Sinigang

Now let us dissect some of Filipinos famed Sinigang or my youngest call it Sinigam, he's three!

Sinigang

Loved by all Filipinos, steaming hot of course!  Who can resist this flavorful  & soothing stew, no it's a crossover between a soup and a stew.

The pot has been given life by a sour soup- base, can be from a tamarind pulp, camias, or green mango.
But if in a hurry a ready sinigang mix is always handy.

But my mom used to boil young tamarind pulp, mashed them then slowly and carefully sift it for that perfect sour taste we all love.  A slowly boiled meat can be of pork, beef, shrimp or fish.  Shrimp is my favorite better if it's  tiger prawn, yummy!  A perfect choice of fish is bangus or milk fish my sis fave is the bangus belly but honestly I'm not realy a fan of that!  Pork cut can liempo or ribs more bones more flavor.  Simmer into perfection, oh so tender almost melts in your mouth tender, Hmmmm...

Not to mention the fresh and crisp vegies in it, kangkong (watercress lettuce), white radish, okra.  May also add long green beans (sitaw) or eggplant whatever is in season, e.g. suigarillas, and my father's fave gabi or taro.  But you can't have sinigang without finger chili or what we call panigang star or siling panigang!

Best paired with patis (fish sauce) & more chili, this time the hot ones!  Red hot chili or labuyo.  For the more adventurous ones bagoong alamang (shrimp paste), perfect with extra steamed rice!

Next time I'll share with you the recipes including shrimp paste ala choy!