Been wanting to cook this dish but it’s been hot lately, did not feel like it’s appropriate with the weather. Today, the weather was crazy…it was so hot early in the day, and this afternoon was pouring rain with thunderstorm, perfect for sour soup treat! The souring agent used in this recipe is young tamarind leaves or usbong ng sampalok. Back in the Philippines, I think it is on the month of May, when it’s in season. Luckily it is available all year round now because you can purchase it either frozen or in jar. I still will prefer it fresh from the market given the chance. I will suggest to use a whole chicken cut into pieces. You can also add more sinigang sa sampaloc mix to adjust the sourness of the soup depending on your preference.
|In a pan, heat oil. Saute ginger first, then add the garlic till
|Then add the onion and tomato.|
|Then, add the chicken.|
|Cover for 5 minutes, let chicken cook on its own juice.
Stir, add fish sauce.
|Add the young tamarind leaves.|
|Mix it well.|
|Then, add water. Let it simmer till chicken is tender. Add long green pepper
add the green pepper leaves in the end just about you’re ready to serve it.
|Serve hot with steamed rice. Enjoy!|