Sinigang
Filipinos love the tangy and salty combination of flavors in sinigang. It’s a sour soup or stew that uses tamarind or other sour ingredients to flavor a variety of meats, seafood, or vegetables.
The souring agent is the star of Sinigang, lending the dish its signature flavor and setting it apart from other soups and stews. Sinigang gets its signature sour flavor from tamarind and “sampalok” (tamarind fruit), two of the most commonly used souring agents. Kalamansi (a citrus fruit) and kamias (a tropical fruit) are two additional common sources of sourness (a small citrus fruit).
Meats like pork, beef, and chicken, as well as seafood like shrimp, fish, and squid, are common ingredients in sinigang. Tomatoes, onions, okra, eggplant, and other veggies are added to the meat broth along with spices like ginger, garlic, and fish sauce.
Steamed rice is a common accompaniment to sinigang and helps temper the sourness of the broth. For extra flavor and heat, herbs like onion, leek, and chili pepper are often used as garnishes.
The dish “Sinigang na Hipon” (shrimp sinigang) is a variant of traditional Sinigang that replaces the meat with shrimp. This flavor profile, with its savory and sour undertones, is a staple in Filipino cuisine.
The ingredients used in a sinigang can vary greatly from one cook to the next and from season to season. It’s a common main course option for meals in the Philippines.
Sinigang, in a nutshell, is a popular Filipino dish that combines sour and salty ingredients. It’s a type of sour stew or soup that uses tamarind or another sour ingredient to flavor a variety of meats, seafood, or vegetables. Sinigang, a staple in Filipino cuisine, is a tasty and adaptable stew that is typically served with steamed rice for either lunch or dinner.
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