Here’s a dish for sinigang lovers! Make sinigang rice with a simple cooking hack. Instead of cooking rice in water, boil it in tamarind stock to give it a distinct sour flavor.
Shrimp Sinigang Rice Recipe
Shrimp Sinigang Rice Ingredients
- 650 Grams Tamarind (Sampalok) fresh, unripe, washed
- fish sauce (patis)
- 150 Grams Shrimp medium, trimmed
- 2 tablespoons Butter
- 1 medium red onion minced
- 2 cups red rice uncooked
- 1 Cup taro (gabi) peeled and diced
- 2 ripe native tomatoes diced
- 2 cups kangkong leaves sliced into thin strips; plus more leaves, blanced
- 1 green finger chili (siling pangsigang) minced, plus more for garnish (optional)
- Make the tamarind stock: Boil tamarind in 4 cups water. Lower heat and simmer for 30 to 40 minutes. Strain using a sieve, pressing tamarind to extract juice, into a saucepan. Add 3½ cups water to tamarind juice. Season to taste with fish sauce. Bring to a simmer over medium heat. (You should have about 4½ cups stock.)
- Poach shrimp in tamarind stock until cooked through, about 2 to 3 minutes. Set aside.
- Make the pilaf: Melt butter in a saucepan. Sauté onions until translucent. Add red rice and stir to coat in butter.
- Add tamarind stock, taro, and tomatoes. Simmer, covered, until rice is tender, about 40 minutes.
- Add kangkong and chilies; toss to mix well.
- Transfer rice to a serving platter or individual bowls. Top with shrimp, blanched kangkong leaves, and chilies.