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3 Best Recipes With Sampalok Filipino Tamarind

by Joost Nusselder | Updated:  October 28, 2022

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Sampalok is a sour fruit that is often used in Southeast Asian cuisine. It has a tart, acidic flavor and is used to add zing to dishes.

Check out these recipes that use sampalok to add flavor and nutrition to your meal. You’ll love the way these dishes turn out – and you’ll love how good they are for you, too.

Best dishes with sampalok

17 Easy Recipes Anyone Can Make

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Best 3 recipes with sampalok

Sinigang na Hipon sa Sampalok

Sinigang na Hipon sa Sampalok Shrimp
In Sinigang na Hipon sa Sampalok, there will be two main ingredients; these are the shrimps and the souring agent Tamarind or Sampalok. In cooking your sinigang sa hipon, it is important that you keep the head of the shrimp since this is where the seafood-y taste of the dish will come from.
Check out this recipe
Sinigang na Hipon sa Sampalok Shrimp Recipe

Also, as much as possible use the actual tamarinds (or sampalok) as the souring and not the store-bought tamarind mix. However, if you’re pressed for time, you can always fall back to the store-bought one.

Pour the extracted tamarind juice back into the pot and repeat this process until you are sure that the tamarinds are already juiced out well.

Sinigang na baboy

Sinigang na baboy recipe
Serve this pork sinigang recipe with rice and fish sauce on the side. Or on rainy days, you can eat it with dried fish. 
Check out this recipe
Sinigang na Baboy Recipe (Pork Sinigang)

Boil fresh tamarind in a pot with a cup of water until it becomes quite mushy. Push a spoon against it to release any leftover juices after mashing with a fork and straining. Then, add it to the pot.

The best pork cuts for cooking sinigang are pork ribs because of the richness of flavor from the bones.

But just like with adobo, you can use just about any type of pork cut, like belly, loin, butt, and shoulder. Add the talong eggplant first and the sitaw last to keep it crunchy.

Sinampalukang manok

Sinampalukang manok recipe
Sinampalukang manok recipe is a Filipino dish that's quite similar to sinigang. Both have a sour broth. However, there are several methods and ingredients that aren't present in making sinigang.
Check out this recipe
Sinampalukang Manok Recipe

As the name suggests, sinampalukang manok translates to “chicken in tamarind broth.”

This sinampalukang manok recipe gives you detailed instructions on how to cook this sumptuous dish!

Best recipes with sampalok

3 Best Recipes With Sampalok

Joost Nusselder
Sampalok or tamarind as we call it is delicious and sour and it can enhance a lot of dishes. Here are the best ones.
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Filipino
Servings 5 people

Ingredients
  

  • 100 g (3½ oz) tamarind pulp (see note)
  • 250 ml (8½ fl oz/1 cup) boiling water

Instructions
 

  • Place the sampalok pulp in a heatproof bowl and cover with the boiling water. Leave to stand for 15 minutes to soften, then mash to combine well (I use my hands).
  • Strain through a sieve into a bowl, pushing the seeds to extract their liquid. Discard the solids.
  • Add the sampalok mixture to the pan and cook for 5 minutes. Add things like horseradish and eggplant, and cook for 5 minutes, or until the eggplant is almost tender.
Keyword sampalok
Tried this recipe?Let us know how it was!

Is tamarind the same as Sampalok?

Tamarind and sampalok are the same fruit. Sampalok is the Filipino name and is used for cooking. The tamarind tree produces flowers, leaves, and bark that can be used in a variety of ways. Sampalok is a popular ingredient in many dishes, and it is also used to make medicine.

Is Sampalok spicy?

Sampalok is not spicy, but it is sour. It is used to add a sweet and sour flavor to food. It is often used in spicy dishes like sinigang, but the spiciness comes from siling labuyo or haba.

How do you preserve Sampalok?

You can preserve sampalok by wrapping it in cellophane or placing it in a resealable bag or container. You can also store it unwrapped in an airtight container. It will keep at room temperature for about 1 week or in the refrigerator for about 2 weeks.

Conclusion

Sampalok or Filipino tamarind is great for your dishes to get a sweet and sour kick.

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Bitemybun's family recipes with complete meal planner and recipe guide.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.