8 cups of water into a stockpot and bring to boil. Add the garlic, ginger, radish, taro root (or potato, if using) and tamarind liquid (or the tamarind concentrate or the sinigangpowder). Cook over medium heat for 15 minutes.
- Add the okra, tomato, shrimp, cabbage, salt and 5 tablespoons fish sauce; cook for 15 minutes, or until shrimp is done.
- Serve hot with steamed rice and fish sauce, if using.
Source: Filipino Recipe
Image:Goons With Spoons
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