In the Philippines, the tamarind plantits flowers, leaves and fruitis used in an array of dishes.
But the most popular is a soup called sinigang.
Hence, sinigang was born.
Photo: Jenny Huang
Refrigerate, stirring once, for 30 minutes.
Meanwhile, position rack in upper third of oven and preheat broiler to high.
Transfer to a small bowl and cover with plastic wrap.
Let steam for 5 minutes.
Remove skin and seeds and coarsely chop the peppers.
Massage the mixture into the chilled salmon.
Let stand for 5 minutes.
Combine tomatoes, chili oil and 1/4 teaspoon salt in a medium bowl.
Stir in red onion, scallion whites and the roasted peppers.
Serve the poke in lettuce leaves and sprinkle with furikake, scallion greens and flaky salt, if desired.
Tips
Fish sauce is the ultimate umami sauce.
Seek out one made with just anchovy, salt and water for the best flavor.
A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking.
Look for the juice bottled or frozen.
Lime or lemon juice can be substituted.
Filipinos' go-to souring agent is tamarind.
This tropical tree produces a sour-sweet fruit in a brown pod, with edible pulp.
It’s often sold in concentrate or pulp form.
Let stand for 20 minutes.
Break up the paste and mix it with the water with a fork.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
