“Very similar to the Indian dish rasam, sinigang requires simmering tamarind bulbs and/or tamarind concentrate in water then straining out the pulp. What’s left is a delicious tangy broth base used to build the stew.
When I was growing up, my family ate sinigang often at my dad’s house, but we never made it from tamarind paste — I thought the only way to make sinigang was from the pre-made seasoning packet you can buy in the Asian food market. Brands like Knorr or Mamasita are popular household names and they make it easy to have sinigang on a weeknight. After you cook the aromatics and the tomatoes, add the packet and the water, bring to a boil, cook all your vegetables and seafood in the broth, then serve with cooked rice.”
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