Sinigang
A sour soup of pork, prawns or fish with vegetables, soured most often with tamarind.
What makes it sinigang
- Sour first — sharp enough to make you wince a little.
- A clear broth with meat or seafood.
- Vegetables added in order: radish, long beans, aubergine, water spinach last.
Where it comes from
It's the soup many Filipinos call home. Its sourness is the point, and it comes from whatever is to hand: young tamarind most of all, but also green mango, guava, kamias, calamansi, or batwan in the Visayas.
It's eaten with rice, the broth spooned over, and often a little fish sauce with chilli on the side for dipping the meat.
How it varies
- Sinigang na hipon
- With prawns, cooked only briefly.
- Sinigang sa bayabas
- Soured with ripe guava, softer and a little sweet.
- Sinigang sa miso
- Fish with miso stirred into the sour broth.
Be the first here
Start your own sinigangNo one here has made sinigang yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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