When you consider about traveling to a different country, you think of its famous places and cuisines. You got yourself surfing the internet to make your own itinerary. The Philippines has a rich history and incomparable cuisine, and it can make someone intrigued to know it better.
As you surfed the internet, this particular dish caught your attention as it is an example of the various famous viands in the Philippines, called Sinigang. So, what is Sinigang?
Filipinos love Sinigang’s tangy punch. It can be served on an ordinary day or can be done on a particular day, and every Filipino knows this dish. It is Filipino’s comfort food even during summertime or rainy season. This dish can be cooked quickly and can be done in so many ways because as time passes by, Filipinos have made their versions of it.
Taste & Flavor
Sinigang is quite well-known for the rich and tangy flavor profile. This Filipino course is some of the most hotly debated in terms of being an international representation of Filipino cuisine. It is typically based on tamarind, which accounts for its somewhat tangy flavor. It also includes pork, beef, fish, or seafood, and greens such as water spinach or kang kong, ladies fingers or okra, daikon or labanos, and eggplant.
Depending on preferred taste, the tamarind can be substituted with guava, lime, unripe mango, or bilimbi that is called kamias in the Philippines. Unripe elongated peppers or siling mahaba are also combined with this Filipino sour meal to add seasoning to its after taste.
Sinigang, whether genuine or not, based on tamarind or guava, is still Sinigang to Filipinos. In specific customs, diversification is a Filipino culture in and of itself. None of it beats the invigorating sensory experience of tasting that sour, savory broth on a rainy day or a hot summer afternoon.