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I have brought the SINIGANG with me in my heart, all my life. I grew up eating it every week. Nowadays, I make it for my family several times a month, all year long. In the past, I never paid attention to why a dish that was so sour could warm our bellies and our hearts so fully.
I have brought homemade Sinigang soup with me to work or when I travel. Packed well, its sour flavors are even more fascinating the day after. It never fails to elicit questions from those unfamiliar with it. And I gladly offer an explanation. What is Sinigang?
Sinigang is a soup dish that is flavored to a tart, sourness. It is a melange of meats, seafood and vegetables. Its flavors combined make it an all-season versatile dish that can be eaten with rice, noodles or other menu items. The sour tastes come from backyard fruits and vegetables : tamarinds, the “kamias”, green mangoes, green guavas, green pineapples, tomatoes, “calamansi” or Philippine lime, lemons .
Back in my kitchen here in America, I do not have the backyard fruits I grew up with in the Philippines. But I deal and I make do. Just today, I was on the phone with award-winning cookbook author AMY BESA, owner of PURPLE YAM Restaurant,New York. I told her of my Sinigang dilemnas and the lack of finding the souring agents. Here’s what Amy Besa said : ” Do not use instant Sinigang packets that contain chemicals. Go for the fresh, natural ingredients. Chef Romy (Dorotan) uses rhubarb, lime, lemon to sour our Sinigang.”
Once, at a business dinner, my husband and his colleagues hosted for some Japanese businessmen, we ordered Sinigang as the soup starter. Even if we ordered many other Filipino dishes, it was the Sinigang that caught the Japanese’ attention. They told us that they had a similar sour soup, too. Interestingly, the Japanese as a culture, show appreciation for good food by slurping aloud when sipping soup. You bet there was some good Sinigang slurping that night !
Asian countries have their own versions of the sour soup, too: Burma, China, Thailand, Cambodia and Laos, Vietnam, Malaysia, Indonesia, Japan and the Philippines. From Asia, the sour flavors have made their way to America, Europe and the rest of the world through the food shared at global tables.
I’d like to think that our lives are like the SINIGANG. Similarly in life, in this world, we each have our own differences, cultures, identities. Daily, we go about our ways and blend our individualities with what life has to offer. We take the bitter, the sweet, the sour, the salty, the light, the heavy and take it all in. It is in these unique combinations, contrasts and complexities that we are able to understand how beautiful life is.
SINIGANG, The Philippine Sour Soup
A recipe adapted from my Mom, her Mom, and everyone else in the family before me
1 pound beef short ribs
1/2 pound shrimps, shells intact
1 medium onion, chopped
2-3 cloves garlic, chopped
2 medium tomatoes, sliced
1 whole lemon, sliced with rind
1 whole lime, sliced with rind
1 whole green mango, pitted, sliced
1 giant white radish (daikon in Asian groceries)
1 bunch water spinach (called Kangkong in Asian groceries)
1 bunch yard long green beans (called Sitaw in Asian groceries)
2 pieces Japanese eggplants, sliced
5 cups water
2 Tablespoons fish sauce
1 teaspoon salt
1 teaspoon black pepper
1 Tablespoon canola oil
- In a large pot, over medium heat, saute the garlic, onions and tomatoes in the canola oil. Let the onions and tomatoes soften.
- Add the fish sauce. The add the water and sour agents : green mango, lemon, lime.
- While the broth is starting to simmer, add the beef ribs and cook till meat softens. This should take about 40 minutes.
- When beef is tender, add the shrimps, radish, green beans, eggplant. Cook a few minutes more till vegetables are soft.
- Add the water spinach at the last 5 minutes of cooking. Season with salt and pepper. Serve hot with jasmine white rice.
COOK’S COMMENTS :Back in the Philippines, the original Sinigang has tamarinds as souring agents. You take 5 green tamarinds, boil them in a little water to soften. Mash the tamarind and get the pulp, then add this to the broth. Some Sinigangs also contain chiles. It is a personal preference. When I put chiles, I make sure to remove it the day after so that the spiciness does not overpower the sour flavors. Serve Sinigang with “patis” or fish sauce on the side for dipping.
REFERENCE GUIDE:
AMY BESA, author “Memories of Philippine Kitchens”, owner PURPLE YAM RESTAURANT, NYC
Your sinigang looks amazing. Can I come over next time you make a pot?
You’re right on about how all the sweet, salty and sour elements of both life and food come together to make the most beautiful and delicious experiences
Thanks, Marni. Yes, come over, and I’ll be glad to make you some and even dessert to go with it:)
I agree in using other natural ingredients to sour this dish instead of using powdered broth. I like that you combined beef and shrimp which I’m sure created a wonderful tasting broth. And with this wonderful tasting broth, I don’t mind hearing loud slurping because all I can hear is my own. Thank you for sharing your Kulinarya post and enjoy the rest of your weekend.
- ray -
This looks amazing! Very well done, makes me really hungry! The use of natural ingredients is impressive… I also tried to use tomatoes in mine but ended up cheating with half a package of seasoning XD. Also, my pictures didn’t turn out as appetizing as yours! Nicely done.
Thanks for the kind comments. I hear you, I’m also tempted to use the instant packets, but author Amy Besa was very insistent we use only natural ingredients.
Chef Ray, thank you for your encouraging comments. Yes, the family loved the beef and shrimps,too!
Nice! I wouldn’t mind taking them with me. I also love how you use natural ingredients instead of the powder mix.
Thanks, the natural ingredients were a great alternative!
my favorite sinigang is beef sinigang and that photo with sinigang as your baon brought back memories of when I was in Elementary school!
I love your post!
Thanks, Peachy. Yes beef sinigang is loved by all in our household. Thanks for dropping by!
oh no, i use the powdered one just because… hehe. oh well next time, I will definitely look into a natural souring agent.. thanks for the info!
Thanks, Malou. I have been guilty of using the instant, too, when I’m in a rush. But author Amy Besa was passionate about her appeal for all of us Sinigang lovers to use natural ingredients. She was very much against the chemicals in most instant packets. Something for us all to think about.
I have to admit I have only ever used Mama Sita’s as the souring agent. I’m inspired (but still intimidated) to use the natural ingredients. To my kids and I (as in many other Filipinos) sinigang is always comforting, in the coldest of Canadian winters and in the hottest summer days. Thank you for this post.
I hear you on the instant mixes. And here overseas, it is hard to find the real tamarinds or other sour agents. But author Amy Besa was very persistent when she kept repeating to me to avoid the instant packets because of the chemicals they contain. I have tried the Sinigang served at her restaurant Purple Yam, made by Chef Romy Dorotan and it is deliciously made sour by all-natural ingredients. We have to start thinking of the health of our families and use all natural.
Bravo for not using the sinigang mix in a packet. I still believe in making it the old fashioned way. Delicious looking sinigang there, great job and beautiful pictures!
Thanks, D! Appreciate the kind comments and praise. I am honored. And yes, using the instant packet is something I have to stop doing. Cookbook author Amy Besa was adamant that I go the all natural way and do away with harmful chemicals and preservatives in food.
A hotpot of goodness that is. It looks so comforting.
Thanks, Adora! Best comfort food ever!
An elaborate sinigang full of natural goodness….world class
Thanks, so kind of you….I love your “world class” comment. Our Sinigang sour soup is truly world-class, especially when the Kulinarya Cooking Club members make it
I don’t think I ever tried anything like this, but it looks amazing.. Yummi!
Oh, thank you ! I appreciate the kind praise which inspires me even more . Hope you try this recipe some day. It is as amazing as it looks, yet so simple !
Looks good!
Thanks, Rowena. So good of you to stop by
wow i can see why this warmed your belly! this reminds me of shabu shabu – have you heard of it?
Thanks Junia. Yes, I love shabu-shabu, too. Like Sinigang, it is an all-in-one-meal and always a comfort any time of the year!
I am liking every bit in that plate .. i love soury soup with loadsof vegi and meat. This looks just so lovely
Thanks for the lovely comments!
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