Philippine Sour Shrimp Stew (Sinigang na Hipon)
This stew's signature aspect is its pleasing sourness, which comes from the addition of tamarind and lime juice.
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Pot
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Ladle
- Serving bowl
Ingredients
- 2 cups jasmine rice
- Salt, to taste
- 2 Tbsp. canola oil
- 1 small yellow onion, cut into 8 lengthwise wedges
- 1⁄2 small daikon radish, peeled and cut crosswise into 1⁄2" slices
- 3 Tbsp. Tamarind Extract
- 3⁄4 lb. heads-on medium shrimp, unpeeled
- 2 plum tomatoes, cored and cut into 4 wedges each
- 1 hot banana pepper, halved lengthwise
- Leaves from 1 head Shanghai bok choy, halved lengthwise
- 1⁄4 cup fresh lime juice
- 1⁄4 cup patis (Philippine fish sauce), preferably Rufina brand
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