Serving temperature Hot | ||
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Variations Pork, beef, shrimp, fish, chicken Other information Can be served in many different forms Similar Philippine adobo, Kare‑kare, Sisig, Pancit, Lechon | ||
Sinigang is a Filipino Soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in Philippine cuisine, and is related to the Malaysian dish singgang.
Contents
While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the versions found in the Visayas and Mindanao may differ in taste (mainly ginger is an additional ingredient). fish sauce is a common condiment for the stew.
Filipino pork sinigang tamarind soup
Ingredients
Sinigang is traditionally tamarind-based. Variations of the dish derive their sourness from ingredients such as Guava, calamansi, kamias, santol or unripe mango. Seasoning powder or bouillon cubes with a tamarind base are commercial alternatives to using natural fruits. Meat in sinigang (e.g., fish, pork, beef, shrimp, or chicken) is often stewed with tamarinds, tomatoes, garlic, and onions. Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), white radish (labanós), water spinach (kangkóng), yardlong beans (sitaw) and eggplant (talóng). Most Filipinos like to cook sinigang with green long peppers in order to enhance the taste and add a little spice to the dish. Another variation includes adding locally made miso.
Sinampalukang manók or sinampalukan (from sampalok) is technically not a variation of sinigang, as the chicken has to be sautéed in ginger first instead of all the ingredients being placed simultaneously into the pot and brought to a boil. Sinampalukan is also distinguished by its use of shredded tamarind leaves, and is usually made together with ginger, onions, tomatoes, eggplant and spinach.
Sinigang variations
