What is Sinigang?

Sinigang can either have pork, fish, beef, or shrimp in a sour or tart soup and depending on how it is cooked, it may be a little spicy or hot. Calmansi and Tamarind are used in the soup or stew to give it a tangy flavor. With vegetables and meat, fish, or shrimp it is exquisite. The flavor of Sinigang comes mainly from the souring agent used. The souring agent is chosen to complement the meat used in the dish. Sour fruits such as Sampalok, Kamias, Sineguelas, and Bayabas are most commonly used to flavor the broth. These days, powdered mixes and bouillon cubes come in some of these flavors and may be used instead for convenience. Other vegetables cooked in Sinigang may include okra, radish, eggplant, tomatoes, sitaw and string beans. The vegetables are chosen to complement the dish’s flavor. Serve this hot and hearty soup with a bowl of white, garlic, or fried rice for variety.

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