A popular sour and strongly savory flavor dish, which can be cooked using shrimp or prawns. With the traditional way of cooking sinigang using tamarind, makes it more exciting and appetizing. Highly recommended for a perfect weekend main course.
Ingredients:
2lbs. (907.18g) medium to large shrimp with head and shell
1lb. (454g) unripe tamarind
1small daikonwhite radish, sliced
1bunch kangkong
12piecesokra
2 pieces talong
12 pieces string beans
2tablespoonsfish sauce
2medium plum tomatoquartered
1medium onionquartered
6cupswater
Ground black pepper to taste
Instructions:
Pour the water in a cooking pot. Bring to a boil.
Add the tamarind. Cover and boil for 30 minutes. Add more water if needed.
Separate the tamarind from the water. Make sure to squeeze the juice out of the tamarind for maximum flavor.
Heat the cooking pot with the remaining water and tamarind extract. You can add more water if you think that the amount of remaining liquid is less than 5 cups. Let boil.
Add the tomato and onion. Cook for 5 minutes.
Put-in the radish, okra, talong, string beans, and shrimp. Cook for 3 to 8 minutes in medium heat.
Add the kangkong and fish sauce. Stir. Cover and turn the heat off.
