How to make delicious sinigang

Sinigang--Pinoy's food for the soul

Sinigang, that favorite Filipino dish, is one of the world’s best. Many say, its the Filipino’s comfort food, cooked when a Pinoy is really tired or feeling sick. And I believe it is.

Sinigang is made by boiling vegetables and meat. Whether it’s pork or fish, sinigang is an excellent dish. What makes it delicious is, if you mix the ingredients in a pot of water in the right temperature, and add those simple condiments, you’ll experience (as some say) heaven.

For those who don’t know what sinigang means, it’s a broth. Most Filipinos often use fish in their sinigang, especially bangus. Bangus is preferred because of the fish’s belly. Some use maya-maya or the head of salmon or any big fish as meat for their sinigang broth.

The secret to a delicious sinigang is actually boiling the water and mixing it with either sampaloc (tamarines) or kamias (another sour fruit).

How to cook the best sinigang.

1. Put six (6) cups of water in a pot. Set the temperature level to high.

2. When the water boils, decrease heat to medium. Then put at least eight to ten tamarines in the broth. Add a dash of salt into the mixture and let it boil.

3. When the water has turned into light green, get a tasting spoon. Do not allow the tamarine seeds to break because it will spoil the broth and make it bitter. If the sourness is okey for your taste, then put the meat into the broth.

4. If you put bangus, it will only take around 20-30 minutes to cook. However, if you put pork, make it about 45 minutes. The meat is cooked when it is soft or the fat is already soft.

5. Get a tasting spoon and taste. If the taste of the pork has already mixed in with the broth, then its ready. Put the vegetables in. Many Filipinos use kangkong and gabi. Put tomatoes in and some onions. In some places, Filipinos also put in some ginger, especially when it’s sinigang with pork meat.