I have been desiring for Tiger prawn for a very long time. This was the motivation behind why I chose to make Sinigang na Sugpo after showing up in the Philippines. The wet markets there convey the freshest fish. I went to Imus wet market in Cavite to look for fixings. It was enjoyable!
On the off chance that you have been tailing us for some time, you may realize that I am initially from Las Pinas City. I went through the greater part of my time on earth there when I was all the while living in the Philippines.
This formula is basic. I suggest this for learners. with regards to the fixing, you ought to likewise have the option to utilize shrimp if prawn isn't accessible. Spinach can be utilized as a substitute to kangkong as well. Inform me as to whether you have questions or explanations with the formula. Have some good times cooking and appreciate the great food!
This dish is snappy and simple to cook. Start by bubbling around 2 quarts of water in a pot. I include the daikon radish, tomato, and onion once the water begins to bubble. Keep on cooking for 5 to 8 minutes.
The new shrimp is included thereafter. Try to clean the shrimp before cooking. Wash the shrimp completely and devein, if conceivable. New shrimp with head joined is ideal for sinigang. The head is loaded with tasty. It improves the flavor of the stock.
Fixings
2.2 lbs. Sugpo Tiger prawn
1 40g pack Knorr Sinigang sa Sampaloc Blend, Unique
4 to 6 pieces Okra
12 to 15 pieces Sitaw Snake Beans, cut in 2 inch pieces
1 medium Labanos Daikon radish, cut
3 medium tomato wedged
3 medium yellow onion wedged
3 to 5 pieces siling pansigang long green pepper
3 tablespoons patis fish sauce
1/8 teaspoon ground dark pepper
2 quarts water
Guidelines
Empty water into a cooking pot. Let bubble.
Include onion and tomato. Cook for 3 minutes.
Include Knorr Sinigang sa Sampaloc Formula Blend. Mix.
Put the Labanos and siling pansigang into the pot. Cook for 2 minutes.
Include the Sugpo. Delicately mix. Keep on cooking for 5 minutes.
Put Okra and Sitaw into the pot. Cook for 2 1/2 to 3 minutes.
Season with patis and ground dark pepper. Mix.
Include Kangkong. Spread the pot. Turn the warmth off. Let it remain for at any rate 5 minutes.
Move to a serving bowl.
Serve! ,Share and appreciate!
thNK YOU