Sinigang

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Sinigang is a Philippine soup. Similar to Indonesian sayur asam, Vietnamese canh chua, and Thailand's tom yam, its characteristic flavor comes from tamarind which gives it a sour taste and overwhelms the taste of its meat. "Sinigang" also sounds very similar to "singgang", a tamarind soup dish from Terengganu, Malaysia.

Sinigang (e.g., fish, pork, shrimp, or beef) is stewed with tamarind, green pepper, tomato, and onion. Other vegetables cooked in sinigang include okra, taro corms, labanos, kangkong, sitaw and eggplant. Another variety is prepared with guava and is less sour than those with tamarind. Raw mango, calamansi and bilimbi can also be used. However, vinegar is not used for making sinigang sour, soups made with vinegar are called paksiw. Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits.

Chicken sinigang is called sinampalukan (from sampalok, Filipino for tamarind). Sinampalukan is made with shredded tamarind leaves, ginger, onions, and tomatoes. Sinampalukan is sometimes prepared to be a little spicier than the other sinigang dishes.

Sinigang Villamil is prepared with sampalok, onions, tomatoes, kangkong, culantro, dijon mustard (i.e. Grey Poupon) and okra. Original recipe created by Filipino restaurateur Raquel Villamil in 1986.^[1]

[edit] Food of the Philippine Islands

Food historians have often extolled the wonders of sinigang, especially as a refreshing, energising, appetite-encouraging food for the humid tropics. The sour lightness of the soup is a perfect match for the oppressive tropical heat of the Philippine islands. While chicken/pork adobo is seen by most Filipinos as their national dish, sinigang, some historians argue, should be also considered, as it seems to be more indigenous to the Philippine islands than adobo, which has a somewhat vague colonial connection to Spain (note the word adobo is itself of Spanish origin).

[edit] See also

• Hot and sour soup

[edit] References

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