Reviewed: Oct. 11, 2011

Nice! I found tamarind paste at Whole Foods. I garlic, ginger, fish sauce, soy sauce to the base and mushrooms, too. The depth of the broth bloomed after about 15 minutes or so, right out of the pot it was still a bit thin. But it was really good, sour, comforting soup. I also added very thin brown rice noodles.

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Reviewer:

DarlingtonUSA

Reviewed: Sep. 21, 2011

I love sinigang and this is the first time for me to make it with fish.I didn't have tilapia so I used haddock,I used a packet of sinigang na sili powder,added eggplant,batchoy,tomatoes,1/2 tsp patis, and two bullion cubes for added flavor and I loved every bit of it!

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Reviewer:

Judy671

Reviewed: Aug. 8, 2011

I was looking for a recipe that used tamarind instead of the Knor flavor packets that you see in most other recipes. If you're having trouble finding tamarind paste I suggest going to an Arabic or Persian store--tamarind is used a lot in Arabic food along with a lot of other great fruit pastes (apricot, fig, date, etc). I don't much care for the flavor of tilapia so I used shrimp and cat fish instead. I also added some Chinese long beans and sliced limes since that is how my boyfriend's mom makes it. It turned out perfectly. I think this will be my go-to Sinigang recipe. I am planning to make it again with pork ribs to see how it turns out.

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Reviewer:

Courtnes

Cooking Level: Expert

Home Town: Riyadh, Ar Riyad, Saudi Arabia

Living In: San Leandro, California, USA

Reviewed: Mar. 23, 2011

I thought this was delicious. I needed about twice as much water. I used canned tomatoes, added dried sliced shitake mushrooms and a bit of salt.

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Reviewer:

xiebob

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Reviewed: Jan. 29, 2011

I was very excited about making the soup, however, I didn't like. I was very very sour :( My wife hated it.

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7 users found this review helpful

Reviewer:

Skegeemoncooks

Reviewed: Jan. 27, 2011

I really liked this dish, but I made a few changes to suit my taste. I used regular green cabbage and 1/4 cup lime juice instead of the bok choy and tamarind paste. I also added about 1/3c sliced red onion, 1 tsp beef bouillon, and several tbsp of fish sauce to give the broth more flavor. Very good and different to what I'm used to.

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Reviewer:

Alix

Reviewed: Jan. 27, 2011

This is a great tasting, light soup. We are on a strict diet in which we cannot have any oil, bread or starchy vegetables. We found this recipe and have made it twice, once with lime juice and once with tamarind. I liked both versions, but the lime juice was especially good. I added salt and apple cider vinegar to kick it up a notch. Also substituted brussel sprouts once and broccoli once for the radishes. This will become a staple in our house even after we are finished with the diet! Next I am going to add fresh ginger, curry paste and fish sauce to round out the flavor.

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Reviewer:

breammobunch

Reviewed: Jan. 26, 2011

I did not care for this recipe.

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Reviewer:

jen san nicolas

Reviewed: Jan. 21, 2011

Love the sour broth, my Filipino friend taught me something very similair to this but I used pressure cooked pork necks for the meat. Also, for the green leafy I used some turnip greens. The taste is great. Sometimes we serve this over rice. Very good on a cold day...

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5 users found this review helpful