Skip to main content

The Sour Notes


The 'sour broth' of sinigang makes this dish so irresistible to the Filipino palate and even to the foreign tongue. It has a comforting effect to the hungry tummy and tired soul of the one who bites into the tender meat and crunchy veggies, and sipping the revitalizing soup.

The late Doreen Fernandez said in her article 'Why Sinigang?,' "... sinigang seems to me the dish most representative of Filipino taste. We like the lightly boiled, the slightly soured... It is adaptable to all tastes, to all classes and budgets, to seasons and availability."

Most of us can agree that a piping hot sinigang is best paired with a steaming rice alongside with a cold refreshing soda. We first drench our mouth with few spoonfuls of soup or even drown our rice with soup before indulging into that comforting meal.

Sinigang is a very versatile dish. This is because of the many ingredients and cooking methods that can be used. Through time, it has also evolved a lot to include innovations like sinigang na corned beef and sinigang sa ube. The meat used can be pork or beef. The use of seafoods like bangus or milkfish, tanguigue or mackerel, and shrimp are also common. The use of many vegetables is also an irrefutable characteristic of sinigang. Veggies such as gabi, radish, okra, string beans, mustard leaves, and kangkong are commonly used in combination. Lastly, the characteristic sourness of sinigang is met by using one of the following souring agents: unripe sampaloc, kamias, unripe mango, calamansi, guava, or santol. Some of the more commonly prepared sinigang dishes are the following:
  1. Sinigang na Baboy (Pork Sinigang) - Pork boiled in soured broth.
  2. Sinigang na Baka (Beef Sinigang) - Beef boiled in soured broth.
  3. Sinigang na Bangus sa Miso (Milkfish Sinigang in Soybean Paste) - Milkfish boiled in soured broth with soybean paste.
  4. Sinigang na Hipon (Shrimp Sinigang) - Shrimps boiled in soured broth.
  5. Sinigang na Ulo ng Salmon - Salmon head boiled in soured broth.
  6. Seafood Sinigang - Mackerel and prawns boiled in soured broth.
Reference:

Tayag, Claude. "Sinigang: We like it Sour." The Philippine Star, 15 Mar. 2012. Web. 31 May 2016. <http://www.philstar.com/food-and-leisure/786828/sinigang-we-it-sour>.
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Adobo (Adobong Manok)

Cooking chicken adobo is very simple and easy. Just don’t forget to include the garlic, pepper, bay leaves, salt, and vinegar in your ingredients. The authentic chicken adobo should include all of these ingredients. Here’s a simple recipe you might want to try at home. Ingredients: 1 kilogram chicken 1/2 cup vinegar 1/4 cup of soy sauce crushed garlic pepper and salt to taste 2 bay leaves water cooking oil Cooking Procedure: Combine the garlic, pepper, salt, bay leaves, and chicken. Pour-in the vinegar and soy sauce then marinate. Add enough water to cover the meat. Simmer the chicken until tender and the sauce thickens. Fry the chicken in hot cooking oil then return to the sauce . Number of Servings: 6 servings
Post a Comment
Read more

Pork Sisig (Thrice-Cooked Pork)

Ingredients: 1 kilogram pork cheek, jowls, and ears black peppercorns water ¼ kilogram chicken livers iodized salt ground black pepper ¼ cup calamansi juice chopped white onion chopped siling pansigang margarine Cooking Procedure: In a pot, place the pork, black peppercorns, and enough water to cover the meat. Simmer until the pork is fork-tender. Grill the pork and livers over charcoal until brown and crisp. Allow to cool. Chop the pork and livers into very small pieces. Combine together then mix well. Add the salt and ground black pepper to desired taste. Add the calamansi juice, chopped onion, and siling pansigang then mix well. Heat a sizzling plate then melt the margarine. Put the sisig then mix until brown and crisp. Number of Servings:              6 servings
Post a Comment
Read more