Recipes

Sinigang a la Tom Yum Recipe

Ida Damo
Ida Damo | Aug 05, 2014
Sinigang a la Tom Yum Recipe

Sinigang is one Pinoy dish that has been innovated and given new flavor by cooks, chefs, and housemakers, with each adding their own takes on the dish but retaining the sour taste that Filipinos love.

Here’s a Thai take on the Sinigang from Chef Gerlie Bagsarsa of Crepelato in Davao City.

Ingredients
  • Water

  • Gabi

  • Pomelo leaves (20 leaves approximate)

  • Lemon grass (Tanglad)

  • Ginger

  • Bangus belly

  • Shrimps

  • Squid

  • Tamarind (Sampalok) Powder

  • 2 tbsps Patis (Fish sauce)

  • Onions

  • Garlic

  • Ginger

  • String Beans

  • Eggplant

  • Radish

  • Mushroom

sinigang

Procedure
  1. In a pan, boil water with cut and peeled gabi. Then add the pomelo leaves. When you can smell the aroma of the pomelo leaves, add lemon grass then simmer for 1 minute.

  2. Add the ginger slices.

  3. Add the bangus belly. Simmer for 1 minute.

  4. Add the shrimps and squid then tamarind (sampalok) powder.

  5. Add 2 tbsps. of patis (fish sauce) and the sliced onions, garlic, and ginger.

  6. Simmer then add the string beans.

  7. Add the eggplant and radish.

  8. Last to be added is the mushroom.

  9. Take out the pomelo leaves before serving.

  10. Serve hot.

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