Pork Sinigang sa Kamias is a version of Filipino Pork Sinigang using pork belly and bilimbi – which is locally known in the Philippines as kamias – as the souring agent. Gabi or Eddo (also called taro root) is added to thicken the soup. I used to have Pork Sinigang sa kamias almost every week when […]
Sinigang na Liempo sa Sampaloc with Gabi is version of pork sinigang that makes use of fresh tamarind and pork belly. I love to have it with a condiment of fish sauce and chili along with a cup of warm steamed white rice, or 2 cups, perhaps. This recipe depicts the traditional method of cooking sinigang […]
Sinigang na Isda sa Kamias or fish sinigang is a type of Filipino sour soup. This soup dish makes use of fish, tomato, mustard greens, long green peppers, and onion. The souring agent for this sinigang recipe is bilimbi, which is locally known as kamias. This Sinigang na Isda sa Kamias recipe is straightforward. You […]
Sinigang na Liempo sa Sampaloc with Gabi is a great idea for lunch. I love to have it with a condiment of fish sauce and chili along with a cup of warm steamed white rice — or 2 cups, perhaps. This recipe uses fresh or fresh-frozen unripe tamarind as the souring agent, which is how […]
Sinigang sa miso na bangus is a popular sour soup in the Philippines. This is prepared using fresh slices of milk fish which is locally known as bangus. This specific recipe has a little twist from the norm because it suggesting that the fish needs to be fried first before preparing the soup. As far […]
Sinigang na Tilapia sa Miso is a popular sour fish soup recipe in the Philippines. This version that we have is tastier than the usual recipes because I pan-fried the tilapia beforehand. For some reason, it adds an interesting flavor to the dish. What is Miso, anyway? To those who are not familiar with this […]
Sinampalukang Manok is a sour soup dish composed of chicken , vegetables, and tamarind leaves. This chicken soup recipe is similar to Sinigang. The only difference is the use of tamarind leaves.
Some people say that Sinampalukang Manok is just another sinigang recipe. I agree in a way. However, I think that there are still some noticeable differences that gives both dishes their own identities.
Sinampalukang Manok is best eaten with warm steamed rice. I usually eat this with a dip composed of fish sauce and crushed bird’s eye chili. I personally think that Sinampalukang Manok makes me feel better. Every time I catch cold or feel weak, a bowl of Sinampalukang Manok is all I needed to get back on track.
Sinigang na Bangus or Sinigang na isda is a traditional Filipino Food.
The main ingredient of this soup dish is milkfish (this is locally known as Bangus) — although you can use any type of fish that you desire.
Compared to ordinary fish sinigang, this sinigang na bangus sa miso has richer flavor. There is an element of umami (savoriness) in every bite. The miso (or soybean paste) is regarded in adding the interesting flavor to this dish.
Another variation of Sinigang and one of the tastiest perhaps is the Sinigang na Buto-buto with gabi. Sinigang is a Filipino sour soup dish composed of either meat or seafood. The common meats used to make this dish are pork and beef while fish and shrimps are two of the common seafood ingredients. Aside from meat and seafood, this dish is also comprised of different local vegetables that are available whole year long.
Pork neck bones are called “Buto-buto”. This part of the pig is a combination of bones and meat. Most of the flavors are extracted from the bones; this was the reason why “Buto-buto” has become the choice for for Sinigang.
Gabi or taro root acts like a thickener. When boiled for some time, taro root has the tendency to melt or dilute in water; this makes the soup thick.
Do you also use Buto-buto in your sinigang or do you prefer the meatier parts?
Try this Sinigang na Buto-buto with gabi and let me know what you think.
Sinigang na Panga ng Tuna is another variation the famous soup dish of the Philippines, Sinigang. Almost any meat or seafood can be used in making sinigang while the sour component is not limited to tamarind alone (tamarind is the main component of the commercialized sinigang mix pouches): guava, bilimbi (kamias), and green mangoes are just a few of the sour fruits that can be used to make this dish.
The seafood used in cooking seafood sinigang usually depends on the most abundant catch of the region. In places wherein tuna (or bariles) is abundant, “sinigang na panga ng tuna” and “sinigang na tuna belly” is more likely to be in the menu.
What are the other seafood sinigang that you’ve tried? What is the most unusual seafood sinigang that you have had so far?
Try this Sinigang na Panga ng Tuna recipe and let us know your thoughts by commenting.