← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1.5 l Water
• 2 Tomato, quartered
• 1 Onion, quartered
• 40 g tamarind pulp (or a 22 g sachet of sinigang mix), soaked in 250 ml hot water and strained
• 200 g daikon radish (labanos), peeled and sliced
• 150 g long beans (sitaw), cut into 5 cm lengths
• 6 Okra
• 1 long Asian aubergine, sliced
• 600 g large shell-on prawns, feelers trimmed
• 3 long green chillies (siling pang-sigang)
• 2 tbsp Fish sauce
• 1 bunch water spinach (kangkong) or spinach, cut into lengths

Method

1. Bring the water, tomatoes and onion to the boil in a large pot and simmer for 8–10 min until the tomatoes are soft.
2. Stir in the tamarind liquid, add the radish and simmer for 5 min.
3. Add the long beans, okra and aubergine and cook for 4–5 min until just tender.
4. Add the prawns and chillies and simmer for 2–3 min, only until the prawns turn pink and curl.
5. Season with the fish sauce, tasting until the broth is boldly sour and savoury. Drop in the water spinach, turn off the heat after 1 minute and serve with rice.

Tips

• Cooking the prawns in their shells keeps them juicy and flavours the broth; peel them at the table.
• Some packet sinigang mixes contain MSG or wheat-based seasonings, so check labels if that matters.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy