Hello Everyone! Last week was a busy week for Amcarmen’s Kitchen; I uploaded three posts, two of which were recipes and the other was an exclusive interview to celebrate my blog turning seven years old last April 16! If you want to have a read of that interview, I’ve linked it above. Just a fair warning, it’s quite a long article and also contains a 6-minute video where I talked about one of the recent dishes I’ve shared on my blog.
Anyway, tonight I will be sharing a classic Filipino dish that is close to every Filipino’s heart. It’s a dish I grew up with and is always a regular on my meal plans. Even when I was living in Australia for my university studies, this was my go-to winter warmer dinner after a long day on campus and braving the cold, crisp winds on my walk back home.
That dish is none other than Sinigang. It is a Filipino soup or stew that is characterised by its sour and savoury taste. It is most commonly associated with sampalok (tamarind) as its souring agent, but other fruits such as bayabas (guava), kamias (bilimbi), calamansi (Philippine lime), and unripe mango to name a few can also be used to make the broth sour and acidic; similar to but differentiated from paksiw (which uses vinegar).
Other than the souring agent, the soup base is also made by stewing onions, tomatoes, ginger (if using seafood), and long green chillies to enhance the taste and add a little spicy kick to the soup base. Pork, beef, fish, and prawns are the main proteins used in the making of sinigang, accompanied by various vegetables such as, but not limited to, okra, taro, white radish, water spinach, yardlong beans, and eggplant.
Of course, I’m not just going to share another sinigang recipe as I already have two posts on my blog for it: Pork Spare Ribs Sinigang and Sinigang na Bangús. I’m putting a little twist to this sinigang dish by turning it into a risotto! Though this isn’t something particularly new, inventive, nor innovative on my side since the two words Sinigang and Risotto together already coexist – I just can’t remember where I had seen or heard the term before – I knew that this was a recipe that I wanted to try out for myself. I’m one to always drown my rice with the sinigang soup, and I’m sure most do the same too! So why not, instead of cooking the rice separately, cook it in the broth?
Just to make things a little different, I used risoni/orzo pasta instead of arborio rice. I tossed it in a pan with unsalted butter to toast before cooking it in the sinigang soup base to give it a nutty taste and a golden colour.
PREP TIME 10 MINS | COOKING TIME 50-55 MINS | SERVES 4-6
For the prawn sinigang broth
- 500g medium to large-sized prawns
- 100g prawn heads* (optional)
- 8 cups (approx. 2L) water
- 2 packets (2 x 11g) sinigang sa sampalok original mix
- 3 tbsp fish sauce
- 2 long green chillies, halved
- 2 medium-sized tomatoes, quartered
- 1 medium-sized red onion, quartered
- 1 thumb-sized ginger, peeled and sliced
For the orzo
- 300g risoni or orzo pasta
- 25g unsalted butter
- Sinigang broth
- Salt and freshly ground black pepper, to taste
For the toppings
- 1 bunch water spinach, leaves separated from the stems, and stems cut into short lengths
- 1 medium-sized daikon (white radish), peeled and sliced
- Handful of cherry tomatoes, pan-fried
- Long green chilli, sliced and pan-fried
*I always have prawn heads and peels lying around in my freezer from a previous batch of prawns that I bought. The reason is so that I can make soup bases like this or use them for flavouring other dishes. If you don’t have any prawn heads readily available, you may substitute with a prawn (or seafood) bouillon cube.
- Prawn Sinigang Broth: Fill a large stockpot with the water along with the red onion, tomatoes, chillies, ginger, and prawn heads. Bring to a boil over medium-high heat and leave to simmer for about 10 to 15 minutes.
- After 10-15 minutes, turn the heat down to medium-low and remove the prawn heads with about half a cup of the broth. Using a mortar and pestle, pound the prawn heads together with the broth to extract the flavours from them. Strain and then return the extraction to the stockpot.
- Turn the heat back up to medium-high and add the sinigang sa sampalok mix. Give it a good stir and then season the broth with fish sauce. Add according to your taste buds; I added about 3 tablespoons in total.
- Next, add the sliced daikon and cook for about 5 to 8 minutes. Then add in the prawns and cook for a further 5 to 8 minutes. Once done, remove the prawns and daikon from the stockpot and set them aside.
- Add the water spinach stalks to the broth and cook until slightly tender, about a minute. Then add in the leaves and blanch for about 30 seconds. Remove from the broth and then set aside.
- Strain the sinigang broth and set aside as well.
- Prawn Sinigang Orzo: Melt butter in a large pan over medium-high heat. Once melted, add in the uncooked orzo pasta and toast until slightly golden brown in colour, about 5 to 7 minutes in total.
- Once toasted, lower the heat down to medium and then add about 4 cups of the broth to the pan. Season with freshly ground pepper, to taste.
I didn’t add any more salt since I already seasoned the broth with fish sauce, but feel free to do so according to your taste.
- Cover and cook for about 10 minutes, constantly checking and stirring to ensure that the liquid doesn’t evaporate too quickly and to prevent the orzo sticking to the bottom of the pan. Make sure to reserve at least a cup of the sinigang broth for later.
- Add more liquid if needed until the pasta is thoroughly al dente and the liquid is absorbed, about 10 to 15 minutes in total. Once done, remove from the heat.
- Reheat the prawns and vegetables in the reserved broth before plating up.
- Plate up accordingly and serve immediately while hot! Enjoy!
– Ally xx