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Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum

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Many folks do not fully grasp that the foods you decide on can either help you to be healthy or can adversely effect your health. Something that you shouldn’t eat no matter what is the various foods that you will acquire at all of those take out places. You will recognize that the nutrition in these types of is non existent and the negative effects will be really bad. In the following paragraphs we shall be going over foods that you need to be eating that can help you stay healthy.

Your main meals should also include fish like salmon or even lean proteins, as these will also be able to help your health. You will see that salmon is also rich in Omega-3 and various other nutrients. Now when you elect to have a steak for an evening meal one thing you should remember is that 3 ounces will present you with all the protein you will need for the day. Also before cooking your steak you will need to trim the fat that you can see from it to keep from taking in extra fat.

For those who want to start living a more healthy life the tips above can help you do that. Also if you remove all the unhealthy food that you really should not be eating anyway, you will probably find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. You can cook salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum using 19 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
  1. Provide Traditional Ingredients
  2. Use 1-1.5 k salmon, your preferred cut
  3. Use 1 large onion, sliced
  4. Use 2-3 tomatoes, sliced
  5. Provide 1 bunch kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks
  6. Take 1/2 a medium radish, sliced (circles)
  7. Prepare 2 green finger peppers
  8. Take 1 bunch okra, halved
  9. Prepare 1 pack (22 g) Tamarind mix (good for 1L)
  10. Prepare 3-4 C water
  11. Get 1-3 Tbsp Fish sauce (to taste)
  12. You need to taste Salt
  13. Take Cooking oil to sauté
  14. You need Non-traditional Ingredients (for more veggies)
  15. Use Handful green beans, halved (optional)
  16. Take Few leaves of napa/chinese cabbage (optional), torn
  17. Get 1-2 garlic cloves, sliced (optional)
  18. Provide 2 thin slices of ginger (optional)
  19. Prepare 2-3 calamansi, juice squeezed /strained (optional)
Steps to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
  1. Prep veggies
  2. Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant.
  3. Sauté in the tomatoes until soft.
  4. Add in the water and tamarind powder mix. I like it sour so I use the whole pack for 3-4 c of water (small, 22g. There is a bigger pack available) and I even add calamansi in the end (local lime version). Bring to a boil.
  5. You can buy the Knorr brand from a Filipino store ('Sampaloc' means tamarind) or use any Asian tamarind mix without a lot of sugar in it (not the one used for desserts).
  6. The veggies and the fish cook fairly quickly. Especially with the salmon, I don't want to overcook it so I place it in last. In a quick succession, add the veggies- hard stalks, beans, finger pepprs and radish first. Then the leafy veggies after a couple minutes.
  7. Salt the salmon before putting it in (right after dropping in the Kang Kong). Ensure it's submerged, especially if cooking the head. Cover and bring to a light boil.
  8. Lower heat when it boils. Taste and add 1 Tbsp fish sauce first…If you dont have this, use salt. Add more tamarind mix if it's not sour enough or use calamansi juice. Add more fish sauce according to your liking. Cook until the salmon meat changes color (not very long, depends on thickness, 5-6 mins).
  9. Serve hot and spoon soup over rice. Enjoy!

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