Sinigang na Shrimp

Ingredients

• 1 lb Shrimp
• 8 cups water or light stock
• 3 tbsp tamarind paste (or the juice of 3 limes, in a pinch)
• 2 tomatoes, quartered
• 1 onion, quartered
• 1 cup Radish, sliced
• 2 cups Bok Choy
• 1 green chili, whole
• Fish sauce, to season (optional)
• Steamed rice, to serve

Method

1. Simmer the onion and tomatoes in the water 10 minutes until they slump and cloud the broth — that's the savory base the sourness will stand on.
2. Stir in the tamarind and the chili. Taste: it should make you sit up straighter. Sinigang is supposed to be assertively, joyfully sour — add tamarind until you get there.
3. Add the Radish and simmer 5 minutes until just tender.
4. Add the Shrimp and Bok Choy: shrimp needs only 2–3 minutes (pink and curled), fish 4–5, tougher proteins longer — add them earlier accordingly.
5. Season with fish sauce or salt, ladle over rice, and serve steaming. The broth-soaked rice at the bottom of the bowl is the best bite in the Philippines.