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.

By: Marketman

Marketman — Wed, 21 Sep 2005 08:21:01 +0000

Onions that are slowly cooked do caramelize and sweeten. I suppose they add a sweeter note to sinigang… I also do like the radishin my sinigang when I get them fresh, I like Mila’s suggestion of unripe tomatoes and I do occasionally add the siling mahaba as well!

By: buddy

buddy — Wed, 21 Sep 2005 08:16:09 +0000

Isn’t it that onions sweeten the broth?

By: Gigi

Gigi — Tue, 20 Sep 2005 02:32:48 +0000

One of my all-time favorite childhood dining memory — eating sinigang na sugpo paired with inihaw na liempo. Deadly!

By: Mila

Mila — Tue, 20 Sep 2005 00:43:52 +0000

I found that tossing in a couple of unripe tomatoes adds another level of sourness to sinigang, especially when the sinigang mixes taste too salty. Plus a green chilli pepper to help warm keep the temperature up on cold, wet days (like last week).

By: Ivan M.

Ivan M. — Mon, 19 Sep 2005 11:07:54 +0000

Yum Yum! Sinigang sa Sugpo is the best of all in the sinigang varieties (Sinigang sa Miso comes close). My mom also makes this soup with radish (labanos) though not exactly a personal favorite, it nonetheless makes a very noticeable difference in the overall taste of the soup.

Sinigang is a very classic South-East Asian ‘sour soup’ (think Tom Yam) and is very appropriate hot and tropical weathers like ours.