Sinigang Shrimp Soup

 Sinigang Shrimp Soup 

Adobo's rival for the honor of becoming the national dish of the Philippines is sinigang. Depending on the fruit that soured the meal, it has a wide variety. Fruits cultivated in the Philippines such as sampaloc (tamarind), kamias (bilimbi), bayabas (guava), and calamansi (Philippine lime) are frequently utilized. I recreated this dish using lemon, a year-round fruit that is simple to find. This soup has a strong flavor profile, similar to many Filipino cuisines, with notes of umami, sour, salt, sweetness, and spice. Save the shrimp or prawn shells and heads, cook them in the broth for at least 10 minutes, and then sieve for a richer-tasting stock. I use a mildly adapted version of the Italian condiment gremolata made with parsley, lemon zest, and garlic to season sinigang for an added kick.

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” – Anthony Bourdain

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