Sinigang na Ulang (Crayfish in Sour Soup)

June 12, 2020
Sinigang na Ulang

The tomatoes or tomato paste in this Sinigang na Ulang gives it an extra asim or sourness and a touch of color.

Sinigang na Ulang (Crayfish in Sour Soup)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Marianne de Leon Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour

The fresh tomato slices or tomato paste in this version of sinigang gives it an extra asim or sourness and a touch of color.


  • 500 grams ulang (crayfish)
  • ¼ cup of mirin
  • 3 tablespoons cooking oil
  • ½ cup sliced onions
  • 100 grams camias or balimbi (slice into ¼ -inch circles)
  • 2 tablespoons tomato paste or 2 red tomatoes - sliced
  • 2 lady finger chili - bruise the chili with small knife cuts along the side to let out the spiciness
  • 8 cups of hot water
  • 1 teaspoon salt
  • 2 cubes of shrimp bouillon
  • 2 tablespoons fish sauce (patis)
  • ¼ teaspoon freshly ground black pepper
  • 1 to 2 stalks of lemon grass - pound white part and roll up like a braid
  • 2 bunches of mustard leaves - rinsed well and cut in half
  • 4 pieces of small gabi (taro) - peeled



In a dish to fit the ulang, place the ulang and pour in the mirin and let marinate for at least 20 minutes. Then drain. Set aside till ready to put into the soup


In a 12 cup capacity casserole, place over medium-low heat.


Pour in the cooking oil and begin to saute the onions for 2 minutes.


Then add the sliced camias, tomato paste or fresh tomatoes, and the chili and continue to saute for another 2 minutes.


Then pour in the hot water, and lemongrass, and bring to a simmer.


Put in the taro and season the broth with the shrimp bouillon, fish sauce, pepper, and salt.


Continue to simmer until the taro has softened.


Adjust the soup to your liking; adding fish sauce or salt or pepper.


While the soup is gently simmering, add the ulang and after 3 minutes, the mustard leaves and simmer for a total of 5 minutes.


Serve while hot.

You Might Also Like

No Comments

Leave a Reply