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Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum

Before you jump to Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. That has fully changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won’t be able to fix the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to start saving energy by going a lot more green.

Let us begin with something quite simple, changing the actual light bulbs. Obviously you shouldn’t confine this to only the cooking area. You really need to replace your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more in the beginning, these bulbs last as long as ten of the traditional type as well as using a lot less energy. Changing the light bulbs would certainly keep a lot of bulbs out of the landfills, and that is good. Coupled with different light bulbs, you have to learn to leave the lights off if they are not needed. The kitchen lights specifically will often be left on the entire day, just because the family tends to spend a lot of time there. This also happens in the rest of the house, but we are trying to save money in the kitchen. Do an exercise if you like; check out how much electricity you can save by turning the lights off when you don’t need them.

The kitchen alone offers you many small means by which energy and money can be saved. Efficient living is definitely something we can all perform, without difficulty. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. You can have salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum using 19 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
  1. Prepare Traditional Ingredients
  2. Take 1-1.5 k salmon, your preferred cut
  3. Prepare 1 large onion, sliced
  4. Provide 2-3 tomatoes, sliced
  5. Provide 1 bunch kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks
  6. Provide 1/2 a medium radish, sliced (circles)
  7. Provide 2 green finger peppers
  8. Use 1 bunch okra, halved
  9. Provide 1 pack (22 g) Tamarind mix (good for 1L)
  10. Take 3-4 C water
  11. Provide 1-3 Tbsp Fish sauce (to taste)
  12. Get to taste Salt
  13. Get Cooking oil to sauté
  14. Provide Non-traditional Ingredients (for more veggies)
  15. Get Handful green beans, halved (optional)
  16. Prepare Few leaves of napa/chinese cabbage (optional), torn
  17. Prepare 1-2 garlic cloves, sliced (optional)
  18. Get 2 thin slices of ginger (optional)
  19. Get 2-3 calamansi, juice squeezed /strained (optional)
Steps to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
  1. Prep veggies
  2. Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant.
  3. Sauté in the tomatoes until soft.
  4. Add in the water and tamarind powder mix. I like it sour so I use the whole pack for 3-4 c of water (small, 22g. There is a bigger pack available) and I even add calamansi in the end (local lime version). Bring to a boil.
  5. You can buy the Knorr brand from a Filipino store ('Sampaloc' means tamarind) or use any Asian tamarind mix without a lot of sugar in it (not the one used for desserts).
  6. The veggies and the fish cook fairly quickly. Especially with the salmon, I don't want to overcook it so I place it in last. In a quick succession, add the veggies- hard stalks, beans, finger pepprs and radish first. Then the leafy veggies after a couple minutes.
  7. Salt the salmon before putting it in (right after dropping in the Kang Kong). Ensure it's submerged, especially if cooking the head. Cover and bring to a light boil.
  8. Lower heat when it boils. Taste and add 1 Tbsp fish sauce first…If you dont have this, use salt. Add more tamarind mix if it's not sour enough or use calamansi juice. Add more fish sauce according to your liking. Cook until the salmon meat changes color (not very long, depends on thickness, 5-6 mins).
  9. Serve hot and spoon soup over rice. Enjoy!

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