ejudith's Profile

Sinigang is the ultimate comfort soup for Filipinos and can be made in so many different ways.

Fish/Seafood: Salmon or catfish or huge shrimp or halibut or tilapia. My Dad adds ginger when making sinigang w/ seafood.

Meats: Pork or chicken or beef oxtail. The combo of pork and chicken rocks.

Veggies: Okra, radish, eggplant, bokchoy, sitaw, tomatoes (always), regular spinach, mustard greens, daikon, water spinach/kangkong... There must be more veggies to use. These are just the ones that I've used/tasted.

When making seafood sinigang, we put the sour stuff in toward the end of the cook time. With the meats, we put it in early on...

Sometimes I use a yellow chili pepper to give the soup some spicy bite. :)

I've never had sinigang with carrots or potatoes or garlic.

Patis can be added during or used as a condiment.

I use Knorr's mix. I also do not like the MSG, etc, in theory, but the mix makes the soup come out perfect and we don't eat this soup so often that it would affect us. I think.

I'm glad to see Sinigang in 'The Kitchn'. :D Your version looks tasty but it might be better re-named as a tamarind stew.