We make a mean sinigang from fresh unripe sampalok broth (tamarind) in our home. Forget those powdered mixes unless real sampalok is totally out of season. We also made an absolutely delicious bayabas or guava based sinigang several months ago. Now, a prawn sinigang made with kamias or iba as the souring agentâ€¦also fantastic! I guess we have to first say that sinigang must be one of our top Filipino dishes ever and the concept of a tart broth with vegetables and shrimp or fish never fails to whet our appetites. Our cook purchased some kamias or iba at the market yesterday and decided to make a sinigang using the kamias. She first sautÃ©ed some onions and tomatoes then added 10 kamias. She then added rice water and boiled until the broth was cloudy and flavorful. Add the shrimp and vegetables and cook. Add salt and white pepper to taste. Our cook strained the broth and served the shrimp and vegetables separately.
If you want to serve it all together, you can strain the kamias bits out before adding the shrimp and vegetables. She also added another 4-5 kamias a few minutes before serving so that there would be whole kamias in case we wanted to regulate the degree of sourness. The soup was really good. It was tart but not sharply so. It had a nice flavor from the kamias that is different from sampalok (tamarind) or bayabas (guavas). Another easy, delicious and nutritious soup to add to our growing list of house favoritesâ€¦