This soup dish can be made with different kinds of meat or seafood and with various kinds and generous amounts of vegetables. A particular variant, Sinigang na Sugpo, is my favorite. The colors and flavors are simply delightful!
The man that sells fresh seafood at the Salcedo Weekend Market has become my friend so I bought my ‘sugpo’ (it was more like ‘sugpito’, which is better as it is not tough as the mighty big prawns are).
I bought organic vegetables from the stall of Mara Pardo de Tavera, and I was good to go!
1 liter water
1 white onion, sliced
4 tomatoes, sliced and seeds removed
About 12 to 15 prawns, trimmed and bearded
You just basically boil the water with the onions and tomatoes. You may season at this point. Add in the prawns and bring to the boil before adding the other vegetables.
Personally, this is what add to my sinigang:
Yardlong Beans (sitao)
Winged Beans (sigarillas)
Swamp Cabbage (kangkong)
Chili Pepper (siling mahaba)
Fish sauce (patis), for seasoning.
In our house, we serve the Sinigang ala Cocido. The Broth, meat or seafood and vegetables are served individually.