Hi, I’m Marie. Today, I will show you a way to prepare salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum Recipe
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- Prepare Traditional Ingredients
- Make ready k salmon, your preferred cut
- Make ready large onion, sliced
- Take tomatoes, sliced
- Get kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks
- Prepare a medium radish, sliced (circles)
- Take green finger peppers
- Make ready okra, halved
- Get Tamarind mix (good for 1L)
- Get water
- Take Fish sauce (to taste)
- Take Salt
- Prepare Cooking oil to sauté
- Take Non-traditional Ingredients (for more veggies)
- Take green beans, halved (optional)
- Get Few leaves of napa/chinese cabbage (optional), torn
- Get garlic cloves, sliced (optional)
- Prepare thin slices of ginger (optional)
- Make ready calamansi, juice squeezed /strained (optional)
Instructions to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- Prep veggies
- Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant.
- Sauté in the tomatoes until soft.
- Add in the water and tamarind powder mix. I like it sour so I use the whole pack for 3-4 c of water (small, 22g. There is a bigger pack available) and I even add calamansi in the end (local lime version). Bring to a boil.
- You can buy the Knorr brand from a Filipino store (‘Sampaloc’ means tamarind) or use any Asian tamarind mix without a lot of sugar in it (not the one used for desserts).
- The veggies and the fish cook fairly quickly. Especially with the salmon, I don’t want to overcook it so I place it in last. In a quick succession, add the veggies- hard stalks, beans, finger pepprs and radish first. Then the leafy veggies after a couple minutes.
- Salt the salmon before putting it in (right after dropping in the Kang Kong). Ensure it’s submerged, especially if cooking the head. Cover and bring to a light boil.
- Lower heat when it boils. Taste and add 1 Tbsp fish sauce first…If you dont have this, use salt. Add more tamarind mix if it’s not sour enough or use calamansi juice. Add more fish sauce according to your liking. Cook until the salmon meat changes color (not very long, depends on thickness, 5-6 mins).
- Serve hot and spoon soup over rice. Enjoy!
So that’s going to wrap this up for this distinctive dish salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
