Sinigang Sa Sampalok Hot Mix 50 gr Mama Sita's
Also known as: Sinigang Sa Sampalok Hot Tamarind Seasoning Mix Hot
Country of origin: Philippines
Brand: Mama Sita's
Content: 50 gr (1.76 Oz)
12 in stock
Sinigang Sa Sampalok Mix is an exceptionally delicious, sour, hot and thick broth. A great and traditional Filipino dish
Sinigang Sa Sampalok Hot Mix
The Mama Sita's sa Sampalok Hot mix has that deliciously sour taste that is taken from fresh and well-chosen tamarind and chili. Each tamarind was carefully and thoughtfully picked from the tree in order to provide the “asim kilig” of Sinigang that your family knows and loves!
Sinigang is a Philippine dish consisting of meat or seafood and vegetables simmered in a sour broth, often with a base of rice washing (water used to rinse rice). The sour soup goes well with rice, the staple food of all Filipinos. Because of this, as well as its use of native ingredients it is considered the national dish of the Philippines. Fish, pork, chicken, shrimp, or beef may be used for sinigang. There are usually leafy vegetables: gabi (taro), siling labuyo (red chili), or malunggay leaves, or kangkong (water spinach). Other vegetables cooked in sinigang may include okra, radish, eggplant, tomatoes, sitaw (snake beans), and string beans. The vegetables are chosen to complement the dish's flavor.
The flavor of sinigang comes mainly from the souring agent used. The souring agent is chosen to complement the meat used in the dish. Sour fruits such as sampalok (tamarind), kamias, sineguelas, and bayabas (guava) are most commonly used to flavor the broth. These days, powdered mixes and bouillon cubes come in some of these flavors and may be used instead for convenience.
How to prepare:
- In a saucepan, combine 2,5-liter water, 150 gr sliced tomatoes and 90 quartered onion and bring to boil
- Simmer for 5 minutes
- Add content of the pouch
- Increase the heat and bring to the boil
- Add 1 kg fish (or shrimps or pre-boiled beef or pre-boiled pork)
- Add 400 gr sliced Chinese radish, 200 gr of cut long green beans, 4 green peppers, and fish sauce to taste
- Cover and simmer 3 minutes until fish is cooked
- Turn off heat and add 200 gr leafy green, such as kangkong or spinach
- Cover to steam-cook vegetables
- Serve hot with rice
For more information please visit msita.com
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