Sour Soup is Sinigang to Filipinos
By Gilbert Dadia
Soup that is deliciously sour and savory, that’s for sure! And many like this dish cooked that way and served piping
hot. It is claimed that sinigang has its origins in the Tagalog region. The Filipino sinigang comes in many variations cooked either with pork, fish, shrimp, beef or oxtail. There is also a version called “sinampalukang manok” which is chicken cooked with fresh unripe tamarind fruit and its young leaves, tomatoes, garlic and onions with ginger as its distinguishing ingredient.
Basically, sinigang gets its sourness either from unripe tamarind fruits, calamansi, unripe mangoes or kamias fruit and nowadays processed bouillon broth cubes. Pork, fish, shrimp, beef or chicken is mostly stewed with your choice of souring agent, garlic, tomatoes and onions. With okra, gabi, labanos, kangkong, sitaw and finger peppers added later on in the cooking process. This hot and sour soup sometimes is cooked with fresh guavas or miso added as a twist.
There are those that cook this dish one ingredient at a time, first sautéing the garlic, onion, tomatoes in a little oil. Then adding the tamarind or souring agent of choice and the meat or seafood until cooked. Once cooked the vegetables and finger peppers are added and served hot. Others still, just place all the ingredients in a pot all at once and let it boil away until cooked! Once your sinigang is cooked ready lots of rice and dipping sauce made from fish sauce and calamansi with hot peppers and enjoy!
- Sinigang Na Baboy
- Sinigang Na Isda
- Sinigang Na Hipon
- Sinigang sa Miso
- Sinigang sa Bayabas
- Sinampalukang Manok
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