Shrimp Sinigang

My wife told me yesterday that my sister-in-law was craving for Shrimp Sinigang. She's pregnant so a request was made. This ono dish is for my Ading Cathy! :)
My wife Aurora loves the pork sparerib version and I do too because it's so rich and meaty.

Shrimp Sinigang

Ingredients:

1/2 round onion, sliced into wedges
1 whole tomato, sliced into wedges
10-12 cups of water to boil.
1 bay leaf, ripped in half.
2 large chinese daikon (radish), peeled and cut into 3x3 inch pieces
1 bunch ong choy (swamp cabbage), cut into 2 inch pieces and separate stems from leaves.
2 Mama Sita Tamarind Seasoning Mix
1 lb unshelled 36/45 count Shrimp
1 lb of okra, cut into 2 inch pieces
2-4 Tbsp fish sauce or patis
dash pepper to taste
dash msg to taste (optional)
1 hot thai chili pepper cut into thin slices (optional) for a little heat.
1 pork butt bone with meat on top. (For pork broth)
1 clove garlic, crushed and minced fine
1/2 inch finger of ginger sliced and crushed.

Instructions:

Rinse pork butt bone and put in pot with water just to cover.

Bring to a boil then throw away water and rinse bone and pot.

Bring bone back to pot and add 12 cups of water.

Add garlic, ginger and bay leaf.

Bring to a boil then simmer 30 minutes skimming away fat and impurities.

Your broth needs to be clear.

Add onion and tomatoes and simmer for 10 minutes.

Add daikon and simmer 3 minutes.

Add ong choy and okra and simmer another 3 minutes.

Add tamarind seasoning and mix well.

Add shrimp and simmer till pink and veggies are tender.

Add patis and dash seasonings.

Add chili pepper to spice it up.

Do not overcook.
Serve with cold or hot white rice. I prefer cold. :)

Serves 4-6

Variations for sinigang are fish, pork, and beef.

You may substitute fresh mullet, pork spareribs, or beef brisket.

And veggies such as string beans and araimo (japanese taro) can be added for a more ono version. :)