Sinigang na Tanigue sa Pakwan

AJI-NO-MOTO® Umami Seasoning


  • 3 cups (750 ml) Water
  • 1/2 cup (100 g) Tomatoes, quartered
  • 1/2 cup (100 g) Red Onion, quartered
  • 1/4 cup (50 g) Gabi, sliced
  • 7 slices (700 g) Tanigue Steak
  • 1/4 cup (60 ml) Tamarind Paste
  • 1 pack (10 g) AJI-NO-MOTO® Umami Seasoning
  • 2 Tbsps (30 ml) Fish Sauce
  • 1/2 cup (100 g) String Beans, cut into 2″ length
  • 3 cups (450 g) Watermelon, cubed
  • 1 cup (100 g) Kangkong Leaves


  1. Boil. In a pot, boil water. Add tomatoes, onion, and gabi. Crush tomatoes using a ladle. Add Tanigue Steak. Continue boiling for 5 minutes.
  2. Season. Add tamarind paste. Mix well. Season with AJI-NO-MOTO® and fish sauce. Mix Well. Simmer for another 5 minutes.
  3. Simmer. Add string beans and watermelon. Cook for another 5 minutes. Turn off the heat. Add kangkong leaves then cover the pot to further cook kangkong leaves.
  4. Serve. Serve hot and enjoy.

Cooking Tips

A bright eye, shiny skin , and firm flesh is an indication of fresh tanigue.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 7 ajinomoto size  Serving size: 1 1/2 cups (350 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
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Sodium (mg)

Good to Know Nutrition Facts

Tanigue is rich in protein that is essential for tissue repair and muscle building. This sinigang dish is a also a good source of lycopene that comes from watermelon and tomatoes.


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