The Sinigang Recipe

Sinigang is a traditional Filipino soup, a dish famous for the variety of ingredients that can be used according to personal preference. Sinigang is generally sour and is most often compared to the famous Thai soup, Tom Yum.

Sinigang often includes fish, pork, chicken, shrimp, or beef. The characteristic flavor of Sinigang comes from the ingredient that gives it its sour taste, not from the flavor of the meat.

Fish Sinigang, the most common variety, is usually prepared withtamarind(which provides the acidity), tomatoes (kamatis), leeks, taro, onions, and calamansi. Other vegetables may be included in sinigang, such asokra (gombo), water spinach (kangkong),white radish, green chili peppers, slender eggplants (eggplants), andlong green beans.

Other popular varieties of Sinigang include sinigang na Bangus (commonly known as milkfish, a Philippine freshwater fish), as well as shrimp sinigang.

Another variety is made with guava and is less sour than those made with tamarind.

The base of sinigang is soup powder or bouillon cubes specifically made for this dish. These are used more often than whole fruits and vegetables.

Chicken sinigang is called sinampalukan (from sampalok, the Filipino word for tamarind). Sinampalukan is made with shredded tamarind leaves, ginger, onions, and tomatoes. Sinampalukan is sometimes prepared to be one of the spiciest varieties.

Personally, I find fish sinigang extraordinary. In fact, ever since I returned, I’ve been hooked on this soup!

It’s very easy to make, provided you can find the powdered mixes or bouillon cubes (KnorrorMama Sita). These ingredients can be found in good Asian supermarkets, such as Kam Yuen at the Bourse in Brussels. But it’s also possible to make the soup with dried or concentrated tamarind.

Milkfish, or bangus, is the fish most commonly used to make this sinigang soup. Of course, it’s hard to find in Belgium. Fish that pair well with this soup include: salmon, tuna, tilapia, and sea bream.

How do you properly prepare this fish-based soup?

In a wok,

Sinigang na Bangus

Ingredients:

* 1 bangus or other fish, cleaned and sliced
* 1 to 2 liters of water, depending on the package
* 1 small piece of ginger, sliced
* 2 tomatoes, cut into wedges
* 1 medium onion, cut into wedges
* 2 medium eggplants, cut into pieces
* 5 long green beans, cut into pieces
* 2 cups kangkong leaves
* 1 small packet of tamarind powder or sinigang bouillon
* 1 teaspoon salt and 1 whole green chili pepper

Cooking Instructions

1. In a saucepan, bring the water to a boil with the ginger.
2. Add the bangus, tomatoes, and onion, and let simmer for 10 minutes.
3. Add the tamarind powder, chili pepper, and salt to taste.
4. Add the eggplant and beans, and simmer for 5 minutes.
5. Remove from heat, add the kangkong leaves, and let stand, covered, for 5 minutes.

You can also add fish sauce or patis to taste. Serve hot with rice. (Filipinos don’t eat this in a bowl like a traditional soup, but rather with rice, like a sauce…)

Enjoy your meal / masarap