Filipino Shrimp Sinigang with Cabbage
Filipino Shrimp Sinigang with Cabbage is really a soup whose flavor is soured with batuan fruits that is abundant in the Western Visayas region of the Philippines. I like the subtle sourness of the batuan. It’s a great replacement towards the classic sampaloc broth.
Filipino Sinigang Soup is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, bilimbing, or unripe mango among other people. Powdered soup base or bouillon cubes for sinigang based on tamarind are also utilized in location of all-natural fruits.
Basic Ingredients:
- 1 Kilo Shrimp
- 6-8 tablespoons Batuan puree or 2 pcs tamarind cubes
- 1 big Onion (diced)
- 3 big tomatoes (quartered)
- 1/4 kilo Cabbage
- 3 pieces long green pepper (Siling haba)
- 5 cups rice-wash or water
- Salt or Patis (fish sauce)
Cooking Methods:
- Boil water with onion, peppercorns, 1 tsp of salt and tomatoes for at least 15 minutes or until tomatoes are really macerated and soup is reddish already (this maximizes the flavor of tomatoes in the soup and adds sourness as well).
- Add Batuan puree and the Shrimp and let simmer on mid low heat for 5 minutes.
- Add veggies and let simmer uncovered for additional 5 minutes or until veggies are done.
- Season with Patis or fish sauce.
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