When we are talking about Filipino cuisine, Sinigang is one of the most popular dishes. Sinigang is a sour soup dish with a wide variety of ingredients from vegetables to meat and seafood. There’s nothing better than coming home after a long day and having some hot Sinigang waiting for you!
What makes this dish so great? We’ve compiled six different types that you can make at home right now! These recipes will be perfect for any occasion or just when you want to indulge in something delicious.
1. Sinigang na Baboy
Sinigang na Baboy is a hot and sour soup dish that’s traditionally made with pork. The ingredients are usually boiled in water, tamarind extract, garlic cloves or shallots, tomatoes or tomato paste (if not fresh), dilis or dried anchovies, salt to taste, and calamansi lime juice garnish.
– a kilo of pork ribs or meat on the bone, cut into bite-size pieces
– three tablespoons of oyster sauce
– two cups coconut water (or regular water)
– one cup tamarind juice/paste (mix with hot water to form a liquid)
– salt and pepper as needed – optional but recommended for balance. This is your Sinigang base so that you can customize it!
Preparation method: In a pot, add all ingredients together except for the meat. Bring mixture to boil over medium-high heat, then reduce to low and simmer until cooked through. Add beef in now if using instead of pork ribs and cook accordingly. You want this dish nice and soft.
– Traditionally, Sinigang should have a sour taste. Still, some people adjust it to their preference by adding more tamarind or different types of chillies like bird’s eye chillies for heat. The consistency is also up to you – we prefer ours soupy, and others might want theirs on the thicker side with less liquid. You can add potatoes for carbs and veggies if desired! Serve hot over rice or noodles, then garnish with green onions, chilli leaves, boiled egg slices (optional), fried garlic bits (optional).
– One ingredient that gives this dish its distinctive flavour is Malunggay which can be found at any Asian market near Filipino ingredients.
– Sinigang na baboy is usually served with a side of rice or noodles and can be enjoyed at any time of the day for breakfast, lunch or dinner
If you’re not sure how much to use, start small – maybe one teaspoon per dish? It’s hard to go wrong when adding flavours, but less is more, so make adjustments accordingly as needed. I like using lots for my dishes since I love this taste!
Sinigang na Baboy is a popular dish among sinigang because it is made of pork, making it more flavorful.
2. Sinigang na Hipon
I love sinigang na hipon because you can make it as spicy or tangy as you want. Some people love to get the sinigang hot with lots of chilli peppers, while others prefer a milder version and use green onions for flavour. I enjoy both types, but when making this dish at home, I like to combine all three ingredients in different proportions depending on what mood I’m in!
– green onions
– sinigang mix (I like using knorr)
– shrimp paste/bagoong alamang, patis and salt to taste. Optional: dried chilli peppers for extra heat or tamarind juice for tanginess.
Combine all the ingredients in a pot with enough water so that it’s easily covered by about an inch of liquid on top. Cook until vegetables are soft and flavours have mixed nicely! Serve with rice as desired. Add more water if needed during cooking time or while waiting between servings – I usually add some hot water after straining out my solids, but this is up to personal preference as well! For added sweetness, you can add a bit of sugar or some sugared kamias while boiling.
Serves: about four to six servings, depending on the size of your portions! Sinigang na hipon is best served with rice, but you can also try using it as an appetizer or side dish for meat dishes like Oxtail a la Mode.
Sinigang na hipon is best serve together with family while you chat and enjoy a meal.
3. Sinigang na Bangus
Sinagang na bangus is a sour soup made from tamarind or pineapple juice, water and fish. You can use any variety of fish, but the most popular is bangus (milkfish).
Tamarinds are available in wet markets and fresh produce stores worldwide, while pineapples grow abundantly anywhere in hot weather. If you find it difficult to lay your hands on these ingredients, make do with what’s available locally.
– 250 grams Bangus fillet cut into pieces about two inches long
– 100 grams tamarind pulp/asam seedless concentrate dissolved in 200 ml boiling water
– 50 grams ginger sliced finely
– 25 cloves Garlic chopped roughly
– 300 grams cabbage thinly sliced
– 200 grams Carrots cut into bite-size pieces
– 250 grams Potatoes (leave unpeeled) washed, peeled and chopped finely in rounds.
Boil the water with tamarind concentrate for about five minutes, then add ginger, garlic and cabbage. Stir well before adding potatoes and carrots until cooked through. Add fish fillet last when most vegetables are done cooking or just before turning off the heat to retain their freshness/flavour. Serve hot over steamed rice or as a soup dish without any other additions such as vinegar, which usually accompanies Sinigang dishes elsewhere around Southeast Asia!
This particular Sinigang na Bangus recipe features milkfish, but you can also use prawns or other types of fish available in your local market.
The best time to cook Sinigang na Bangus is in season and during winter months (December-April) as milkfish taste better with higher fat content, making them juicier!
4. Sinigang sa Miso
Sinigang sa Miso dish includes the main ingredient of potatoes, as well as green beans and tomatoes. Miso is a type of soybean paste that has been fermented with salt for months to give it a strong flavour. It also contains many nutrients such as protein, B vitamins, iron, and potassium, making this dish healthy while still tasting great!
– Green beans
– Miso paste (egg yolk, rice vinegar or lemon juice)
– Salt and black pepper to taste.
Instructions: Peel the potatoes, then cut them into large chunks. Wash green beans in a colander under running water before cutting off ends if needed and peeling them by hand as well. Cut tomatoes into slices with a sharp knife; some people prefer to de-skin first, but it’s up to you! Add all of these ingredients together in your dish pot on high heat with enough boiling water that they’re submerged halfway to three-quarters of the way down from the top edge of the pot until tender when pierced with fork tine – about six minutes for vegetables not peeled. Add the miso paste, salt and pepper to taste before serving on its own or with a side of steamed rice for an even better dish!
Sinigang sa Miso is famous for a good reason! It’s super easy to make and tastes like the best comfort food.
5. Sinigang na Manok
This type of Sinigang na Manok dish is perfect for Filipino soup lovers because it is made with chicken and tomatoes. It’s one of the popular favourites amongst Filipinos.
To make Sinigang na Manok, the Ingredients are:
– A whole chicken cut into serving pieces
– Salt and pepper to taste
– Coconut oil for frying the vegetables
– Garlic, onion and ginger to flavour the broth
The Procedure: The first thing you need to do is fry all of your ingredients together in a pot until they are well cooked. Add tomatoes that have been crushed or chopped finely with some water, salt and sugar. Add a little tamarind liquid if desired without any lumps, then bring it all up to boil before adding rice noodles (or vermicelli). Stir thoroughly, cover cook on low heat, occasionally stirring for 15 minutes or until noodles are tender. Finally, add lime juice squeezed over the top just before removing it from the fire. To finish off this Sinigang na manok dish, serve alongside a bit of soy sauce, and you will have the perfect meal.
6. Sinigang na Baka
Sinigang na Baka is a dish made with beef, vegetables and spices. The plate is usually served during the rainy season.
The ingredients for Sinigang na Baka are:
-stockpot (soup bowl) of water or broth;
-beef strips which have been cut into small pieces (bite-size);
-cubed green papaya, pechay leaves and ampalaya leaf to taste;
-fish sauce to taste ;
dash of salt to taste. Other additions can be added, but it’s optional such as motherwort herb and chilli peppers. This dish also tastes best when complemented with rice on the side. It takes about 45 minutes in cooking time before you get a delicious Sinigang na Baka.
One of the best things about this dish is that it tastes good with other vegetables too, and so you can experiment mixing everything up to get a new taste every time!
-carrots, potatoes or sweet potatoes cut into cubes;
-okra (ladies finger) pods sliced crosswise; pumpkin or squash seeds without shells boiled until soft then finely chopped in small pieces.
In a pot, you can put all the ingredients and pour water to cover. You should be careful about how much liquid your mixture takes, as this will affect the taste of your Sinigang! Bring the soup to a rolling boil, then reduce heat and simmer for 45 minutes before adding salt if desired.
dash of salt (optional but recommended) ;
ampalaya leaf or bok choy leaves chopped finely in small pieces (optional). This dish also tastes best when complemented with rice on the side. It usually takes about 60 minutes in cooking time before you get a delicious sinigang na baka.
When you want to get a little taste of the Philippines, try making one of these delicious sinigang dishes for dinner. The best part is that they are easy enough for any home cook with basic kitchen skills to make! And don’t forget to take some pictures and share your creation on Instagram or Facebook. Tag us, too, so we can see all of your yummy concoctions! We hope this list helps make it easier for you to find a recipe that will satisfy your cravings while also giving you something new and exciting in the kitchen.
Get started with Filipino cooking, this list of sinigang dishes is a great place to start. With just six ingredients and minimal effort, it’s easy for anyone to whip up one of these popular dishes from the Philippines. What are your favourite sinigangs? Is it the sinigang na baboy? Let us know in the comments!
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