Sinampalukang is a sour soup cooked with fish or chicken and soured with tamarind. I like to use the young tamarind leaves for an authentic taste but if they are not available tamarind powder is suitable.
The taste of the Sinampalukang is somewhat like the taste of Sinigang. It has a similar sour flavour from the tamarind however because the meat is sautéed first with the garlic, ginger and onion it has a more special taste. While some people suggest it is just a variation of Sinigang it is this cooking method which makes it different.
I use bangus in my Sinampalukang because I think it tastes best and this soup must be served with lots of steaming hot rice to soak up all that delicious soup!
- 1 tbsp oil
- 3 cloves garlic chopped
- 1 thumb ginger sliced
- 1 small onion chopped
- 1 tomato diced
- 2 bangus (milkfish)
- 2 tbsp patis
- 4 cups water
- 1 cup fresh young tamarind leaves
- 2 green chilli
- 1 cup malunggay leaves
- Heat the oil in a pan over medium heat.
- Add the garlic, ginger and onion then cook for 2 to 3 minutes.
- Add the tomato and cook a further 2 minutes.
- Next add the fish and cook for about 3 minutes on each side, or until lightly browned.
- Add the patis and water then bring to the boil.
- Add the prepared tamarind leaves and chilli then simmer over low heat for 10 to 15 minutes, or until fish is cooked.
- Turn off the heat and add the malunggay leaves, cover and leave for 5 minutes to cook with the remaining heat.
- Serve hot with rice!
To prepare the fresh tamarind leaves, remove them from the stems and crush to release some of the juice. Substitute with 2 tbsp tamarind powder.
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