What is Sinigang?

Sinigang is an acidic soup from the Southeast Asian country in the Philippines. The acid taste comes from fruit or sampal from the Tamarind tree ( tamarindus indica ), which usually occurs in Western and East Africa and South Asia. Sinigang is served as a hot main course and comes in several variations. The sampalok must be cooked in water until the shells of the fruit begin to burst. They are then pulled out of the pot to cool down, the shells are removed and the juice is released and transferred to the stock. The resulting liquid, which is set aside, is known as the base of Tamarind soup.

Meanwhile, the onion is fried in vegetable oil in a pan until it changes. Then the tomatoes and ginger of Aznova added, with salt and pepper for spices. After about five to 10 minutes you can introduce a tamarind supply. It is brought to a boil and then cooks for about 15 minutes. Finally, water spinach, taro and green beans are added to the pot. It is needed for about 30 minutes to ensure that all ingredients are soft and tender.

Some meat is added to Sinigang and are usually brown with onions. The most commonly used meat is pork; Other used types of meat include fish such as tilapia or milk fish, shrimp, chicken and beef. Sinigang is sometimes classified according to the type of meat used to prepare it. However, there are certain variations of food that are named after other ingredients such as Miso Sinigang, which include Japanese spices made of fermented rice and barley or soybeans.

Although it is traditionally based on Tamarinda, some of them are based on sinigang on ingredients such as citrus fruit from the Citrus Microcarpa , raw manga, Guava or cucumbers. These ingredients are selected on the basis of their ability to produce the acidity of the soup. While this attribute is similar to Paksiw, another food of the Philippine cuisine, is instead based on vinegar. Sinigang is classified as a POEye, even if it is usually consumed with rice.