Seafood Sinigang

Source: ahem... my own version of the classic Pinoy dish =)


FYI: According to Wikipedia,

Sinigang is a Philippine soup that is eaten with rice. Similar to Indonesian sayur asam, Vietnamese canh chua, and Thailand's tom yam, its characteristic flavor comes from tamarind which gives it a sour taste and overwhelms the taste of its meat. "Sinigang" also sounds very similar to "singgang" which is a tamarind soup dish from Terengganu, Malaysia.

Sinigang is a started as a meat (e.g., fish, pork, shrimp, or beef) stewed with tamarind, green pepper, tomato, and onion. Other vegetables cooked in sinigang include okra, taro corms, labanos, kangkong, sitaw and eggplant.

Another variety is prepared with guava and is less sour than those with tamarind. Raw mango, calamansi and bilimbi can also be utilized. However, vinegar is not used for making sinigang sour, soups made with vinegar are called paksiw. Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits.

Chicken sinigang is called sinampalukan (from sampalok, Filipino for tamarind). Sinampalukan is made with shredded tamarind leaves, ginger, onions, and tomatoes. Sinampalukan is sometimes prepared to be a little spicier than the other sinigang dishes.

Sinigang Villamil is prepared with sampalok, onions, tomatoes, kangkong, culantro, dijon mustard (i.e. Grey Poupon) and okra. Original recipe created by Filipino restaurateur Raquel Villamil in 1986

• 1 onion, sliced
• 2 tomatoes, quartered
• 20-25 pcs large prawns, cleaned, shell on
• 5 pcs medium sized squid, sliced
• 4 pcs salmon fillet, cut into 2
• 1 pack Knorr Sinigang Mix
• lady fingers (Okra)
• aubergines (Eggplant)
• small yam (gabi)
• long beans (sitaw)
• kangkong
• green chili
• fish sauce

1 Boil onion and tomatoes. Toss in the yam and cover.
2 Add the squid and cook for 2-3 minutes, then add in the prawns. Bring to boil and cook for another 3 minutes
3 Add the salmon fillet, Knorr Sinigang Mix and green chili. Let it stand for 2-3 minutes.
4 Add in the vegetables, tossing long beans the last.
5 Season with fish sauce then serve immediately.



Sinigang is a popular Filipino home dish. And since it's a Saturday today (also it's Dandy's birthday!) and it's been a while that all six of us shared the dining table, I thought it best to serve sinigang for lunch. Ok ok... I woke up late and I didn't have time to browse at my magazines to pick any other dish so I settled with the most convenient to cook. But hey, it turned out to be a great choice! We're a family again in the house because of my sinigang and Faye's rellenong bangus! Oh not to mention Neri's muffins! Yep, she bakes! =)

Back in Manila, whenever we dine in at this floating seafood restaurant in our town, Seafood or Mixed Sinigang is already a staple at the order list. My Dad just loves it.

I always cook Sinigang na Salmon but this is my first to try mixed seafood. I wasn't able to add raddish and kangkong though (i wonder why i cannot find any kangkongs here in FairPrice...). But it was still good. They love it.. I think...heheheh...


Darwin's Verdict: 4 1/2 stars and a big burp!

Comments: "Sarap!" (no surprise, he loves sinigang...)

My Verdict: Not as good as the restaurant's version, but it's not bad at all. I'm definitely gonna try this again. =)


Tip: Don't overcook the Salmon as the meat tends to shred.