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 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 […]
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.
Sinigang na Hipon is a Filipino main dish having shrimp as the main ingredient. Fresh Shrimps and vegetables are cooked by boiling in a sour broth. The commonly used souring agent is tamarind. However, other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used.
Similar to the previous sinigang dishes that we featured (Sinigang na ulo ng Salmon and Pork Sinigang), This variation is eaten with rice and some fish sauce (patis) on the side. I usually cook this dish whenever I feel nostalgic or when the weather is pretty cold. Like today, the temperature is dropping again somewhat signaling for the coming of winter.
Try this comforting Sinigang na Hipon recipe.
Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. Bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used.
There are several ingredients that can be used as souring agent. The most common and widely used is the tamarind fruit (known as sampaloc). Other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used to make the sinigang taste sour.
I grew-up eating pork sinigang at least once a week with a saucer of patis (fish sauce) and crushed siling labuyo (chili) on the side as my “sawsawan” (sauce). During rainy days, I want my sinigang complimented with a few pieces of crunchy fried tuyo or daing (salted dried fish).
How about you? Do you want your sinigang the same way or are there other side dishes or appetizers that you prefer?
Let me know what you think. We can share ideas and let our opinions be heard by posting a comment.
Try this Filipino soup dish recipe: Pork Sinigang.
“Sinigang na ulo ng Salmon” is translated as Salmon head cooked in a sour broth of tomatoes and tamarind. Sinigang is the term used to cook meat or seafood by boiling it with a sour base such as tamarind. Other variant bases are available depending on the region where sinigang is cooked.