What Is Sugpo Sinigang sa Buko?
You might be wondering how to make this sinigang different from other sinigang, and the answer is simple: change up the ingredients!Â
This recipe is a unique one that assumes you love the taste of sinigang but always wish it had a bit of sweetness to it. That’s not uncommon for us Pinoys! Our sweet tooth is legendary, and it shows in our sweet ulam dishes such as the tocino and sweet longganisa.Â
For this sugpo sinigang recipe, the sour soup is infused with sweetness from the buko juice or coconut water. Just like you would use coconut water in a binakol, this sinigang uses coconut water as the main simmering liquid. Â
Table of Contents
How to Serve Sugpo Sinigang Sa Buko
Sinigang as an ulam dish is best served with lots of steamed rice. There is something inherently comforting in scooping up rice swimming in the soup of your viand. It’s hot, flavorful, and satisfying with every sip and bite.Â
If you were to elevate this dish, you might want to serve this hot pot style right on your dining table. There are many electric hot pots on the market that you can buy to make this happen. This way, your soup is always hot!Â
How To Cook Sugpo Sinigang Sa Buko
This sinigang is easy since there is no need to tenderize meat. Prawns, also known as sugpo or large suahe, cook fast in simmering water — or in this case, simmering coconut water.Â
This recipe is easy because it really is just an ordered list of ingredients starting from those that cook the longest to the shortest. It starts with sautéing the onions and tomatoes until softened.
Time to simmer. The buko juice plus the seasonings are added and is followed by the veggies that take the longest to cook: the labanos or white radish. The prawns and string beans follow when the radishes are cooked since we don’t want to overcook the seafood. Last but not least, the leafy kangkong and its tender stems are added. These take little more than a minute or two in the simmering water before it’s ready to serve.Â
Tips To Make the Best Sugpo Sinigang Sa Buko
1 Grill the prawns.Â
We know it’s an extra step but why not make the most of your grill when it’s still raring hot? This delivers a lovely smoked and charred flavor to your dish that you wouldnt’ be able to add otherwise.Â
2 Too sweet? Cut the buko juice with water.Â
You might not like the sweetness that the buko juice adds to the sinigang. If that’s the case, you can half the buko juice amount to half and replace it with water. This still gives it a touch of sweetness without it being overwhelming to your taste.Â
3 Not sour enough? Add more sinigang mix.Â
There are some who adore the sourness of the sampaloc or tamarind, and if you’re missing it, you can add in more!Â
Sugpo Sinigang Sa Buko Storage Tips
You can refrigerate and freeze this dish.
The best kind of sinigang is the one that you can eat pronto. But seriously, this sinigang is best eaten on the day it’s made since it is made with seafood. Seafood is after all more perishable than other meat.
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However, should you have the need to store it, it can be refrigerated for a day or two. Longer than that, freeze the sinigang in a covered container for the best results when you’re ready to eat it again.
Sugpo Sinigang Sa Buko Recipe
Ingredients
- 2 tablespoons oil or as needed
- 1 small red onion peeled, quartered
- 2 medium tomatoes cored, quartered
- 1 small labanos peeled cut into rounds
- 4 cups buko juice
- 1 40- gram pack sinigang sa sampaloc mix
- 1 tablespoon patis or to taste
- 500 grams fresh sugpo prawns, trimmed and deveined
- 1 bunch string beans cut into 3-inch lengths
- 1 bunch kangkong leaves and tender stems only
Instructions
- In a large pot over medium heat, heat oil. Add onion, and lightly sauté. Add tomatoes, labanos, and buko juice. Season with patis to taste. Bring to a boil and simmer until labanos is tender.
- Add sampaloc mix to the pot. Season with patis to taste. Bring back to a boil then simmer. Add sugpo and string beans, and simmer until cooked through and beans are tender. Stir in kangkong and cook until just wilted and the tender stems are tender. Serve while hot with steamed rice.
Notes
Sugpo Sinigang Sa Buko Recipe
Ingredients
- 2 tablespoons oil or as needed
- 1 small red onion peeled, quartered
- 2 medium tomatoes cored, quartered
- 1 small labanos peeled cut into rounds
- 4 cups buko juice
- 1 40- gram pack sinigang sa sampaloc mix
- 1 tablespoon patis or to taste
- 500 grams fresh sugpo prawns, trimmed and deveined
- 1 bunch string beans cut into 3-inch lengths
- 1 bunch kangkong leaves and tender stems only
Instructions
- In a large pot over medium heat, heat oil. Add onion, and lightly sauté. Add tomatoes, labanos, and buko juice. Season with patis to taste. Bring to a boil and simmer until labanos is tender.
- Add sampaloc mix to the pot. Season with patis to taste. Bring back to a boil then simmer. Add sugpo and string beans, and simmer until cooked through and beans are tender. Stir in kangkong and cook until just wilted and the tender stems are tender. Serve while hot with steamed rice.
