Two-Packet Sinigang: Beef, Shrimp, and Maximum Sour

Some weeks the kitchen deserves the headline. This time we made sinigang so sour it almost felt like a challenge run—and it was sooooo good.

Two packets. Zero regrets.

The secret was doubling up on the sinigang seasoning packets. I honestly can’t remember the exact packet name, so I’m not going to invent it. What I do remember is the flavor: unapologetically sharp, sour broth, the kind that makes your mouth water before the second spoonful.

We went surf-and-turf with roughly one pound of picado steak bits and shrimp. Into the pot went Chinese long beans, daikon radish, two Roma tomatoes quartered lengthwise, sliced Japanese eggplant, red onion, and spinach. On the side: brown rice from Trader Joe’s, soaking up that extra-sour broth.

What went into our pot

• About 1 lb of picado steak pieces, plus shrimp
• Two packets of sinigang souring mix (exact variety forgotten)
• Chinese long beans and daikon
• Two Roma tomatoes, quartered lengthwise
• Sliced Japanese eggplant and red onion
• Spinach
• Trader Joe’s brown rice, served alongside

The verdict

The beef gave the broth depth, the shrimp brought sweetness, and the vegetables held their own against that double-dose tang. The rice balanced each spoonful. Not a laboratory recipe or exact cooking instructions—just what we actually used and why we loved it.

Would I use two packets again? Absolutely. This is Team Sinigang, after all. 🍲