Pinugot

Ingredients for Pinugot

• 500 g small shrimp, shells on
• 50 g sotanghon
• 2 cups taro, cubed
• 1 small daikon radish, sliced
• 1 bunch sitaw, cut into 2-inch pieces
• 1 bunch kangkong or talbos ng kamote
• 100 g okra
• 40 g sinigang mix
• 4 cups water
• 2 onions, chopped
• 1 tomato, quartered
• Freshly ground black pepper, to taste
• Fish sauce, to taste

How to cook Pinugot

1. 1.Peel shrimp and reserve the meat. Roast shells on a foil-lined tray until red-orange and lightly charred.
2. 2.Pulse shells with 1 cup water, add remaining water, then strain well, pressing out the liquid to make broth.
3. 3.Bring broth, onions, tomato, and taro to a boil. Simmer over low heat for 15 minutes until taro begins to soften.
4. 4.Add daikon, sitaw, and okra; return to a boil and simmer 5 minutes.
5. 5.Add shrimp, kangkong or talbos ng kamote, sotanghon, and sinigang mix. Boil, then simmer 2 minutes.
6. 6.Season with fish sauce and black pepper; add water if needed and serve hot.