If Tom Yum is for Thailand , Sinigang is for Philippines. And If there is one comfort food all Filipinos surely love that is sinigang! Sinigang is a Filipino sour soup traditionally based on tamarind or sampaloc. This dish is a manifestation of filipinos fondness for soury taste.
Cooking Sinigang is very easy and versatile to make as we can use any meat or seafood of our preferance and even the souring ingredient that we can use depends on the ingredient available in our kitchen. We can make them out of tamarind, kamias, santol, mangoes , santol while others use kalamansi or lemon. We can also use the tamarind young flowers blossom.
The Recipe for Traditional Sinigang is tedious and requires long preparation. It is the reason Knorr came out with their ready to use sinigang mix. But of course nothing beats the taste of sinigang made from scratch.
Procedure:
Traditionally our grand moms used to use hugas bigas or water got from washing rice. The soup is much thicker and opaque in color. In your casserole, pour a liter of water or hugas bigas then add your onions and tomatoes that are cut in big chunks, cover and let it boil. Once it started boiling add the sampaloc or tamarind, let it boil. Once the sampaloc are tender and soft get them one by one and put in a bowl. Mash them and extract the juice using the back of the fork. Add a laddle of hot water from your boiling soup. Then pour them directly on your boiling casserole using a strainer or cheesecloth to separate the pulp and seeds. After this stage you can add the meat, fish or seafood you wish to cook.
Here’s list of sinigang recipes you can enjoy:
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