What’s even more nostalgic than your mom’s own cooking of sour Sinigang soup at home? This classic Filipino dish has been an all-time favorite with its tangy and a bit of spicy taste. While it has been traditionally cooked with pork, beef, chicken, fish or prawns, our version of Sinigang will definitely be the spotlight of your family dinner. Get ready and prepare yourself to start cracking because our tamarind soup is filled with juicy large lobsters!
Makes 3-4 servings
2 tbsps Cooking oil
2 Onions, chopped
1 cup Chopped tomatoes
2 cups Sliced kamias
2 tbsps Fish sauce (patis) plus more for dipping
3 small live lobsters
8 cups Rice washing (hugas bigas)
1 Radish, peeled and sliced
2 Eggplants, sliced diagonally
1 small bundle String beans (sitaw), sliced into segments
3 Green finger chili (siling mahaba)
1 bundle Water spinach (kangkong), leaves and upper stalks
- In a large cooking pot, heat oil over low-medium heat. Sauté onions and cook until onions are soft and fragrant.
- Add tomatoes and cook until soft and mushy. Add kamias and patis. Continue to cook over low heat until mixture becomes mushy.
- Add lobsters and hugas bigas. Bring soup to a boil and then turn down the heat. Simmer lobsters for about five minutes.
- Add radish and cook for another two minutes. Add eggplants, sitaw, and siling mahaba. Cook for another two minutes, then add kangkong. Cook for another minute then turn off heat. Taste and adjust seasoning. Serve hot.