Prawn Sinigang Orzo

Hello Everyone! Last week was a busy week for Amcarmen’s Kitchen; I uploaded three posts, two of which were recipes and the other was an exclusive interview to celebrate my blog turning seven years old last April 16! If you want to have a read of that interview, I’ve linked it above. Just a fair warning, it’s quite a long article and also contains a 6-minute video where I talked about one of the recent dishes I’ve shared on my blog.

Anyway, tonight I will be sharing a classic Filipino dish that is close to every Filipino’s heart. It’s a dish I grew up with and is always a regular on my meal plans. Even when I was living in Australia for my university studies, this was my go-to winter warmer dinner after a long day on campus and braving the cold, crisp winds on my walk back home.

That dish is none other than Sinigang. It is a Filipino soup or stew that is characterised by its sour and savoury taste. It is most commonly associated with sampalok (tamarind) as its souring agent, but other fruits such as bayabas (guava), kamias (bilimbi), calamansi (Philippine lime), and unripe mango to name a few can also be used to make the broth sour and acidic; similar to but differentiated from paksiw (which uses vinegar).

Prawn Sinigang Orzo

Other than the souring agent, the soup base is also made by stewing onions, tomatoes, ginger (if using seafood), and long green chillies to enhance the taste and add a little spicy kick to the soup base. Pork, beef, fish, and prawns are the main proteins used in the making of sinigang, accompanied by various vegetables such as, but not limited to, okra, taro, white radish, water spinach, yardlong beans, and eggplant.

Of course, I’m not just going to share another sinigang recipe as I already have two posts on my blog for it: Pork Spare Ribs Sinigang and Sinigang na Bangús. I’m putting a little twist to this sinigang dish by turning it into a risotto! Though this isn’t something particularly new, inventive, nor innovative on my side since the two words Sinigang and Risotto together already coexist – I just can’t remember where I had seen or heard the term before – I knew that this was a recipe that I wanted to try out for myself. I’m one to always drown my rice with the sinigang soup, and I’m sure most do the same too! So why not, instead of cooking the rice separately, cook it in the broth?

Just to make things a little different, I used risoni/orzo pasta instead of arborio rice. I tossed it in a pan with unsalted butter to toast before cooking it in the sinigang soup base to give it a nutty taste and a golden colour.

Prawn Sinigang Orzo Ingredients

PREP TIME 10 MINS | COOKING TIME 50-55 MINS | SERVES 4-6

INGREDIENTS

For the prawn sinigang broth

  • 500g medium to large-sized prawns
  • 100g prawn heads* (optional)
  • 8 cups (approx. 2L) water
  • 2 packets (2 x 11g) sinigang sa sampalok original mix
  • 3 tbsp fish sauce
  • 2 long green chillies, halved
  • 2 medium-sized tomatoes, quartered
  • 1 medium-sized red onion, quartered
  • 1 thumb-sized ginger, peeled and sliced

For the orzo

  • 300g risoni or orzo pasta
  • 25g unsalted butter
  • Sinigang broth
  • Salt and freshly ground black pepper, to taste

For the toppings

  • 1 bunch water spinach, leaves separated from the stems, and stems cut into short lengths
  • 1 medium-sized daikon (white radish), peeled and sliced
  • Handful of cherry tomatoes, pan-fried
  • Long green chilli, sliced and pan-fried

*I always have prawn heads and peels lying around in my freezer from a previous batch of prawns that I bought. The reason is so that I can make soup bases like this or use them for flavouring other dishes. If you don’t have any prawn heads readily available, you may substitute with a prawn (or seafood) bouillon cube.

METHOD

  1. Prawn Sinigang Broth: Fill a large stockpot with the water along with the red onion, tomatoes, chillies, ginger, and prawn heads. Bring to a boil over medium-high heat and leave to simmer for about 10 to 15 minutes.
  2. After 10-15 minutes, turn the heat down to medium-low and remove the prawn heads with about half a cup of the broth. Using a mortar and pestle, pound the prawn heads together with the broth to extract the flavours from them. Strain and then return the extraction to the stockpot.
  3. Turn the heat back up to medium-high and add the sinigang sa sampalok mix. Give it a good stir and then season the broth with fish sauce. Add according to your taste buds; I added about 3 tablespoons in total.
  4. Next, add the sliced daikon and cook for about 5 to 8 minutes. Then add in the prawns and cook for a further 5 to 8 minutes. Once done, remove the prawns and daikon from the stockpot and set them aside.
  5. Add the water spinach stalks to the broth and cook until slightly tender, about a minute. Then add in the leaves and blanch for about 30 seconds. Remove from the broth and then set aside.
  6. Strain the sinigang broth and set aside as well.
  7. Prawn Sinigang Orzo: Melt butter in a large pan over medium-high heat. Once melted, add in the uncooked orzo pasta and toast until slightly golden brown in colour, about 5 to 7 minutes in total.
  8. Once toasted, lower the heat down to medium and then add about 4 cups of the broth to the pan. Season with freshly ground pepper, to taste.

I didn’t add any more salt since I already seasoned the broth with fish sauce, but feel free to do so according to your taste.

  1. Cover and cook for about 10 minutes, constantly checking and stirring to ensure that the liquid doesn’t evaporate too quickly and to prevent the orzo sticking to the bottom of the pan. Make sure to reserve at least a cup of the sinigang broth for later.
  2. Add more liquid if needed until the pasta is thoroughly al dente and the liquid is absorbed, about 10 to 15 minutes in total. Once done, remove from the heat.
  3. Reheat the prawns and vegetables in the reserved broth before plating up.
  4. Plate up accordingly and serve immediately while hot! Enjoy!

Prawn Sinigang Orzo

Prawn Sinigang Orzo

BON APPÉTIT

– Ally xx

myTaste.com

Risoni al Ratatouille

Risoni al Ratatouille

Risoni al Ratatouille

Hello Everyone! Today is the last day of Pasta Month; sad to be ending as I actually have a whole lot more pasta dishes that I want to try out, but also happy to move onto a new theme for next month! Just a heads up though – the likelihood of a theme not happening is quite possible. I did have a theme in mind, and I’ve already prepared and cooked two dishes for it in advanced, the only problem is getting two more made for next month’s theme is quite unlikely. I say this because I am heading off to the Philippines on Saturday for about a month! Because of that, I probably won’t have time to cook. I also will not be sure if I will have Internet connection during my stay there so the likelihood of me uploading content for the month of July might not happen as well. So I guess I’ll just see how it goes – if posting on my blog is a problem, then you can follow me over on Instagram @amcarmenskitchen to follow my food journey while I am in the Philippines – I’ll make sure to keep that up to speed 🙂

Anyway, so okay, the dish is not quite a Ratatouille (I just thought naming it for this post would make it sounds fancier than it looks, hehe) – more like it’s inspired by some of the vegetables used to make a ratatouille *cheeky grin* but nonetheless, it still tastes pretty good for something that I just “whipped up” with the ingredients lying in the fridge and the pantry. You can bulk this dish up by adding meat or seafood if you wish, but I decided to keep this dish vegetarian.

Risoni al Ratatouille Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 6

INGREDIENTS

  • 500g risoni, or other shaped pasta
  • 3-4 garlic cloves, minced
  • 2-3 red bird’s eye chilies, sliced
  • 2 medium-szied Lebanese eggplants, sliced into 1-inch thick chunks and then quartered
  • 1 medium-sized zucchini, sliced into 1-inch thick chunks and then quartered
  • 1 onion, diced
  • 1 punnet (125g) cherry tomato medley, sliced
  • 1/2 bunch asparagus, woody ends snapped off and cut into thirds
  • 1 tbsp baby capers, washed and drained
  • Freshly squeezed lemon juice from 1 lemon
  • Ground sea salt and black pepper, to taste
  • Handful of grated parmesan cheese
  • Olive oil

METHOD

  1. Bring a large pot of salted water to a boil. Once boiling, add in the risoni pasta and cook according to packet instructions or until al dente (mine was about 11 minutes).
  2. While your pasta is cooking away, heat some olive oil in a large frying pan. Sauté the garlic and chilies until golden brown and fragrant, about a minute, and then add in the onions, cooking until soft for another minute or two.
  3. Add in the asparagus, together with the zucchini and eggplant, cooking until soft for about 6-7 minutes. Season with a bit of ground salt and black pepper. Add in the cherry tomatoes and leave to cook for a further 4-5 minutes. Lastly, add in the capers and then turn the heat off.
  4. Once the risoni is done, drain, and then return to the pot. Add in the stir-fried veggies to the pot with the risoni and then give it a good mix.
  5. Divide the risoni equally into 6 portions and then top with a generous handful of  grate parmesan cheese and some ground black pepper. Serve immediately and enjoy!

Risoni al Ratatouille

BON APPÉTIT

– Ally xx

myTaste.com