Filipino Style Recipe: sinigang na ulo ng salmon or salmon head tamarind soup is another simple and easy Filipino dish. This is similar to other sinigang that has a sour broth. Normally the salmon head cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste.
Estimated time of preparation and cooking: 15-20 minutes
Good for 2-3 persons
Ingredients:
2 pieces salmon head
1 pack sinigang sa sampaloc mix
6 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
3 tomatoes, diced
1/2 bunch of string beans(sitaw), cut into 3inch
a bunch of kangkong or pechay
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper
Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Add salmon head and pour water. Cover and simmer for about 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 3 minutes.
4. Add vegetables then season with salt or fish sauce according to taste.
5. Add kangkong and simmer for another 1 minute.
6. Transfer to serving bowl and serve hot.
Notes:
1. You may add other kind of vegetables.
Filipino Style Recipe: sinigang na bangus or milkfish in tamarind is another simple and easy Filipino dish. This is similar to sinigang na hipon and sinigang na baboy that has a sour broth. Normally the milkfish cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste.
Estimated time of preparation and cooking: 20-30 minutes
Good for 3-4 persons
Ingredients:
1 medium-sized milk fish(bangus), cut in about 4-5 slices
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
6 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 bundle kangkong leaves or sweet potato leaves
1 cup string beans(sitaw), cut into 2 inches long
2 pieces green pepper(siling haba)
Salt or Fish Sauce(patis) to taste
Procedures:
Part 1
1. In a pot, pour water and add onion and tomatoes. Bring to boil.
2. Add milk fish, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Add green chili, string beans then kangkong leaves.
6. Season with salt or fish sauce according to taste.
7. Serve hot.
Notes:
If using tamarind instead of sinigang mix, here’s the procedure:
1. Boil tamarind until soften.
2. Pound and extract the juices.
Filipino Style Recipe: sinampalukang manok or chicken in tamarind is another simple and easy Filipino dish. This is similar to sinigang na hipon and sinigang na baboy. Normally the chicken sauteed and cooked in a combination of onions, garlic, ginger, different vegetables and tamarind which gives a sour taste.
Estimated time of preparation and cooking: 30-40 minutes
Good for 5-6 servings
Ingredients:
1 kilo chicken, cut into serving pieces
12 pieces tamarind(sampalok) or 1 pack sinigang mix
5 cups water or rice wash
3 gloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, sliced
3 tomatoes, quartered
3 pieces green peppers(siling haba)
1 bundle water spinach(kangkong), cut into 2 inches
1 bundle string beans(sitaw), cut into 2 inches
fish sauce or salt and pepper to taste
2 tablespoons vegetable oil
1 cup tamarind leaves(optional)
2 pieces eggplants, cut into serving pieces(optional)
1 chicken bouillon(broth cube)(optional)
Procedures:
Part 1
In a pot, boil tamarind until soften then pound and extract the juice. Set aside.
Part 2
1. In a pot, heat oil and saute garlic, onions and ginger.
2. Add chicken and pour fish sauce then continue sauteing until chicken is light brown.
3. Pour water, tomatoes and chicken bouillon then bring to boil. Add water if necessary
4. Add tamarind leaves and tamarind juice then simmer for 5 minutes over low heat.
5. Add eggplant, string beans and green chili. Simmer of 5 minutes.
6. Adjust seasoning with fish sauce or salt and pepper.
7. Turn off the heat, add water spinach and cover for a few minutes.
8. Transfer to serving bowl and serve with steamed rice. Enjoy!
Filipino Style Recipe: sinigang na hipon is another simple and easy Filipino dish. This is similar to sinigang na baboy. Normally the shrimps cooked in a combination of onions, tomatoes, different vegetables and tamarind which gives a sour taste.
Estimated time of preparation and cooking: 30 minutes
Good for 5-6 servings
Ingredients:
1 kilo Shrimps
1 pack sinigang mix or 12 pieces tamarind(sampalok)
5 cups water or ricewash
1 onion, diced
3 large tomatoes, quartered
1 bundle water spinach(kangkong), cut into 2 inches
3 pieces green chili(siling haba)
salt or fish sauce to taste
2 pieces radish, sliced(optional)
1 bundle string beans(optional)
Procedures:
1. In a pot, pour water and bring to boil.
2. Add onions, tomatoes and radish.
3. Add sinigang mix and simmer for 2 minutes.
4. Add shrimps, string beans and green chili then simmer for 3 minutes.
5. Adjust seasoning with salt or fish sauce.
6. Turn off the heat, add water spinach and cover for a few minutes.
7. Transfer to serving bowl and serve with steamed rice. Enjoy!
Tips:
1. You may also add eggplants or pechay.
Notes:
If using tamarind(sampalok) instead of sinigang mix, here’s the procedure:
1. Boil tamarind until soften.
2. Pound and extract the juices.
To celebrate the diversity of Filipino cuisine, Unilever Food Solutions (UFS) came up with Sooo Pinoy. Created in partnership with Philippine Daily Inquirer, the Philippine Star, and Team Manila. The advocacy aims to help Filipinos find identity through food, feeding national pride through an appreciation and awareness of Filipino cuisine.
Discovering cultural identity for Filipinos is a never-ending quest. After years of colonization by the Spanish, American and Japanese, naturally Filipino cannot help but bring up the question of identity.
This diversity manifests itself in all aspects of Filipino culture – even in cuisine. We love for food means a love for variety, be it for Sinigang, Sisig, Pinakbet, Kare-Kare, Crispy Pata, or even balut. Being Filipino means never being afraid to explore the abundance of flavors and styles of cooking that are available out there.
The Sooo Pinoy Facebook page regularly updates its members about restaurants that have a surprising but refreshing take on our favorite dishes. It opens up a world of exciting, delicious discoveries that are sure to change their view on Filipino food. From Herencia Café’s inventive recipe for Pinakbet pizza to Leslie’s renowned Sizzling Bulalo, we can see how Filipino cuisine continually evolves and invents itself while still keeping in touch with traditional roots.
The voting app is a more concrete way for Filipinos to assert their identity. Choose which places cook the best Pinakbet, Bulalo or Kare-Kare, and be among the many to let your taste buds be heard. Invite family and friends to join in the fun of picking the best restaurant and at the end of the month, your choice could be featured in the Philippine Daily Inquirer and the Philippine Star.
As the Sooo Pinoy community grows, more Filipinos discover cultural identity in the diversity of our food. The advocacy cultivates a sense of unity and togetherness among people; not only do Filipinos get to eat delicious food, but they also learn about their roots and of what makes them uniquely Pinoy.
Filipino Style Recipe: sinigang sa miso(maya maya) or snapper in miso-tamarind soup is another Filipino soup dish. This is similar to other sinigang that has a sour broth. Normally the snapper cooked in a combination in rice washing, tomatoes, vegetables, miso paste and tamarind which gives a sour taste.
Estimate Time of Preparation and Cooking: 40 minutes to 55 minutes.
Good for 3-5 person.
Ingredients:
1 kilo snapper(maya maya)
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
a bunch of mustard greens(mustasa)
1 radish, sliced(optional)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste
Procedures:
Part 1(Optional)
1. In a frying pan, heat oil then fry fish until light brown. Drain and set aside.
Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add sinigang mix then bring to boil.
4. Add fried fish and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!
NOTES:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.
How to cook Sinigang na Baboy(Sour Soup Pork)? Here’s my recipe:
Ingredients:
1 kilo pork,cut into cubes
12 tamarind(sampalok) Or sampaloc mix
1 big onion(diced)
6 tomatoes(quartered)
2 radish(sliced)
1 bundle of stringbeans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
4 pieces taro(gabi), peeled and cut into cubes
2 pieces green pepper(siling haba)
Salt and Fish Sauce(patis)
6 cups of water
Procedures:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.
Part 2
1. In a casserole, bring pork to boil until tender.
2. Add onion, tomatoes, and tamarind juice.
3. Add gabi until tender and thickens the soup.
4. Simmer, then add radish, and string beans.
5. When tender, add kangkong leaves.
6. Season with salt or fish sauce according to taste.
7. Serve hot.
Notes:
You may use liempo, porkchop, kasim or ribs as pork
You may use santol as alternative to sampaloc.
You may add lady’s finger(okra) or eggplant(talong) if desired.
