My aunt in California recently sent us homemade chicharon (pork rinds) but not all of the strips “popped” and some were chewier than the others. What to do? Make soup, of course! Fortunately, I still had a packet of Knorr sinigang sa sampalok (tamarind soup) mix. Got half a pound of shrimp and romaine lettuce from the grocery. Sautéd some garlic, dumped water and the soup mix, the shrimp, chicharon and lettuce and voila — perfect soup for a chilly night.
At least I thought it was perfect … until I visited my parents during the weekend and tasted my mom’s shrimp sinigang. Dude, it was heaven! The soup was actually almost orange (mine was rather brown) and tasted creamy. That’s because the shrimp she used were very fresh and still had the heads, which as you know can be very fatty.