Philippines
Sinigang
The sour soup – comfort food for an entire nation
Sinigang is one of the islands' oldest dishes, probably of pre-colonial origin. Its principle is sourness: long before imported ingredients, cooks drew it from whatever grew – tamarind, starfruit, green mango, guava. A different souring agent by region and season, always the same warming result.
For many Filipinos a steaming bowl of sinigang is what chicken soup is elsewhere: comfort on rainy days, and the first thing they miss when living abroad.
Ingredients
- Pork ribs or belly1 kg
- Sinigang mix (tamarind)1 sachet
- Onion & tomatoes2 each
- Radish / daikon1
- Eggplant, beans, okra1 handful each
- Kangkong or spinach1 bunch
- Patis (fish sauce)2 tbsp
- Green chilli (optional)1–2
★ = available authentic in the Asia Boutique
Preparation
Bring the meat to a boil with onion and tomatoes in 1.5 L water, skim, simmer for 45 min.
Add the radish and eggplant, cook for 5 min.
Stir in the sinigang mix – this gives the characteristic sourness.
Add the beans and okra, simmer another 5 min.
Finally add the leafy greens and chilli, season with patis. Serve hot with rice.
Make it original
The real tamarind sourness makes the difference. With the original sinigang mix you get it without hours of reducing fresh tamarind.