Sinigang means “stewed”, it is a nominalized form of the Tagalog verb sigang, “to stew”. Sinigang is practiced within the region of Tagalogs. This dish has existed way before the colonization of Spaniards, making it a true to Filipino dish. There are many variations of this dish coming from Luzon, Visayas and Mindanao making it a versatile dish.
Sinigang is known because for its’s sour and umami soup taste Original Sinigang uses pork as the meat alongside the main ingredient which is tamarind or “sampalok” in Filipino. In other places they use other substitutes like citrus, mangoes, patis and etc. as a souring agent Besides pork this dish also uses seafoods, chicken or beef, depending on what suits you the most. Plus the mix of different vegetables to enhance the texture and taste of the dish. Most Filipinos like to cook sinigang with green long peppers in order to enhance the taste and add a little spice to the dish.
Sinigang is a dish that is commonly cooked that you don’t need no occasion to cook it. You may call it a common side dish or a comfort food to us Filipinos especially during dinner time. If it’s for occasion beef is usually used to make it more outstanding.
It is also known to be the unofficial national dish of the Philippines, so it should be a must try dish that foreigners should try. The warm and comfort feeling that it gives makes it more special to us Filipinos and because of the sour nature of this food, it is also known to be an effective for the treatment of one’s sore throat, and at times, even cold.
“Asim-kilig” is an expression we use to describe the taste of sinigang. Its like saying that its so sour you will be able to feel a tingling sensation on your taste buds. So, when you get to try sinigang, I guarantee you will be able to feel that “Asim-kilig”.
AsSanYu 