Sinigang na Sugpo

For this 10-minute sinigang, Leyanne Limjoco used both fresh green sampaloc and packaged tamarind powder. The result is a broth of perfectly sour deliciousness flavored with the freshness of succulent tiger prawns.


Serves 5 Cooking Time 10 Minutes

4 cups hugas-bigas (rice washing)
1 large sliced onion
2 large tomatoes, cut in chunks
2 cups water
a handful of green tamarind (sampaloc)
1 packet powdered tamarind
1 kilo tiger prawns
1 1/2 tablespoons fish sauce
kangkong leaves and stems
sliced labanos (radish)
siling daliri

1  In a palayok, put hugas-bigas. Bring to a boil. Then add onion and tomatoes cut in chunks.

2  In a small pot, boil water then add tamarind (sampaloc).

3  After a few minutes or when sampaloc is tender, take them out of the pot and transfer to a shallow bowl to mash and strain.

4  Add all the sour juice to the boiling hugas bigas. Add powdered tamarind and stir.

5  Wash prawns and shake off excess water. Add to the sour broth.

6 Season with fish sauce (patis). Simmer for a few minutes until prawns change orangey color.

7  Add kangkong leaves and stems, and labanos (radish) and siling pangsigang. Cover and simmer 1 minute more. Turn off the stove. Serve steaming hot.

Photography by At Maculangan

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