Comments on: Sinigang na Sugpo / Prawns in Tamarind Broth

By: Marketman

Marketman — Thu, 27 Sep 2007 22:19:56 +0000

Hannah, just go back to the post above and click the link to tamarind or sinigang BROTH and you will find the recipe…

By: Hannah

Hannah — Thu, 27 Sep 2007 18:50:16 +0000

Please send me the recipe for Sinigang broth from scratch! My dad can’t have the MSG in the packets but he loves this dish! This is the first site that I have seen making it from scratch mentioned. I’d really appreciate it! Thanks so much.

By: corrine

corrine — Sat, 29 Jul 2006 13:32:36 +0000

Great idea…and to put them in containers good for one cooking each… so you just defrost what you need. hmmm…not bad!

By: Marketman

Marketman — Sat, 29 Jul 2006 10:17:24 +0000

corrine, a compromise is to make a big batch of fresh broth/pulp and to freeze the unused portion. That might meet the must do it fresh voice while working within practical parameters!

By: corrine

corrine — Sat, 29 Jul 2006 05:29:38 +0000

When I was newly wed, I stuck to my mom’s policy of never using sinigang mix. She always used fresh ingredients. But with today’s busy lifestyle and I’d say better quality mixes, the sinigang mix is a great invention. However, it’s a joy to discover that in Cebu, restaurants still use fresh sampaloc. I’d recommend Port Restaurant in Waterfront Hotel. Great restaurant to bring locals and foreigners.