Filipino · Philippines

Pandan and Cinnamon Sinigang na Hipon sa Sampalok at Tanglad

Name: Pandan and Cinnamon Sinigang na Hipon sa Sampalok at Tanglad
Total time: 17 min
Yield: 2 servings
Cuisine: Filipino
Ingredients: 300 g shrimp, peeled and deveined; 1/2 cup tamarind paste; 1/2 cup sampalok (tamarind seed) paste; 1 lemongrass stalk, bruised; 1 onion, sliced; 2 tomatoes, chopped; 1 eggplant, cubed; 1 cup water; 1 tsp salt; 1/2 tsp sugar; 1/2 tsp pandan essence; 1/2 tsp cinnamon

Adds a fragrant pandan and warm cinnamon undertone.

17 minutes2 servings

Method

Add pandan essence and cinnamon to the pot ingredients.
In a pot, add tamarind paste and water. Simmer for 5 minutes.
Add sampalok paste, lemongrass, onion, tomatoes, and eggplant. Cook for 5 minutes.
Add shrimp and cook until pink, about 3 minutes.
Season with salt and sugar. Serve with rice.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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