Sinigang na Tanigue sa PakwanAJI-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 (11 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
- Boil. In a pot, boil water. Add tomatoes, onion, and gabi. Crush tomatoes using a ladle. Add Tanigue Steak. Continue boiling for 5 minutes.
- Season. Add tamarind paste. Mix well. Season with AJI-NO-MOTO® and fish sauce. Mix Well. Simmer for another 5 minutes.
- 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.
- Serve. Serve hot and enjoy.
A bright eye, shiny skin , and firm flesh is an indication of fresh tanigue.
Cooking Time: 30 minutes Preparation: 10 minutes Servings: 7 Serving size: 1 1/2 cups (350 g)
Calories per serving (kcal)
Dietary Fiber (g)
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.