Everything You Need To Make The Best Sinigang
This classic sour soup can be made super delicious!
How do you make the best tasting sinigang?
The answer to this is simple: by adding the ingredients you love into the sour broth. That means you get to make it as sour as you like it and as loaded with your favorite ingredients as you like.
Let's begin with the basics of the sinigang: pick a sinigang recipe and let's get started on making it the best bowl of sinigang you've ever tasted.
1 Make sure you have aromatics (onions, garlics, etc.).
The first step for almost any cooking recipe is to heat your pot, add the oil once the pot is hot enough, and add the aromatics. These usually include onions, garlic, leeks, ginger, and spring onions.
For sinigang, you just need onions and garlic for this first step. You do this to release the flavors and aromas that will eventually make its way into all your ingredients. Throw in some tomatoes if you're using it as an additional sour flavoring for the soup.
2 Flavor with your preferred souring agent (pampaasim).
Once translucent, add your water and sinigang flavor packet. Stir to dissolve those concentrated granules before the water heats up.
If you're using real sampaloc in your sinigang, you will need to simmer the pods in lots of water so the pulp of the tamarind can be released into the water. Strain the liquid, and use this awesome stock as your soup base. You can even use other sour ingredients to make your sinigang sour, such as kamias, batwan, green mangoes, santol, bayabas, or even strawberries!
3 Add your meat: pork, shrimp, beef, or seafood.
Are you making a pork sinigang, beef sinigang, sinigang na hipon, or perhaps a sinigang made with different seafood? Maybe you want to mix it up and use chicken and add a little sweetness from some kalabasa chunks.
Whichever meat you choose, you will have to cook it right. For the meats pork and beef, you will need to tenderize these chunks so you're not fighting with your food. The best way to do this is with time, so simmer the pork or the beef until tender, about 2 to 3 hours depending on the size of your meat cuts.
If however you're using hipon, fish, or other seafood, add these in when the stock is simmering so it can quickly cook. You can do this together with the vegetables so it can cook together.
4 Add vegetables!
The most classic vegetables you'll find in sinigang are these:
- labanos (daikon radish)
- talong (eggplant)
- kamatis (tomatoes)
- siling haba or pangsigang (long green finger chili)
- sitaw (string green beans)
- okra (lady fingers)
- kangkong stems (water spinach tender stems)
Add these in according to how much time it will take to cook! The labanos will take the longest while the sitaw will take less than a minute to turn a beautiful, bright green in the hot, simmering soup.
If you're cooking a sinigang that has fish or shrimp in it, now is the time to add these in!
5 Serve it while it's hot.
Make sure to serve it in bowls with lots of steamed rice because everyone will need their own.