Sinigang
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A pot of tamarind sinigang |
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| Origin | |
|---|---|
| Place of origin | Philippines |
| Dish details | |
| Course served | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Meat, vegetables, tamarind, fish sauce, onion, siling mahaba, garlic, tomato |
| Variations | Pork, beef, shrimp, fish, |
Sinigang is a Philippine soup or stew characterized by its sour flavor. It bears some similarities to Indonesian sayur asem,[verification needed] Vietnamese canh chua, and Thai tom yam. Sinigang also bears some similarities to — but should not be confused with — singgang, a tamarind soup dish from Terengganu, Malaysia.
Sinigang's sour flavor is most often associated with a tamarind based broth but other versions of the dish derive their sourness from other ingredients such as guava, calamansi, bilimbi, or raw mango among others.[1] Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits. Vinegar is not used for making sinigang sour. A similar dish made with vinegar as the primary souring ingredient would tend to be categorized as paksiw in Philippine cuisine.
Meat in sinigang (e.g., fish, pork, shrimp, or beef) is often stewed with tamarinds, tomatoes, 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.
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.[dubious ]
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[edit] Soup? Stew? Something else?
Formal Filipino restaurants commonly list sinigang as a soup and serve it as such. It is, however, traditionally and typically transferred from the bowl to the plate and eaten with rice in a similar manner to a main dish.
[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 many 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] Sinigang Variations
- Sinigang sa Miso
- Sinigang sa Sampalok
- Sinigang na Bangus (Milkfish Sinigang)
- Sinigang na Baboy (Pork Sinigang)
- Sinigang na Tilapia (Tilapia Sinigang)
- Sinampalukang Manok
[edit] See also
[edit] References
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