From Our Readers: Tips on How To Make The Perfect Pinoy Sinigang

Our readers give us advice on how to make great Sinigang.



Most Filipinos love sinigang, the tangy, meaty stew most often soured with fruits such as sampalok, kamias, bayabas or guava, and even santol. Since the beloved soup has so many fruity variations, we figured to ask our readers what they do at home to make their version of sinigang extra special. Here are our favorite tips:



“Lightly thicken the soup with gabi. The pork must be tender, its fat like jelly in consistency.” – Ma. Teresa Dungca Amado

Try this recipe: Sinigang na Baboy sa Sampalok



“I sauté lemongrass, ginger and shallots. Add the meat (for fish let the soup boil first) then add water. You can add vegetables to your liking. Add mashed kamias or sampalok. Adjust sourness. You can also add long green chillies. Season with salt.” – Grace Bea Oddie

Try this recipe: Bangus Belly Sinigang



“Aside from tomatoes and real sampalok fruit, I add dried kamias, making it superb!” – Caroline Herrera Areopagita

Try this recipe: Sinigang na Hipon sa Kamias



“Boil 500 grams of tomato (per kilo of meat or fish) until soft, then squeeze it above a strainer to extract the liquid to use as a soup base.” -Elmer Ayroso

Try this recipe: Sinigang na Sugpo


“Add a half teaspoon of sugar to balance the sourness.” –Mae Sabater

Try this recipe: Sinigang sa Miso 



Use the water from washing rice to make the soup. It does make a difference in enhancing the flavor of your soup base.”- Norman Ray Villamayor

Try this recipe: Sugpo Sinigang sa Buko 



“Add 1 tablespoon of bagoong to your sinigang. It adds 100% more flavor to your traditional sinigang.” –Lynn Ocampo

Try this recipe: Sinigang na Isda sa Mangga



“Use ripe guava for sinigang. It has a better taste.” –Lelet Padrigon Gonzales

Try this recipe: Sinigang na Bangus sa Bayabas

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