I Cook Sinigang For The Lunch
By Tokz
@ilocosboy (45156)
Philippines
September 14, 2016 11:48pm CST
I was task by our manager to cook for our lunch. I said yes because I love to cook. I prepare sinigang or tamarind soup base with shrimps and young leaves of chili.
I went to wet market and saw the shrimps caught by the fisherman in the river in their barangay. Then I saw the bunch of young chili leaves. I did not buy tamarind because I used the sachet of ready to use sinigang mix. I just added some tomato and white onions.
Actually, its not hard to cook because the instruction was already in the back of the sachet. If you want to add some more ingredients, you can do it like ginger or vinegar or even chili if you want to.
I think they love my sinigang because they never tell its not good, he he.
8 people like this
8 responses
@louievill (28851)
• Philippines
15 Sep 16
I like large prawns and large " bangus" or milk fish sinigang, we put kang kong or water spinach, radish instead.
From time to time we also use "kamias" instead of tamarind because we have 2 trees in our back yard that has so much fruit we do not know what to do with it.
4 people like this
@louievill (28851)
• Philippines
15 Sep 16
@ilocosboy your cooking is good becaue it is cleaned up and none is left 
have you tried doing the "sigang" on large fish heads? That is also very delicious especially the the cheek part
large fish roe or eggs is also good but getting harder to find.
Sinigang tastes better if cooked in earthen pots or "palayok" and stainless is second choice but never in aluminum because the sour acid reacts with it.
have you tried doing the "sigang" on large fish heads? That is also very delicious especially the the cheek part large fish roe or eggs is also good but getting harder to find.
Sinigang tastes better if cooked in earthen pots or "palayok" and stainless is second choice but never in aluminum because the sour acid reacts with it.2 people like this
@hereandthere (45645)
• Philippines
15 Sep 16
now that you mention it, i can't remember the last time i saw kamias (bilimbi) and kamias tree
3 people like this
@hereandthere (45645)
• Philippines
15 Sep 16
for sinigang na hipon (shrimp in tamarind broth) we put kangkong, labanos (radish) and eggplant.
4 people like this
@ilocosboy (45156)
• Philippines
15 Sep 16
have you tried young leaves of chili, yeah horse radish is good.
3 people like this
@louievill (28851)
• Philippines
15 Sep 16
@ilocosboy me not yet, remember our last discussion? We use it more for "tinola"
2 people like this
@MattMeng (3445)
• Hangzhou, China
15 Sep 16
@ilocosboy You are welcome, my friend.
1 person likes this
@sofssu (23662)
•
15 Sep 16
@ilocosboy I want to try it.. I have so many chili plants in my garden..
2 people like this
@ilocosboy (45156)
• Philippines
16 Sep 16
@sofssu just choose the young leaves.
1 person likes this
@ilocosboy (45156)
• Philippines
15 Sep 16
Only the young leaves. But not all chili leaves can be cook, only the smaller kind of leaves. This is good for soup based recipe like sinigang. You may try it.
2 people like this
@ridingbet (66854)
• Philippines
15 Sep 16
usually, the ones who like what you cook won't talk anymore, because their mouths are full
2 people like this
@ridingbet (66854)
• Philippines
15 Sep 16
@ilocosboy no, my tummy is the proof of my satiety to the dish. (burp)
1 person likes this
@ilocosboy (45156)
• Philippines
15 Sep 16
ha ha, while you are eating of course, but after eating, you can praise now the food.
2 people like this
@ilocosboy (45156)
• Philippines
16 Sep 16
The easy way to cook even without experience.
2 people like this
@amandajay (23264)
• New Zealand
16 Sep 16
What is Sinigang? I have no idea.but seems to be delicious
