Sinigang is a tamarind stew originating from the Philipppines. It’s sour and savory, and its such an amazing comfort food that even our non-Filipino friends love it. All you really need is the tamarind soup base, and you can basically throw in any ingredients you have in the fridge. We recommend sticking to a combination of vegetables that soak up broth easily, like radishes, green beans, root veggies, and thick leafy greens. Ladel it on top of a bowl of rice and serve with a side of bagoong (Filipino shrimp paste.)
Cook time: 6 hours
- 6 cups water
- 1 packet tamarind soup base packet
- 1 lb meat of choice (we recommend stewing beef, pork tenderloin, or chicken breast). We used pork tenderloin in this recipe.
- 1/2 daikon radish
- 1/2 eggplant
- 1.5 cups okra
- 3 tomatoes
- 1 cup spinach
- 3 baby bok choy
Other popular ingredients: chinese long beans, taro, shrimp, cabbage
1. Combine water and tamarind soup packet into slow cooker. Stir.
2. Chop up your vegetables (except for spinach) and add to the slow cooker.
3. Add your meat to the slow cooker.
4. Slow cook on low for 6-8 hours. Add spinach just before serving.
5. Serve with rice and bagoong.
-Okra is very commonly used in sinigang, because the skin and slimy interior contribute to the stews flavor and thickness. However, I know many people who are picky about okra. You can control how much okra flavor is released into the stew by the way it is cut. Cut it in half lengthwise or chop it up, and a lot of the flavor and insides will be released. Leave it whole and the okra flavor will be subdued and easily picked out. Either way is very tasty!
-Our favorite add-ins for sinigang are daikon radish and chinese long beans.