Don’t you just love the colors… this dish has everything: color, texture, flavor. It is a soup dish with generous amounts of seafood and vegetables. We usually cooked it for Sunday’s dinner.

Sinigang is traditionally cooked with a lot of vegetables–kangkong (water spinach), talbos ng kamote (tender leaves of sweet potatoes), sitaw (string beans), talong (eggplant), gabi (taro) and sili (chili pepper) among others.

Ingredients :

12 large prawns
1 onion, diced
2 tomatoes, diced
1/2 head of garlic, minced
1 bunch of kangkong (leaves and upper stalks only)
1 eggplant, sliced
1 green chili pepper
1 pack of “sinigang” mix (I used tamarind-based) good for 1 liter of soup
1 tbsp. cooking oil
salt or patis (salted fish sauce)

Cooking procedure :

Wash the prawns well. Pull off the two longest tentacles.

Heat the cooking oil in a large saucepan or casserole. Saute the garlic. Add the onions, chili pepper and tomatoes. Stir until the onions are transparent and the tomatoes start to crumble. Add 1 liter of water and salt or patis and bring to a boil. Add the eggplant slices, cover and simmer for ten minutes. Pour in the sinigang mix. Stir well. Add the kangkong. Push them down gently to submerged them in the hot broth. Simmer for another minute. Add the prawns. Cover and simmer for 1-2 minutes. The prawns are cooked when they change color. But if you prefer them thoroughly cooked, turn off the heat, cover and let the prawns continue cooking in the hot broth for another minute.

Serve hot.