|This article needs additional citations for verification. (March 2013)|
Place of origin
|Meat, vegetables, tamarind, fish sauce, onions, siling mahaba, tomatoes|
|Variations||Pork, beef, shrimp, fish, chicken|
|Can be served in many different forms.|
Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, bilimbi, or unripe mango. Seasoning powder or bouillon cubes based on tamarind is also used in place of natural fruits.  Meat in sinigang (e.g., fish, pork, beef, shrimp, or chicken) is often stewed with tamarinds, tomatoes, garlic, and onions. Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish. Note that sinigang is "Tagalog" in origin, thus the version one may see in the Visayas and Mindanao regions may be totally different in taste (mainly because they opt to include ginger).
Sinampalukang manok or sinampalukan (from sampalok, Filipino word for tamarind) is not a variation of sinigang. What makes it different is the fact that the chicken has to be sauteed in ginger first as compared with the procedure in sinigang where you can put everything in the pot all at once and bring it to a boil. Sinampalukan is distinguished by its use of shredded tamarind leaves. It is usually made together with ginger, onions, tomatoes, eggplant and spinach.
- Sinigang sa Miso (Miso Sinigang)
- Sinigang sa Bayabas (Guava Sinigang)
- Sinigang na Isda (Fish Sinigang)
- Sinigang na Baboy (Pork Sinigang)
- Sinigang na Hipon (Shrimp Sinigang)
- Sinampalukang Manok (Chicken Sinigang with Tamarind Leaves)
|Wikibooks Cookbook has a recipe/module on|
- Eckhardt, Robyn and David Hagerman. (2007-02-15). Why Not Sinigang?. Retrieved 2010-08-02 from the EatingAsia food blog.
- Fernandez, Doreen. (1976). Why Sinigang?. In Gilda Cordero-Fernando. The Culinary Culture of the Philippines. Manila: Bancom Audiovision Corporation. pp. 24–29.
- Perez, Irene C. (2010-07-01). Why piping-hot ‘sinigang’ is the national dish. Philippine Daily Inquirer. Retrieved 2010-08-02.