Low Amine Sinigang (Filipino Tamarind Soup)

Sinigang (Filipino Tamarind Soup)

Low Amine Sinigang (Filipino Tamarind Soup)

I had a random craving that led me down a path of interesting Filipino recipes. I ended on a recipe for Sinigang that looked delicious, but wasn’t very low amine, so decided to tweak it for my own needs. It turned out quite well, thanks to the help of a certain favorite Filipino friend of mine. I have yet to get his verdict on how it came out insofar as authenticity (I have some set aside for him), but it tasted very good!

12 cloves garlic, chopped

1 large onion, chopped

3/4 lb skinless chicken breast, chopped into bite-sized pieces

1/2 lb cod fillets, cut into bite-sized pieces

3 C river spinach (kangkong), chopped into 1″ segments (substitute with bok choy for low amine)

1 C Chinese green beans (the long, long, long green beans), chopped into 1″ segments

1 C taro root, about 2 pieces (gabi), peeled and chopped

3 T tamarind paste (sampalok)

6 cups water

1 Tbsp freshly grated horseradish

2 Tbsp safflower oil

2 Tbsp minced Thai bird chilies

  • In a heavy bottomed stock pot, heat oil to medium high.
  • Add garlic, onion, and chicken. Stir often and cook till chicken has started browning, or about 5 minutes.
taro root

Taro root, shown peeled and mostly unpeeled

  • Add water, taro, horseradish, and tamarind, and Chinese green beans (If using regular green beans instead, omit them at this step and add them when putting in river spinach). Bring to a boil.
Sinigang / Tamarind soup greens: Chinese green beans and kangkong

Sinigang / Tamarind soup greens: Chinese green beans and kangkong

  • Reduce heat to medium and cook for 10 minutes.
  • Add river spinach (kangkong). Cook for 5 minutes.
  • Add cod fillet pieces, and cook for 3 minutes (5 minutes if fish pieces are frozen).
  • Taste, and add tamarind or lime as necessary for tartness.
  • Serve hot.
AMINE BREAKDOWN:
Very Low Amine: garlic, onion, chicken breast, Chinese green beans, water
Low Amine: taro, safflower oil, cod, tamarind paste
High Amine: horseradish
Very High Amine: Thai bird chilies, River Spinach (kangkong)
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7 CommentsLeave a comment

  1. I have been craving something exactly like this!!

    • I know, right? It’s definitely soup season, and though thick fall soups are the trend right now, I’ve been craving something sour and savory!

  2. […] Low Amine Sinigang (Filipino Tamarind Soup) (aminerecipes.com) […]

  3. Awesome Sauce and infinity points! I’m pretty sure that it came out delicious and exactly how I know it would taste. I can taste it now!!! 🙂

  4. […] Low Amine Sinigang (Filipino Tamarind Soup) (aminerecipes.com) […]

  5. I literally just finished the fabulous dish you created! It was amazing to me. So let’s start with the tamarind paste (since I’ve never used it LoL). The tamarind paste gave me a completely different taste to my palette, and wasn’t nasty, just different. I grew up using the powder base, which contains MSG, but I really enjoyed how the base gave the soup a distinct dissolving separation from the rest (like how pho looks). I really like the twists that you incorporated into the dish. The combination of the two proteins was an excellent mix. The choice of greens was superb without a doubt. And the spice was just right and had me screaming for more!
    Now for the critical part…
    All dishes embraced are duly noted from hand to hand, but it’s up to those hands to reinvent the what has been created. Your hands are what create an outstanding delicacy! With all these hurdles you have in front of you, you’ve still managed to find how to enjoy the finer things in life… In this case, FOOD! Keep at it and ReInvent!

    P.S. It’s always to taste, and if it tastes good to you, then I’m sure it’ll taste amazing!

  6. […] Low Amine Sinigang (Filipino Tamarind Soup) (aminerecipes.com) […]


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