You can put all the vegetables or pick 3 to 4 vegetables only.  I really like taro so I always put that in my pork sinigang.  I like the creamy texture of it. 

Ingredients

• 10 cups water
• 1 package (40 g / 1.41 0z)  tamarind ready-mix powder ( Sinigang Mix) **
• 2 pounds pork, cubed ( I happen to have  pork bellies)
• 1 small onion, sliced
• 1 tomato, sliced
• 1 small white radish, peeled, sliced
• 1 bundle kangkong, cut into 2? lengths
• 1 pound string beans or green beans, cut into 2″ lengths
• 3 eggplants, cut into 2″ lengths
• 3 pieces taro, peeled, cut in half (optional)
• 1-2 pieces chili pepper (optional)
• salt or patis to taste

Method

• Put water in a large pot.
• Add tamarind powder.  Stir to dissolve
• Add pork, onions, tomatoes and taro.  Bring to a boil until pork is tender.
• Add string beans, eggplant and radish.  Bring to a boil for 5 minutes or until vegetables are half cooked.
• Add kangkong and chili pepper.
• Simmer and let cook for 3 minutes.
• Season to taste.

** If you prefer a little sour on your soup, decrease the amount of tamarind mix.

 Ingredients 

Method

• In a large bowl, whisk the flour with the cornstarch, salt, peppercorns, cayenne pepper and five-spice powder.
• Coat the shrimp with the mixture.
• Heat the vegetable oil to 375°. Fry shrimp until deep golden, about 2 minutes.
• Using a slotted spoon, transfer to rack or paper towels.

• Sprinkle with chilli pepper