Sinigang (Philippine Sour Soup)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the Philippines Sinigang, the famous sour soup of the Philippines, is a fruity sour-based soup boiled with either pork, beef, chicken, fish or seafood. A variety of vegetables can be included, but onions and tomatoes are required. Root vegetables are too starchy and not recommended, with the exception of taro root, which adds a milky and starchy texture. Okra can also provide a pleasant thickness, although it is more clear or transparent. The most common souring agent for the soup is tamarind, but unripe mango, calamansi juice, unripe watermelon, starfruit, cane vinegar, citrus juice, guava, and kamias can also be used. The meat and tomato provide a savory umami flavor, while fatty meat tempers the sourness. Semi-hot chile peppers add mild spice and make the soup aromatic. Sinigang was often compared to Tom Yam of Thailand, but Sinigang is more sweeter and lighter in spice, contrast to strong flavor of Thai variety. Some critics say Sinigang should be considered a national food of the Philippines, since it originates in the local cuisine.

Cuisine: Philippines · categories: Filipino recipes; Medium Difficulty recipes; Recipes; Recipes for soup; Recipes using MSG; Recipes using chile; Recipes using fish sauce; Recipes using green bean; Recipes using horseradish; Recipes using pork; Recipes using tamarind; Recipes using taro; Recipes with images; Recipes with metric units; Recipes without cooking time; Recipes without servings

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