morsels45

morsels45 said

Sinigang

Sour soup — tamarind, tomato and whatever greens — and the sourness is the point.

Sinigang
Photo: Jessartcam, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make sinigang

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Sour with tamarind

90 minutes · serves 5 · Very easy

What you need

  • 800g pork belly or ribs, in chunks
  • 1 onion, quartered
  • 2 tomatoes, quartered
  • 200g tamarind pulp, or 1 sachet sinigang mix
  • 1 daikon, sliced
  • 200g green beans
  • 1 aubergine, sliced
  • 2 handfuls water spinach or spinach
  • 2 long green chillies
  • Fish sauce

What you do

  1. 1Boil the pork with the onion in 2 litres of water, skimming, for 45 minutes.
  2. 2Simmer the tamarind pulp in a ladle of the broth, mash it, and strain the sour liquid back in.
  3. 3Tomato and daikon in for 10 minutes, then the aubergine and beans for 6.
  4. 4Greens and whole chillies in at the very end, off the heat.
  5. 5Season with fish sauce rather than salt — it wants that particular savouriness.
  6. 6It should be properly sour. If it makes you blink, it is right.

With prawns, quicker

35 minutes · serves 3 · Very easy

What you need

  • Prawns
  • Tamarind or sinigang mix
  • Tomato
  • Daikon
  • Aubergine
  • Spinach
  • Fish sauce

What you do

  1. 1Build the sour broth with the vegetables first, 20 minutes.
  2. 2Prawns in for the last 4 minutes only.