Sinigang
 A pot of tamarind sinigang |
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| Origin | |
|---|---|
| Place of origin | Philippines |
| Details | |
| Course | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Meat, vegetables, tamarind, fish sauce, onion, siling mahaba, tomato |
| Variations | Pork, beef, shrimp, fish, chicken |
| Other information | Can be served in many different forms. |
Sinigang is a Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok).
Contents |
[edit] Ingredients
Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, bilimbi, or raw mango among others.[1] Powdered soup base or bouillon cubes for sinigang based on tamarind or calamondin are also used in place of natural fruits.[2] 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 (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.
A common variation of chicken sinigang is called sinampalukang manok or sinampalukan (from sampalok, Filipino for tamarind). Sinampalukan is distinguished by its use of shredded tamarind leaves. It is also made with ginger, onions, and tomatoes. Sinampalukan is sometimes prepared to be a little spicier than the other sinigang dishes.
It bears some similarities to Indonesian sayur asem,[verification needed] Vietnamese canh chua, and Thai tom yam. Sinigang shares some characteristics—but should not be confused with—singgang, a tamarind soup dish from Terengganu, Malaysia.
[edit] Classification
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] Sinigang variations
- Sinigang sa Miso (Miso Sinigang)
- Sinigang sa Sampalok (Tamarind Sinigang)
- Sinigang sa Bayabas (Guava Sinigang)
- Sinigang na Bangus (Milkfish Sinigang)
- Sinigang na Baboy (Pork Sinigang)
- Sinigang na Hipon (Shrimp Sinigang)
- Sinigang na Tilapia (Tilapia Sinigang)
- Sinampalukang Manok (Chicken Sinigang with Tamarind Leaves)
[edit] See also
[edit] References
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Wikibooks Cookbook has a recipe/module on |
[edit] Further reading
- 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.
[edit] External links
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