Your Sinigang Cheat Sheet: 12 Restaurants Serving this Filipino Comfort Food
by The Click List
Just like a breakfast of
tapa and
longganisa, a hearty lunch of
adobo,
kare-kare, and
nilaga, the Filipino dish
Sinigang
has nostalgic flavors that lure us back to our favorite mealtime
memories of yesteryears, making it a quintessential comfort food.
Sometimes, all you need to soothe your weary soul is a bowl of savory
and sour, hearty stew, strewn with vegetables, bursting with flavor in
every sip.
Traditionally, sinigang's broth is made sour by tamarind, but many
souring agents also lend their flavors in the soup--fruits like
calamansi, kamias, and guava are common ingredients used for their
sourness. The meats and seafood in the soup vary as well: pork, beef,
fish, and shrimp are common proteins used, stewed with assorted fresh
vegetables such as gabi, eggplant, kangkong, and okra. Modern recipes
get even more playful with their sinigang creations, deconstructing some
of the ingredients for crispy versions, or adding different fruits to
make the flavor of the broth more complex. Another popular sour stew is
the sinampalukang manok, loosely considered the chicken
counterpart of sinigang, still using tamarind as its souring ingredient,
but distinct with its addition of ginger.
