Nothing beats a homemade hot, savoury pot of Sinigang by your mom. An example of some fundamental of Filipino soups, “Sinigang” means “stewed” or “boiled,” and that is precisely whence Sinigang is prepared.
Every Filipinos have their own specialty in preparing Sinigang, depending on their preferences. Regardless of how diverse the formulas are, the chief characteristic of Sinigang abides consistently: it includes meat, a significant volume of crisp chunky greens, and, most notably, its stock should be warm and noticeably sour. How you proceed to gain those three essential circumstances relies on your location, preferences, and what is readily accessible.
So what makes it sourly delicious?
- Tamarind – Filipinos also call it Sampaloc. It is an essential ingredient used in Sinigang to make it sour. If it happens to be not ready, some markets now have powdered variants of Sinigang mixes.
- Bilimbi – Also called Kamias by the Filipinos. Some provinces have their Bilimbi tree in their backyard, wildly grown without being cultivated. It is sourer than tamarind when eaten freshly.
- Green mangoes – An unusual ingredient for Sinigang, but this fruit is also sour. It is thinly sliced when being fused into Sinigang’s broth.
- Calamansi – A good source of vitamin C. It is usually combined in Sinigang’s soup as the last step to preserve its nutrients.
- Cotton fruit – Filipinos usually call it Santol. There is a preferred ratio to achieve its best taste when combined with Sinigang; usually, one kilo of Santol is to one kilo of pork.
- Guava– Also called Bayabas. This version of Sinigang has a distinctive aftertaste and smell. This is most suitable to be fused with milkfish.