classic Vietnamese favorites at home

Split yellow mung beans in the light batter made these Vietnamese crepes or banh xeo quite unique. Traditionally filled with shrimp, other meat like chicken and pork may be substituted. I also used sauteed ground pork cooked with coconut milk. As with many Vietnamese specialties, these crepes were served with beansprouts and fresh herbs like Thai basil and cilantro.

Vietnamese crepe assembly

To complete our Vietnamese meal, I also tried to cook Vietnamese pho for the first time at home. I didn't feel the need to cook it at home before because we used to go to a very good Vietnamese pho restaurant but lately we haven't been there much. I do miss and crave the taste of this popular Vietnamese soup.

A platter of herbs, lime, jalapenos, beansprouts and mushrooms to complete a bowl of pho (shown above). The mushrooms are not traditional but it was a nice addition.

I got 3 pounds of beef marrow soup bones at our local grocery to make the pho. I also got some lean round beef cut for the thinly sliced rare beef that was also essential to complete a bowl of pho. Fresh ginger and a whole onion are usually charred on a hot grill or roasted in the oven. Spices such as star anise, cinnamon sticks and whole cloves were also added to the water. I used the Instant Pot pressure cooker for the broth. I later learned that the broth was best made a day ahead and refrigerated to intensify the flavors. The extra fat was skimmed off the surface before reheating. It was a bit time consuming to make but the result was a full-flavored soup broth.

The most important part of pho is the broth. It's just not right without the classic combination of flavors. Before serving time, simmer the broth. Soak the rice noodles in warm water for a few minutes to soften them. Pour boiling water over the noodles or place in a colander and dip in boiling water for a few minutes until fully cooked. Drain well. To serve, place the cooked noodles in a serving bowl, arrange a few slices of very thinly sliced beef on top then ladle the hot broth into the bowl. Top with beansprouts and lots of fresh herbs. Serve with lime and sliced jalapenos.

This particular recipe for Pressure Cooker Pho from The New York Times was my guide for the ingredients and process to make the pho.

earthy shimeji mushrooms from the Asian market

chicken soba noodle soup

The sudden drop from warm to cooler fall temperature this weekend made me long for some good comforting soup. I wanted something different from the usual creamy chicken noodle soup I make which we call "sopas" in the Philippines. I went online again to search for alternatives and found this Korean version in Maangchi's youtube channel. She made the noodles from scratch but I decided to use some healthier soba noodles which I already have. Instead of adding garlic cloves to the broth, I toasted minced garlic in sesame oil and served it as a condiment instead. The clear chicken broth enhanced with flavors of sesame oil and a touch of garlic was just what I had in mind. The soba was a healthier option to elbow macaroni. My version was actually more of a Korean-Japanese fusion as I also added some mirin (Japanese rice wine) to the broth. We also have a Filipino version of this simply called "chicken mami" which is often paired with "siopao" or steamed buns filled with pork or chicken.

Layer the cooked soba noodles, vegetables sauteed in sesame oil, sliced green onions and shredded chicken in a bowl as shown above. Bring the chicken broth to a rolling boil and slowly pour over the ingredients in the bowl. Sprinkle with toasted sesame seeds and enjoy the unique flavors of this Asian chicken noodle soup!

 

Additional sliced green onions, toasted garlic with sesame oil, chopped cilantro and toasted sesame seeds may be served on the side. For a spicy hot version, add sriracha or red pepper flakes.

For the recipe...

celery & blue cheese soup

The peak of the summer season may not be the perfect time to enjoy a steaming bowl of soup but as dedicated soup lovers, we always enjoy it anytime of the year. Before I made this, the idea of making soup with celery hasn't crossed my mind at all nor would I have thought that it would even be this good. It can be made richer with the addition of cream or half and half but I omitted it to highlight the celery flavor. We've been getting bunches of celery lately from our organic produce box that we had to think of other ways to use it up. I read that it's best to use organic celery for better flavor.

As often I as make soup, I'm glad about the invention of the hand blender. It has now become one of my most used gadgets in the kitchen. The convenience of not having to transfer a simmering pot of soup in a blender or food processor is a huge time saver for me. Aside from that, it also eliminates mess and extra clean-up.

CELERY and BLUE CHEESE SOUP
(adapted from The Book of Soups by Lorna Rhodes)

1 head celery, chopped
1 medium onion, chopped
3 tablespoons butter
3-4 cups low sodium chicken broth
1 beaten egg
1/4 cup half & half (optional, I omitted this)
1/2 cup or more crumbled blue cheese
salt and pepper to taste

GARNISH:
additional crumbled blue cheese for topping
celery leaves

Reserve celery leaves for garnish. Melt butter in a large saucepan or soup pot and cook onions until translucent then add the chopped celery and simmer until tender. Pour in the chicken broth. Season with salt and pepper. Puree soup (with a hand blender or in a food processor) then add a little amount to the beaten egg to temper it before adding the mixture back to the hot soup. Puree again to make sure the mixture is smooth. Stir in finely crumbled blue cheese and adjust the seasonings. Garnish with celery leaves and more crumbled blue cheese if desired.

using a hand blender to puree mushroom soup

white chicken chili

I've never had this kind of chili before so it sounded very interesting when I saw it featured on United Tastes of America on the Cooking Channel the other day. The host Chef Jeffrey Saad went on a chili-tasting mission from Texas to California where he tasted this white chicken chili. Canned salsa verde with tomatillos and jalapenos added just the right level of heat to the chili. Instead of canned cooked beans, I soaked a pound of dried great northern beans the night before then simmered them over medium-low heat the next day until they were tender. I reserved and pureed about 2 cups of the cooked beans which I stirred into the chili. This made the consistency creamier and thicker eliminating the need for a roux or a cooked flour thickener.

For my recipe version...

post holiday food

A common practice around here in the Philippines is to try to avoid eating greasy and rich food as soon as the holiday season is over. Seafood usually retails for a much higher price because of the huge demand for them at this time. Most people crave and tend to prepare healthier and lighter food. My sister in law came home from the market the other day with some local clam variety called "halaan". She immediately cooked them like tinola (a Filipino chicken soup cooked with fresh ginger slices, sayote or chayote vegetable and pepper leaves). The fresh clams produced the most flavorful broth that I seem to have forgotten but at the same time made me realize how much I've missed it after so many years. This is just part of the simple things that makes me more appreciative of my stay here.

Pan fried blocks of fresh tofu (shown below) also from the local market served with a dip made of soy sauce, vinegar, finely chopped red onions and seasoned with a little sugar, salt and pepper were the perfect appetizers for the clam soup.

bangus (local fish)

My first visit to our favorite local market was with my brother & sister in law. We set out to buy whole pieces of one of the most popular local freshwater fish here called "bangus" for "paksiw" and "sinigang". Both dishes have characteristic sour flavors. Paksiw is cooked with white vinegar while sinigang (this version has miso or salty soybean paste) gets its acidity from tamarind and local lemons or packaged sinigang mixes for a more convenient option.

deboned bangus or milkfish in sour broth with sliced ampalaya or bitter gourd

sinigang sa miso ~ cooked in miso with local variety of mustard greens (shown below)

it was hard to resist the native kakanin or rice cakes at the market so we got some for dessert



lentil chili

The idea for this came about the other day when I was contemplating what to do with the cooked ground beef I have in the fridge. I was about to make it into taco meat when I saw the bag of lentils lying around in our pantry. I've never made chili with lentils before but why not. Not only did it turn out fast and easy to make but the lentils were also a perfect substitute to the pinto beans that I often use. I've always made lentil soup minus the ground beef which has more Mediterranean flavors. This was a very tasty version that I will not hesitate to make again. Soups are often a part of our meals at home pretty much all year round even when the heat's unbearable outside. For this chili version, just brown some ground beef and add chopped onions. Add the rinsed lentils. The lentils may also be cooked ahead. Season with chili powder, paprika, a little cayenne pepper, salt and pepper to taste. Add chopped fresh or canned tomatoes and enough chicken broth then simmer until the lentils are tender. Adjust the seasonings and add more water if needed. Garnish with sliced chili peppers if desired. Simple and satisfying comfort food.

black bean soup

We've had the pleasure of dining at Cuban restaurants and so far, we have a favorite place we keep coming back to. If not for it's out of town location, we would be visiting it more often. I must say that I have a weakness for the pork dishes in their menu like masitas (roasted marinated pork loin cubes served with onion slices) and lechon (roasted pig or pork shoulder served like pulled pork) as well as for the maduros or pan fried sweet plantains. I clearly see that there are similarities in the way they cook the pork dishes and the bananas to our versions in the Philippines. For my husband, their black bean soup is perhaps one of the most memorable which, for me, was good enough reason to try to make it at home. First on my grocery list was a package of dry black beans. I soaked the beans overnight then cooked them the next day. I thought that the soup had a smoky flavor so I'm quite sure that it needed some form of smoked ham or hocks as a base. I was lucky to find some smoked pork neck bones that were very meaty and not all bones so I decided to get them instead of ham. I put a few chunky pieces in a skillet with olive oil and gave them a good sear on all sides. I could already smell the smokiness at this point and thought about the flavor they would impart to the soup. I transferred the seared pork to a plate then sauteed the sofrito in the same pan. The Cuban sofrito consisted of chopped onions, chopped green bell pepper and minced garlic. The next step was to add the cooked black beans with enough of the water and the seared smoked pork. Season with salt, pepper and a little vinegar. Add about three bay leaves. Simmer for a few hours until the beans are very tender. At this stage, the meat would be falling off the bones. As with most bean soups, this is best served the next day to give it time for the flavors to blend together well.

pospas (chicken & rice soup)

When it comes to comforting soups, the Philippines has a lot to offer. They are well integrated in everyday cuisine and they are usually considered as main dishes which can be eaten with rice and vegetables. One of those we like to have on a regular basis, which my mother loved to cook because it was also one of her favorites, is "pospas" or chicken and rice soup. There are many variations but with the same basic flavors of ginger, onions and garlic. The chicken asopao, which my husband tried at La Mallorquina restaurant on our first visit to Puerto Rico, reminded me of this chicken and rice soup version. Still recovering from our seasonal allergies and colds, and with the onset of the lower winter temperatures, this steaming hot soup with chicken and rice was a complete meal by itself. It was exactly what we needed to get us through the cold snap.

POSPAS (CHICKEN and RICE SOUP)

1 whole chicken, cut-up or meaty parts of chicken (I used 6 pcs skinless chicken drumsticks)
thinly sliced fresh ginger (2" piece)
minced fresh garlic (about 2 tbsps.)
1/2 cup thinly sliced onions
1/4 cup jasmine rice (1/2 cup may be used if not using sticky rice)
1/4 cup sticky rice (optional but available in Asian markets)
water or chicken broth
juice of half a lemon
salt and pepper to taste
a few saffron strands (optional)
1 tsp. paprika
chicken bouillon (optional)
fish sauce (optional)

Wash the chicken pieces well and pat dry with papertowels. In a soup pot, pan fry the chicken pieces in about 2-3 tablespoons of canola oil until lightly browned. They don't have to cook thoroughly at this point. Transfer them to a plate as they brown. In the same pot, over medium heat, sautee the ginger until fragrant and slightly toasted. Add the minced garlic and the onions. Cook for a few minutes. Meanwhile, combine the rice, rinse and drain well. Add to the pot and stir for a few minutes. Add the chicken pieces and stir together to combine with the rice. Add about 5 cups of water. Add the saffron strands and paprika. If the soup gets too thick as it simmers, just add some more water. Season with fish sauce (optional), chicken bouillon (optional) salt and pepper. Squeeze half a lemon into the soup. Simmer until rice and chicken are fully cooked. Garnish with sliced green onions. Serve hot with more lemon wedges.

Note: One common version is using chicken broth instead of chicken pieces then adding hard-boiled eggs to the soup at serving time. Lightly toasted minced garlic in oil may also be sprinkled on the soup along with sliced green onions before serving.

happy 2010

A mix of traditions and a toast for a new year that will hopefully be blessed with more good food, exciting travels and new adventures! This was our very simple new year's eve dinner. We had a comforting and spicy soup with black-eyed peas and thin sausage slices garnished with green onions, which is popularly known as Hoppin' John. I like having this with steamed white rice. I learned that it's usually eaten on New Year's day for good luck. To go with the soup, I also made some crispy springrolls. Fresh roll (called "pan de sal" in the Philippines) filled with pan-fried ham slices and edam cheese, was always my favorite New Year snack in the Philippines. My mother would always buy Chinese ham from a busy food store in downtown Manila. The cheese was usually aged gouda imported from Holland which has been a part of the Christmas season there for many years. A good sign that the holiday season has began is when groceries and markets start selling Chinese ham and round gouda cheese (dipped in red wax). Having this sandwich for New Year's eve will always remind me of Christmas in the Philippines. Fresh round fruits that the Filipinos believe to be for good luck is a favorite centerpiece for the table. Some like to have as many as thirteen different kinds of round fruits but for me, the number is not as important as the meaning it conveys. As for my husband and me, our New Year's eve wouldn't be complete without our traditional toast.

~ our quiet setting and simple new year's eve celebration ~ happy 2010!

white bean soup

Comforting soups are making a comeback in our weekly menu now that the cooler fall temperature is here once again. It's just the right time to try this easy white bean soup recipe. I was looking for dried cannellini beans at the grocery that I intended to use for this but I had no luck finding them. I was happy to find these dried great northern beans instead which were a very good substitute. I soaked the dried beans in water overnight then rinsed them well the next morning. I precooked them in plenty of water until they were almost tender. There's no need to fully cook the beans since they will continue to cook in the soup. In a little olive oil, brown a cup of thinly sliced sausages in a heavy soup pot or casserole. Then add chopped onions, celery and carrots. Cook them together for a few minutes. Add about 1/4 to 1/2 cup of white wine and continue to simmer. Next, add about 4 cups of chicken broth. Additional chicken bouillon may be added for more chicken flavor then season with salt and pepper according to taste. Add the white beans, stir and simmer until beans are tender. Add minced garlic, a little lemon juice and chopped fresh parsley. Some of the beans may be pureed in a food processor or blender to thicken the soup but this step is optional. Serve with crispy garlic bread (to be posted next) and garnish the soup with additional chopped parsley. The white beans are delicious with a naturally creamy flavor and texture.

miswa & munggo (Filipino soups)

I spent most of this past week worried and sad as I read the latest news and watched news videos from the Philippines. I have family and friends in Marikina City, one of the places in Metro Manila hit with the worst flooding ever seen and was left badly damaged by heavy rains caused by tropical depression Ketsana (Ondoy in the Philippines). What happened was shocking and depressing for many who were left homeless and suffering the loss of many lives. This calamity made history and will never be forgotten. Our family home wasn't spared. There was about 2 feet of water inside my brother's house on the ground floor of our two story home. The flood rose to about 3 feet in the garage. My father's shop, now maintained by my brother, was at an even lower level, so all the old machineries were underwater. The floodwaters receded the next day in Marikina but other towns remain flooded as of this time. We're still thankful that my family and friends are all doing fine. We all realize that what they experienced was nothing compared to the ordeal that others went through.

Many people around the world and in relief distribution centers around Manila are now reaching out to those in need of food, shelter and clothing. When it comes to food that would be perfect for a huge group of people who are hungry, homeless and spending some rough times in relocation centers, there are two comforting Filipino soups which came to my mind. I'm sure these kind of food will bring them the sustenance and nourishment they need as they all try to move on and get back to their normal lives.

Miswa or misua, is a type of very fine Chinese vermicelli made from flour, commonly used in this miswa soup (shown above). It's also used in almondigas, a pork meatball soup version. Chicken broth or water flavored with chicken bouillon may be used for the soup. Sautee minced garlic, sliced onions and tomatoes in a little oil for a few minutes before adding the broth or water. Season with salt and pepper. We also like to flavor this with fish sauce instead of salt. Let it boil then reduce the heat. While the broth is simmering, break the eggs one at a time directly into the simmering water. Lastly, add the miswa then turn off the heat. Miswa cooks fast and must not be overcooked. Another version of this is to just cook some hard-boiled eggs, peel them and set them aside. They can then just be added to the soup at serving time. Garnish with sliced green onions and serve steaming hot.

There are different varieties of mung beans but these green ones (pictured below) are primarily used in this soup we call munggo in the Philippines (shown above). Traditionally made with pork or smoked fish called tinapa (my favorite version) and bitter gourd leaves, this is one of the most nutritious Filipino soups. When I made this recently, I used pork hocks for flavor then I substituted chopped spinach leaves for the bitter gourd leaves. Start off by rinsing the green mung beans then simmer them in plenty of water until tender. Set aside. In another pot, brown the pork hocks in a small amout of oil. Add the minced garlic, chopped onions and tomatoes next. Pour in the cooked mung beans and add more water if needed. Season with salt and pepper. Fish sauce may also replace the salt. Simmer gently for a few minutes then add the chopped spinach. Simmer for a few minutes more making sure to add more water if needed. Garnish with more chopped tomatoes before serving.

close up shot of the green mung beans before cooking

lentil soup variation

Having made a simpler version of lentil soup several times, I was happy to find this chunkier and more filling variation of this classic soup to try. I used dried brown lentils which are sold alongside dried beans in most grocery stores. Rinse them well then drain. They don't need to be soaked in water and pre-cooked, making them more convenient to use. If using chopped ham for flavor, brown them first in olive oil. I decided to skip the ham this time so I started off with the usual combination of minced garlic, chopped onions and tomatoes, sauteeing them well together in olive oil for about 5 minutes. Stir in the rinsed and drained lentils. This soup may be made vegetarian by just adding water, but I added some chicken broth for more flavor. Season with paprika, salt and pepper to taste. When the lentils are half-cooked, diced carrots may be added. Simmer over low heat until lentils and carrots are fully cooked and tender. Lastly, stir in chopped frozen or fresh spinach [chopped kale or other greens may be substituted] and some additional chopped fresh tomatoes. To complete our meal, I served this with some falafels and yogurt dip. This particular lentil soup version reminded me of a similar soup we often make in the Philippines using green mung beans and bitter melon leaves in place of the spinach. I thought about it the very next day and had some steamed rice to go with the leftover soup.

chicken and barley soup

It may not be soup weather because of extreme hot temperatures these days, but for me, everytime it rains (which happens often where we are), soups always come to my mind. Cooked chicken breasts stored separately from the broth in the freezer are so handy for hearty soups like this chicken with barley version. Instead of rice or orzo pasta, barley is a healthier alternative which I've been adding to our meals lately. Rustic with big chunks of cooked chicken breast, this soup makes a filling meal by itself. I served it with toasted slices of the ciabatta I made last weekend and the combination was just perfect for a rainy afternoon meal. In the Philippines, soups are a popular rainy season food. Every year from June to August, stormy weather conditions brought by typhoons hit the country. Some typhoons bring heavy rains and flood low areas but others are not as bad. Kids look forward to no class announcements from the Department of Education and they get disappointed if they have to go to school. We've been having heavy downpours lately which remind me of rainy days in Manila when we would just stay in the comfort of our homes and enjoy some hot soup while watching the rain. It was always a good time for soup.

CHICKEN and BARLEY SOUP

1-2 chicken breasts, cooked and cut into big chunks
chopped onion
diced carrots, tomato and celery
2 tablespoons tomato paste
cooked barley, about 1/2 cup
Italian seasoning, salt and pepper to taste
chicken broth and water

chopped fresh parsley for garnish

sour cream (optional)

Cook onions, celery and carrots then add chicken breast cubes. Season with salt, pepper and Italian seasoning. Stir together for a few minutes. Add chicken broth, cooked barley and tomato paste. Simmer gently until flavors come together. Garnish with chopped fresh parsley and a little sour cream for additional flavor. Serve hot with crackers ot toasted bread slices.

creamy split pea soup

There are times when I would go to the grocery store without any idea at all on what ingredients to buy and cook for our daily meals. However, I find it inspiring to stroll from the produce section to the other aisles in search of something new to try. Walking along the rice and dried beans aisle, I spotted some dried split peas among the other staples. I usually pick up dried lentils, pinto, navy and 15-bean variety. We have soup for dinner at least once a week, especially during this chilly weather. They're just so good and comforting paired with some crusty bread or fresh cornbread. I decided to make corn muffins this time for a change. Unfortunately, I overbaked them a little bit, resulting in a much drier crumb. Although I prefer them moist like cupcake, this batch wasn't too bad served with the creamy split pea soup. My husband actually enjoyed them better dipped into the hot soup. The split pea soup was quick and easy to make.

CREAMY SPLIT PEA SOUP

a few ham slices, chopped coarsely
about 2-3 tbsps. olive oil
1 small onion, chopped
2 cups dried split peas, rinsed well
3 cups water (add more if necessary)
1 cup chicken broth
1 small carrot, diced
1 potato, diced (optional)
a few green beans, diced (optional)
salt & pepper to taste
half & half or whole milk

Pan-fry the ham in a small amount of olive oil for a few minutes or until slightly browned. In the same pan, cook the onions. Add the rinsed split peas, water and chicken broth. Simmer until the peas are half cooked. Add the rest of the ingredients and simmer until peas are tender. Stir in a little half and half. Serve with warm cornbread.

meatball soup

I got the idea from an old Mexican cookbook I bought last year from a church outdoor sale. The ingredients are simple starting off with the ground beef for the meatballs and vegetables which are available year round like green beans, carrots and corn. There are other additions which will also work like black beans and fresh avocados. A touch of cumin and chili powder complete the flavors. This comforting soup can be a meal by itself but will also be great with some quesadillas or cornbread. Sprinkle grated cheese and crispy corn tortilla strips on top right before serving.

tonkatsu and miso soup

panko breaded tonkatsu or pork loin cutlets ( above )

homemade miso soup

Now I have some dried wakame or seaweed, I finally made the homemade miso soup that I wanted to make since that day I bought some miso paste from the Korean/Japanese market we visited. The light miso soup set the mood for our Japanese-inspired meal of tonkatsu. Thinly sliced pork loin cutlets were sprinkled with some lemon juice then seasoned with salt and pepper and breaded with panko (Japanese breadcrumbs) instead of the regular kind, then pan-fried. The panko makes a crispier coating for the pork. For the dip, I just mixed some hot chili sauce with a little soy sauce.

miso soup with tofu

I was planning to make this miso soup but I forgot to pick up some dried wakame (seaweed) when we were at the Asian food store. So for now, I just want to post this recipe derived from The Book of Japanese Cooking by Emi Kazuko, one of the many cookbooks from our favorite series published by HPBooks. The ingredients are available in Japanese or Asian food stores. As requested by fellow foodie Ces of Spices and in connection with my previous post on salmon in miso broth, here's the recipe for miso soup with tofu:

2 tbsps. dried wakame (seaweed)
3 tbsps. miso
4 oz. firm tofu, cut into tiny dice
1 green onion, finely chopped
Ground sansho pepper (optional)

STOCK:
2 cups second dashi or 2 1/2 cups water
and 1 to 2 tsps. dashi no-moto (freeze-dried dashi powder)

First make the broth by adding dashi no-moto to boiling water and stirring to dissolve. Lower heat and simmer 5 to 10 minutes, then remove from heat and strain through a fine sieve. Meanwhile, soak the wakame in plenty of water 10 to 15 minutes until fully opened up. Drain and cut the wakame into small pieces, if necessary.

Put the miso in a teacup and mix with a few spoonfuls of the stock. Return the stock to a low heat (do not boil) and add the diluted miso. Add the wakame and tofu to the pan and increase the heat. Just before it reaches boiling point, add the finely chopped onion and immediately remove from the heat. Do not boil. Serve hot in individual soup bowls. Sprinkle with a little ground sansho pepper, if desired. Makes 4 servings.

sinigang sa miso ( sour fish soup in miso broth )

This dish is usually my first request for my sister-in-law to cook when I visit Manila. This is another sinigang version, which is a simple sour soup made with pork or fish. In Manila, fresh bangus or milkfish is the most popular choice for this dish. Made with miso ( soybean ) paste, the miso is sauteed with garlic, onions and tomatoes then flavored with sour tamarind broth. I was thinking about this fish dish and I remember miso paste is sold at the same Korean store we visited weeks ago. Fresh salmon, a good substitute for the milkfish, is always available in the grocery fish section. I chose a piece with a little of the belly part. The result was a most flavorful soup. This miso paste is used for the traditional Japanese miso soup but I think it worked well for this dish. It was much saltier and a little different in texture and taste than the miso we have in Manila, but there are some low salt varieties available, which I need to get next time. For the vegetables, mustard greens are the top choice but any green leafy vegetables like green leaf lettuce and escarole work very well. Serve hot with rice.

Japanese miso paste

salmon fillets make the broth rich & flavorful

sinigang na hipon ( sour shrimp soup )

One of the best things I like about where we are is having the privilege of getting fresh seafood anytime of the year. Although I don't cook shrimps often, considering that my husband is allergic to them, I do have desperate cravings for them. Whenever we go out to eat is the ideal time when I usually get them in a dish to fix my 'shrimp withdrawal symptoms' :) This sour soup with shrimps ( along with other sour soup versions and favorites from the Philippines using fish and/or pork ) gets top billing usually when the holiday season is over and after all the rich holiday food consumption. This is also one reason why the price of seafood at the local markets escalates after the holidays when the law of supply and demand takes over. But still there's nothing more satisfying than the taste of the hot and sour broth of this shrimp soup. It's usually flavored with sour tamarind, I know there are some who still take the time and effort to make the tamarind extraction, boiling fresh tamarind fruit until tender then mashing them, to get the pure tamarind taste, without all the preservatives. But fresh tamarind fruit is not always available so many of us now rely on convenient instant tamarind soup base packets, like Knorr and Mama Sita's brands. There are other local fruits like guava and "kamias" ( a sour fruit very similar in texture and taste to the starfruit ) which may be used for sinigang. I usually like my sinigang very tart and it's easy to make it the way you like it with the soup base. Vegetables like white radish, stringbeans or cut-up green beans and other green leafy vegetable like green leaf lettuce, etc. are usually added to the soup last. It's best served steaming hot and definitely not just after the holidays!

fresh shrimps from the local seafood market