Waterless Cooking Method in the Platinum Cookware
Utensils: 6-qt. Platinum Cookware with Cover
(Available in the Platinum Family & Executive Set)
Ingredients:
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1 whole bangus (milkfish), cleaned and sliced into 3–4 pieces
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1/2 lb shrimp
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2 medium tomatoes, quartered
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1 medium onion, sliced
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1 cup radish, sliced
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1 cup eggplant, sliced
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1 cup string beans, cut into 2-inch pieces
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1 cup water spinach (kangkong) or bok choy
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1 packet tamarind soup mix or fresh tamarind extract
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Salt and pepper to taste
- * If you enjoy spicy add chili peppers to the soup*
Instructions:
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Preheat the 6-qt. Platinum Cookware on medium heat until water beads roll across the surface.
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Layer the tomatoes, onion, radish, eggplant, and string beans in the pot. Place the bangus slices on top.
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Sprinkle the tamarind mix evenly over the ingredients.
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Cover with the lid and wait for the temperature indicator to reach 40–50°C.
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Once it reaches the desired range, reduce heat to low. Simmer for 15–20 minutes.
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Add the shrimp and kangkong or bok choy in the last 5 minutes of cooking.
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Stir gently, adjust seasoning with salt and pepper, then serve hot with steamed rice.
Platinum Cookware used in this recipe:
✅ 6-Quart with Cover (Platinum Family & Executive Set)
Waterless Cooking Note:
The natural juices from the fish, shrimp, and vegetables provide all the moisture needed, creating a savory, nutrient-packed broth without adding extra water.
Portions: Serves 4–5
This enhanced version with shrimp adds more depth to the flavor of the sinigang, making it even more delicious and satisfying! Let me know if you'd like this recipe formatted for any specific use!
