Everyday Filipino: Shrimp Sinigang for One
I made this Shrimp Sinigang for one the other day. This is probably Spouse’s favorite Filipino dish and I very seldom cook it owing to my shrimp allergy. But some days, Spouse will get lucky….
Sinigang is a popular Filipino dish I featured in a previous post. We sometimes mix shrimps with milkfish and that makes it pretty interesting. My mother always used mustard greens in her seafood sinigang and it gives a nice kick, a different flavor than the more common “kangkong” or swamp cabbage. Mustard greens are also packed with Vitamin C and combined with the tamarind flavoring, that’s going to drive away any cold that comes near you.
Shrimp Sinigang for One
1 small white onion, diced
1 small Roma tomato, diced
1/4 piece medium daikon raddish, cut in 1/2 in. slices
2 pcs. Italian pickled pepperoncini or 1 siling haba
1 c. water
1 tbsp. fish sauce
3 or 4 mustard leaves torn in 1 in. pieces
20-25 medium shrimps, shell on
1 tbsp. sinigang mix dissolved in 1/4 c. water
Place the first 6 ingredients in a medium saucepan. Bring to a boil and cover. Lower heat and allow to simmer until daikon is tender, about 6 minutes.
Bring heat up to medium high and add mustard greens. Cook about 2-3 minutes and add shrimps. Cook another minute or two. Add sinigang flavor mix dissolved in water and bring to a boil. Take pan off heat.
Serve immediately with steamed jasmine rice.
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Comments
Hi mita! Check out my site…I tried your squash curry recipe…mine doesn’t look as good as yours though. But your recipe was the best! Everybody loved it! THanks!
dettie, “too many cooks spoils the brew” – i was watching and tasting though…when are you going to post your cooking here?
I just tried this recipe today! It’s AMAZING! I grew up on Filipino food but was not so much a fan of most. Sinigang is one of my favourites, particularly Sinigang Hipon! It’s AMAZING! I wish I could find some Daikon radish though!
I will be posting the results shortly on my blog/Flickr!
Hello Katiekat, I’m glad the sinigang worked for you. I checked out your blog but can’t say for sure where you are. If you are anywhere near a Korean market, check them out. They usually have raddish…and great bamboo cooking spoons too!
bonsoir,
being cajun with a filipino daughter in law makes for very interesting cooking in our family. she makes this dish, but i am anxious to try yours with perhaps a little tweaking to a cajun’s taste. my daughter in law, erma, loves the tabasco sauce as i do (i think she is part cajun too.) and so do my young granddaughters, ‘we love spicy grandpa’. my only son, wm. jr., sure picked a winner when he met her in korea while stationed there in the army. and i am very grateful for his return home after his 9 years served, almost 6 overseas in korea and iraq.
sincerely,
‘lolo’ bill, sr.
purple heart vietnam vet
hello lolo bill! what an honor you gave me by leaving a comment. thank you. yes, there are some changes you can make with a sinigang like substituting the peppers with something more lively. sinigang can be as bland or as lively as you want it. most Filipino staples are like the people, adaptable and easy to take. so glad to hear erma is getting along so well with her american family! glad to hear that everyone is safely back home too. there’s no greater comfort than to know every family member is safe. my husband and i have been to biloxi and new orleans and we just loved it there…esp. the food of course.
Hi!
Your Sinigang looks really delicious!
I’m collecting a list of the best sinigang recipes in my blog, and I included your sinigang recipe (just a link though, hope you don’t mind). You can see it at
http://kumain.com/sinigang-recipes/
Keep in touch!
Tanya Regala
sarap naman n’yan, mita. esp. those peppers!!! and i love mustasa in sinigang. my mom plants these so she can put it in the sinigang everytime i visit! your pictures are awesome!