Sinigang

Sinigang, sometimes anglicized assour broth, is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated withtamarind(Filipino:sampalok), although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar. It is one of the more popular dishes inFilipino cuisine. This soup, like most Filipino dishes, is usually accompanied by rice.
Sinigangmeans "stewed [dish]"; it isnominalizedin the form of theTagalogverbsigang, "to stew".While present nationwide,sinigangis seen to be culturallyTagalogin origin, thus the similar sour stews and soups found in theVisayasandMindanao(likelinarang) and in the Province of Pampanga their version of a sour soup is Called "BulangLang". These are regarded as different dishes and differ in the ingredients used.Fish sauceis a common condiment for the stew.
Sinigang is most often associated withtamarindin modern times, but it originally referred to any meat or seafood cooked in a sour and acidic broth, similar to but differentiated frompaksiw(which usesvinegar).Other variations of the dish derive their sourness from native ingredients. These souring agents include unripemangoes, rice vinegar,butterfly treeleaves (alibangbang), citruses (including the nativecalamansiandbiasong),santol,bilimbi(kamiasoriba),gooseberry treefruits (karmay),binukawfruits (alsobatuan), andlibasfruits, among others.Guava, introduced to the Philippines via theManila galleons, is also used.Seasoning powder orbouillon cubeswith a tamarind base are commercial alternatives to using natural fruits.
Sinigang typically uses meat or seafood (e.g., fish, pork, beef, shrimp, or chicken) stewed withtamarind,tomatoes,garlic, andonions. Other vegetables commonly used in the making of sinigang includeokra,tarocorms(gabi, which serves as a starchy broth thickener), whiteradish(labanós),water spinach(kangkóng),yardlong beans(sitaw) andeggplant(talóng). Most Filipinos like to cook sinigang withlong green peppers(siling haba) to enhance the taste and add a little spice to the dish. Another variation includes adding locally mademiso.
Sinampalukang manókorsinampalukanis technically not a variation of sinigang, as the chicken has to be sautéed in ginger first instead of all the ingredients being placed simultaneously into the pot and brought to a boil.Sinampalukanis also distinguished by its use of shredded tamarind leaves, and is usually made together withginger, onions, tomatoes, eggplant and other vegetables.
Other Filipino dishes that are similar tosinigangbut distinct includepinangat na isdafromSouthern LuzonandlinarangfromCebu. Both of which also use sour fruits but are restricted to fish or seafood and differ in the other ingredients used.
There are also similar soured beef stews. They include thecansifrom theWestern Visayasislands which use beef andbreadfruitand is soured withbatuanorbilimbifruits. Because it resembles a cross betweenbulaloandsinigangit is sometimes known assinigang na bulalo.Another soured beef stew issinanglawfromIlocoswhich is soured with bilimbi or tamarind, but is unique in that it also includes bitter ingredients likebitter gourdor bile, as is common in Ilocano cuisine.
Around the east coast ofPeninsular Malaysia, particularly in the states ofKelantanandTerengganu, there is a dish calledsinggangthat is considered a close relative ofsinigang.The common ingredients found in singgang are lemongrass, galangal, garlic, chili andasam geluguras a souring agent. Eitherbuduortempoyakwould also sometimes be added to further flavourize the dish.Terengganu's singgang and Kelantan's singgang differ through an addition of turmeric into the former.
Meanwhile, on the west coast of Peninsular Malaysia, another dish that is thought to be similar to singgang is calledpindang.
TheTasteAtlas2021 Awards named “Sinigang” the best soup. It bested theRomanian cuisineCiorbă de fasole cu afumătură andshōyu("soy sauce") ramen of Japan.TasteAtlas 2023 chose the dish as one of the Best Dishes in the World, defeatingżurek,steak au poivre, andpho bo.