Sinigang — Sinigang
Cuisine: Filipino · Origin: Philippines
Sinigang is a beloved Filipino braised stew characterized by its distinctly sour and savory broth, traditionally made with tamarind (sampalok) as the primary souring agent. This rustic one-pot dish typically features pork, shrimp, or beef combined with an array of vegetables including radish (labanos), string beans, spinach, and eggplant. The cooking method involves simmering meat in a tamarind-infused broth until tender, allowing flavors to meld deeply. Common in Filipino households and restaurants, sinigang represents comfort food at its finest, often served with steamed white rice. Regional variations exist across the Philippines, with some versions incorporating other souring ingredients or unique vegetable combinations. The dish's popularity extends beyond the Philippines, enjoyed by Filipino diaspora communities worldwide. Its balance of sour, savory, and umami flavors makes it a quintessential representation of Filipino culinary traditions and home cooking.
Standard serving: ~180 kcal (1 bowl (450g), estimate)
Sinigang's signature sour flavor comes from tamarind pods, which Filipinos have used for centuries—the word 'sinigang' itself derives from 'sigang,' meaning to boil or stew in broth.
Photo by MarvinBikolano (CC BY-SA 4.0), source.
酸湯 — Sinigang
料理：Filipino · 起源地：Philippines
Sinigang is a beloved Filipino braised stew characterized by its distinctly sour and savory broth, traditionally made with tamarind (sampalok) as the primary souring agent. This rustic one-pot dish typically features pork, shrimp, or beef combined with an array of vegetables including radish (labanos), string beans, spinach, and eggplant. The cooking method involves simmering meat in a tamarind-infused broth until tender, allowing flavors to meld deeply. Common in Filipino households and restaurants, sinigang represents comfort food at its finest, often served with steamed white rice. Regional variations exist across the Philippines, with some versions incorporating other souring ingredients or unique vegetable combinations. The dish's popularity extends beyond the Philippines, enjoyed by Filipino diaspora communities worldwide. Its balance of sour, savory, and umami flavors makes it a quintessential representation of Filipino culinary traditions and home cooking.
標準份量：約 180 kcal（1碗（450公克），估計值）
酸湯獨特的酸味來自羅望子豆莢，菲律賓人已使用數百年，「sinigang」這個詞本身就源自「sigang」，意思是在高湯中煮或燉。
圖片來源：MarvinBikolano（CC BY-SA 4.0）— 來源