Here’s one dish that is so ubiquitous in the Philippines. It’s considered a comfort food so you’ll find this being served in any Filipino restaurant. I grew up eating this and since there’s a significant Asian American presence in California I get to buy the tamarind mix I need for this. The local term for this meal is “sinigang”, loosely translated as sour broth, sort of like Thailand’s tom yum soup. It’s traditionally cooked with pork but I prefer it with salmon and shrimp.
Salmon steak (2-3)
Shrimp (preferably with head for a more flavorful broth), about half a pound
Baby bak choy
Thai chili pepper
Tamarind Soup mix (you can get this in any Asian or Filipino supermarket)
Fish sauce (optional)
1. Bring a pot of water to boil. The amount of water is totally up to you, how much soup you want and all. I normally fill up to a third of a medium sized pot
2. Put the onion and the tomato shortly after the onion (like after 5 minutes)
3. Continue boiling for 6 minutes then bring down the heat and put the salmon steak
4. Cook for about 8 or so minutes or until the salmon is almost cooked. Do not overcook the salmon
5. Season using a packet of the tamarind broth mix (less or more depending on how sour you want it to be), 5-10 crushed Thai chili pepper (depending on how hot you want it to be), fish sauce or Mediterranean sea salt if there’s not enough saltiness already.
6. Put the shrimp and boil for 2 minutes
7. Put the green beans and boil for another 2 minutes
8. Put the green onions and bak choy and boil until bak choy is cooked.
Serve hot with white rice. Rice can easily be cooked using a rice cooker that you can purchase at any Asian supermarket.