What is sinigang made of

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Sinigang, a beloved Filipino dish, is celebrated for its tangy and savory broth that perfectly balances fresh vegetables and your choice of protein. Known as a classic comfort food, this sinigang recipe highlights the rich cultural heritage of Filipino cuisine. Whether you prefer pork, shrimp, beef, or chicken, learning how to cook sinigang opens the door to creating a hearty and heartwarming meal that’s perfect for any occasion.

Main Ingredients of Sinigang

  1. Protein (Main Ingredient)
    • Sinigang typically includes a choice of protein, such as:
      • Pork (often pork belly or ribs)
      • Fish (like milkfish or bangus)
      • Shrimp (prawns are also popular)
      • Beef (brisket or short ribs)
      • Chicken (less common but still used)
  2. Tamarind (Souring Agent)
    • The distinct sour taste of sinigang comes from tamarind (sampalok), either as fresh tamarind, tamarind paste, or powdered tamarind soup mix.
    • Other souring alternatives:
      • Calamansi
      • Green mango
      • Bilimbi (kamias)
      • Guava
  3. Vegetables
    • Sinigang is rich in vegetables, which contribute to its hearty flavor:
      • Radish (labanos): Adds a mild, peppery taste.
      • Okra: Adds a unique texture.
      • Eggplant (talong): Softens and absorbs the sour broth.
      • Kangkong (water spinach): A leafy green for added freshness.
      • String beans (sitaw): Adds crunchiness and fiber.
      • Tomatoes: Used for additional tanginess.
      • Green chili (siling pangsigang): Optional for a hint of spice.
  4. Aromatics and Seasonings
    • Onions and garlic: For a flavorful base.
    • Fish sauce (patis): Adds umami and saltiness.
    • Salt and pepper: To adjust the seasoning.

How Sinigang is Prepared

  1. The protein is simmered with onions, garlic, and tomatoes to form the broth base.
  2. Tamarind or the souring agent is added to give the soup its characteristic tangy flavor.
  3. Vegetables are added in stages, ensuring they are cooked perfectly without becoming mushy.
  4. Kangkong and green chili are added last for freshness and a touch of heat.

Variations

Some regions use fruits like guava for a sweeter, more complex sourness.

Coconut milk is occasionally added for a creamy twist in some modern versions.

Serving Suggestions

Sinigang is typically served hot with steamed white rice on the side, which helps balance the sourness of the dish.

Classic Pork Sinigang Recipe

This recipe serves as a guide to making a flavorful pork sinigang, a popular variation of the dish. You can adjust the ingredients and sourness to suit your taste.

Ingredients (Serves 4-6)

Protein

  • 1 ½ lbs (700g) pork belly, ribs, or shoulder, cut into chunks

Vegetables

  • 2 medium radishes (labanos), sliced thinly
  • 2 medium eggplants (talong), sliced into wedges
  • 1 cup okra, ends trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 medium onion, quartered
  • 2-3 pieces green chili (siling pangsigang) (optional for spice)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)

Seasonings

  • 2 tablespoons fish sauce (patis)
  • Salt and pepper to taste

Optional Ingredients

  • 2 cups water spinach or bok choy if kangkong isn’t available
  • 1 tablespoon calamansi juice for added tanginess

Instructions

Step 1: Prepare the Broth

  1. In a large pot, add 8 cups of water and bring it to a boil.
  2. Add the pork chunks, onions, and tomatoes to the boiling water. Skim off any scum that rises to the surface.
  3. Lower the heat to a simmer and cook for about 45 minutes to 1 hour, or until the pork is tender.

Step 2: Add Tamarind and Flavor

  1. Add the tamarind soup mix or fresh tamarind pulp to the pot. Stir well to combine.
  2. Taste and adjust the sourness by adding more tamarind or calamansi juice, if needed.

Step 3: Add Vegetables

  1. Add the radishes first, as they take the longest to cook. Let them simmer for 5-7 minutes.
  2. Gradually add the eggplant, okra, and string beans. Cook for another 5-10 minutes until the vegetables are tender but not mushy.

Step 4: Final Touches

  1. Add the kangkong stems, followed by the leaves. Stir gently and cook for 1-2 minutes until wilted.
  2. Toss in the green chilies for a mild heat kick.

Step 5: Season and Serve

  1. Season with fish sauce, salt, and pepper to taste.
  2. Serve hot with steamed white rice.

Tips for the Best Sinigang

  1. Customize Sourness: Start with a small amount of tamarind and add gradually to find your desired level of tanginess.
  2. Meat Choices: While pork is traditional, you can substitute it with shrimp, beef, or fish depending on your preference.
  3. Alternative Sour Ingredients: Experiment with green mango, kamias, or even lemon for unique flavors.
  4. Make It Creamy: Add ½ cup coconut milk during the last stage for a richer, creamier version.

Shrimp Sinigang (Sinigang na Hipon)

This variation of sinigang uses shrimp as the protein, giving the soup a lighter, briny flavor. It’s quicker to cook and equally delicious.

Ingredients (Serves 4-6)

Protein

  • 1 lb (450g) shrimp (prawns can also be used), deveined, with shells on or off

Vegetables

  • 2 medium radishes (labanos), sliced thinly
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 medium onion, sliced
  • 2-3 pieces green chili (siling pangsigang) (optional for mild heat)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)

Seasonings

  • 1 tablespoon fish sauce (patis)
  • Salt and pepper to taste

Shrimp Sinigang (Sinigang na Hipon)

This variation of sinigang uses shrimp as the protein, giving the soup a lighter, briny flavor. It’s quicker to cook and equally delicious.

Ingredients (Serves 4-6)

Protein

  • 1 lb (450g) shrimp (prawns can also be used), deveined, with shells on or off

Vegetables

  • 2 medium radishes (labanos), sliced thinly
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 medium onion, sliced
  • 2-3 pieces green chili (siling pangsigang) (optional for mild heat)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)

Seasonings

  • 1 tablespoon fish sauce (patis)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Broth

  1. In a pot, bring 6 cups of water to a boil.
  2. Add the sliced onion and tomatoes. Simmer for 5 minutes to create a flavorful base.

Step 2: Add Tamarind and Vegetables

  1. Stir in the tamarind soup mix or fresh tamarind pulp, adjusting to your preferred sourness.
  2. Add the radishes, and let them cook for about 5 minutes.
  3. Toss in the eggplants, okra, and string beans. Simmer for another 5-7 minutes until vegetables are tender.

Step 3: Add the Shrimp

  1. Add the shrimp to the pot and cook for 3-5 minutes or until they turn pink and opaque.
  2. Add the kangkong stems first, then the leaves, and stir gently to incorporate.

Step 4: Final Seasoning

  1. Season the soup with fish sauce, salt, and pepper to taste. Adjust as needed for a balanced flavor.

Step 5: Serve

  1. Transfer the sinigang to a serving bowl and serve hot with steamed white rice.

Shrimp Sinigang (Sinigang na Hipon)

This variation of sinigang uses shrimp as the protein, giving the soup a lighter, briny flavor. It’s quicker to cook and equally delicious.

Ingredients (Serves 4-6)

Protein

  • 1 lb (450g) shrimp (prawns can also be used), deveined, with shells on or off

Vegetables

  • 2 medium radishes (labanos), sliced thinly
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 medium onion, sliced
  • 2-3 pieces green chili (siling pangsigang) (optional for mild heat)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)

Seasonings

  • 1 tablespoon fish sauce (patis)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Broth

  1. In a pot, bring 6 cups of water to a boil.
  2. Add the sliced onion and tomatoes. Simmer for 5 minutes to create a flavorful base.

Step 2: Add Tamarind and Vegetables

  1. Stir in the tamarind soup mix or fresh tamarind pulp, adjusting to your preferred sourness.
  2. Add the radishes, and let them cook for about 5 minutes.
  3. Toss in the eggplants, okra, and string beans. Simmer for another 5-7 minutes until vegetables are tender.

Step 3: Add the Shrimp

  1. Add the shrimp to the pot and cook for 3-5 minutes or until they turn pink and opaque.
  2. Add the kangkong stems first, then the leaves, and stir gently to incorporate.

Step 4: Final Seasoning

  1. Season the soup with fish sauce, salt, and pepper to taste. Adjust as needed for a balanced flavor.

Step 5: Serve

  1. Transfer the sinigang to a serving bowl and serve hot with steamed white rice.

Tips for Cooking Shrimp Sinigang

  1. Fresh Shrimp: Use the freshest shrimp you can find for the best flavor. The heads can be left on for a richer broth.
  2. Cooking Time: Avoid overcooking the shrimp; they only need a few minutes to cook through.
  3. Seafood Variation: Add other seafood like mussels or squid for a sinigang-inspired seafood medley.

Shrimp Sinigang (Sinigang na Hipon)

This variation of sinigang uses shrimp as the protein, giving the soup a lighter, briny flavor. It’s quicker to cook and equally delicious.

Ingredients (Serves 4-6)

Protein

  • 1 lb (450g) shrimp (prawns can also be used), deveined, with shells on or off

Vegetables

  • 2 medium radishes (labanos), sliced thinly
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 medium onion, sliced
  • 2-3 pieces green chili (siling pangsigang) (optional for mild heat)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)

Seasonings

  • 1 tablespoon fish sauce (patis)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Broth

  1. In a pot, bring 6 cups of water to a boil.
  2. Add the sliced onion and tomatoes. Simmer for 5 minutes to create a flavorful base.

Step 2: Add Tamarind and Vegetables

  1. Stir in the tamarind soup mix or fresh tamarind pulp, adjusting to your preferred sourness.
  2. Add the radishes, and let them cook for about 5 minutes.
  3. Toss in the eggplants, okra, and string beans. Simmer for another 5-7 minutes until vegetables are tender.

Step 3: Add the Shrimp

  1. Add the shrimp to the pot and cook for 3-5 minutes or until they turn pink and opaque.
  2. Add the kangkong stems first, then the leaves, and stir gently to incorporate.

Step 4: Final Seasoning

  1. Season the soup with fish sauce, salt, and pepper to taste. Adjust as needed for a balanced flavor.

Step 5: Serve

  1. Transfer the sinigang to a serving bowl and serve hot with steamed white rice.

Tips for Cooking Shrimp Sinigang

  1. Fresh Shrimp: Use the freshest shrimp you can find for the best flavor. The heads can be left on for a richer broth.
  2. Cooking Time: Avoid overcooking the shrimp; they only need a few minutes to cook through.
  3. Seafood Variation: Add other seafood like mussels or squid for a sinigang-inspired seafood medley.

Alternative Souring Agents

  • Green mango or kamias: Add a fruity tang.
  • Lemons or limes: Use fresh juice for a zesty flavor.
  • Guava: Adds a subtle sweetness to balance the sourness.

Beef Sinigang (Sinigang na Baka)

Beef sinigang is a hearty and comforting version of the dish, where tender beef cuts are simmered in a tangy broth infused with vegetables. This variation is perfect for cooler days or when you’re craving a more robust and filling meal.

Ingredients (Serves 4-6)

Protein

  • 1 ½ lbs (700g) beef short ribs, brisket, or shank (with bone-in for richer flavor)

Vegetables

  • 2 medium radishes (labanos), sliced into rounds
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 large onion, quartered
  • 2-3 pieces green chili (siling pangsigang) (optional for mild spice)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)

Seasonings

  • 2 tablespoons fish sauce (patis)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Beef

  1. In a large pot, bring 10 cups of water to a boil.
  2. Add the beef short ribs or other chosen cuts, along with the onions and tomatoes.
  3. Reduce to a simmer and cook for 1 to 1 ½ hours, or until the beef is tender. Skim off any scum or fat that rises to the surface during cooking.

Step 2: Add Tamarind and Season

  1. Stir in the tamarind soup mix or fresh tamarind pulp. Adjust the quantity based on your preferred level of sourness.
  2. Add fish sauce for umami and saltiness.

Step 3: Cook the Vegetables

  1. Add the radishes and let them simmer for about 10 minutes.
  2. Add the eggplants, okra, and string beans. Simmer for another 7-10 minutes, or until the vegetables are tender but not overcooked.

Step 4: Final Touches

  1. Toss in the kangkong stems, followed by the leaves. Stir gently and cook for about 1-2 minutes until wilted.
  2. Add the green chilies for a subtle heat, if desired.

Step 5: Season and Serve

  1. Taste and adjust the seasoning with additional fish sauce, salt, or pepper if needed.
  2. Serve hot with steamed white rice.

Tips for Beef Sinigang

  1. Tender Beef: Use cuts with some marbling and connective tissue, like shank or brisket, to make the broth rich and flavorful.
  2. Cooking Time: Beef takes longer to cook, so ensure it’s tender before adding the vegetables.
  3. Alternative Cooking Methods: Use a pressure cooker or slow cooker to reduce cooking time and intensify the flavors.

Beef Sinigang (Sinigang na Baka)

Beef sinigang is a hearty and comforting version of the dish, where tender beef cuts are simmered in a tangy broth infused with vegetables. This variation is perfect for cooler days or when you’re craving a more robust and filling meal.

Ingredients (Serves 4-6)

Protein

  • 1 ½ lbs (700g) beef short ribs, brisket, or shank (with bone-in for richer flavor)

Vegetables

  • 2 medium radishes (labanos), sliced into rounds
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 large onion, quartered
  • 2-3 pieces green chili (siling pangsigang) (optional for mild spice)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)

Seasonings

  • 2 tablespoons fish sauce (patis)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Beef

  1. In a large pot, bring 10 cups of water to a boil.
  2. Add the beef short ribs or other chosen cuts, along with the onions and tomatoes.
  3. Reduce to a simmer and cook for 1 to 1 ½ hours, or until the beef is tender. Skim off any scum or fat that rises to the surface during cooking.

Step 2: Add Tamarind and Season

  1. Stir in the tamarind soup mix or fresh tamarind pulp. Adjust the quantity based on your preferred level of sourness.
  2. Add fish sauce for umami and saltiness.

Step 3: Cook the Vegetables

  1. Add the radishes and let them simmer for about 10 minutes.
  2. Add the eggplants, okra, and string beans. Simmer for another 7-10 minutes, or until the vegetables are tender but not overcooked.

Step 4: Final Touches

  1. Toss in the kangkong stems, followed by the leaves. Stir gently and cook for about 1-2 minutes until wilted.
  2. Add the green chilies for a subtle heat, if desired.

Step 5: Season and Serve

  1. Taste and adjust the seasoning with additional fish sauce, salt, or pepper if needed.
  2. Serve hot with steamed white rice.

Tips for Beef Sinigang

  1. Tender Beef: Use cuts with some marbling and connective tissue, like shank or brisket, to make the broth rich and flavorful.
  2. Cooking Time: Beef takes longer to cook, so ensure it’s tender before adding the vegetables.
  3. Alternative Cooking Methods: Use a pressure cooker or slow cooker to reduce cooking time and intensify the flavors.

Flavor Variations

  • Add Corn: Sweet corn kernels complement the tangy soup beautifully.
  • Spice It Up: For a spicier twist, add more green chilies or a dash of chili flakes.
  • Bone Marrow Addition: For extra indulgence, include beef bones with marrow for a richer broth.

Chicken Sinigang (Sinigang na Manok)

Chicken sinigang is a lighter variation of the dish, ideal for those who prefer poultry over pork, beef, or seafood. The tender chicken pieces absorb the tangy flavors of the broth beautifully, creating a comforting and nourishing meal.

Ingredients (Serves 4-6)

Protein

  • 1 ½ lbs (700g) chicken drumsticks, thighs, or a whole chicken, cut into serving pieces

Vegetables

  • 2 medium radishes (labanos), sliced thinly
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 large onion, sliced
  • 2-3 pieces green chili (siling pangsigang) (optional for mild spice)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)
    OR
    2 tablespoons calamansi or lemon juice (alternative for tamarind)

Seasonings

  • 2 tablespoons fish sauce (patis)
  • Salt and pepper to taste

Chicken Sinigang (Sinigang na Manok)

Chicken sinigang is a lighter variation of the dish, ideal for those who prefer poultry over pork, beef, or seafood. The tender chicken pieces absorb the tangy flavors of the broth beautifully, creating a comforting and nourishing meal.

Ingredients (Serves 4-6)

Protein

  • 1 ½ lbs (700g) chicken drumsticks, thighs, or a whole chicken, cut into serving pieces

Vegetables

  • 2 medium radishes (labanos), sliced thinly
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 large onion, sliced
  • 2-3 pieces green chili (siling pangsigang) (optional for mild spice)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)
    OR
    2 tablespoons calamansi or lemon juice (alternative for tamarind)

Seasonings

  • 2 tablespoons fish sauce (patis)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Chicken

  1. In a large pot, heat 6 cups of water to a gentle boil.
  2. Add the chicken pieces, along with the onions and tomatoes. Reduce the heat to a simmer.
  3. Let the chicken simmer for about 20-30 minutes, or until it is tender and fully cooked.

Step 2: Add Tamarind and Season

  1. Stir in the tamarind soup mix or tamarind pulp to the pot. If using calamansi or lemon juice, add it during the last 5 minutes of cooking.
  2. Season with fish sauce, adjusting to taste.

Step 3: Cook the Vegetables

  1. Add the radishes and let them cook for 5 minutes.
  2. Follow with the eggplants, okra, and string beans, allowing them to simmer for another 5-7 minutes until tender.

Step 4: Final Additions

  1. Toss in the kangkong stems, followed by the leaves. Stir gently and cook for 1-2 minutes, just until wilted.
  2. Add the green chilies, if desired, for a subtle spicy kick.

Step 5: Serve

  1. Taste and adjust the seasoning with additional fish sauce, salt, or pepper.
  2. Serve the chicken sinigang piping hot with steamed white rice.

Chicken Sinigang (Sinigang na Manok)

Chicken sinigang is a lighter variation of the dish, ideal for those who prefer poultry over pork, beef, or seafood. The tender chicken pieces absorb the tangy flavors of the broth beautifully, creating a comforting and nourishing meal.

Ingredients (Serves 4-6)

Protein

  • 1 ½ lbs (700g) chicken drumsticks, thighs, or a whole chicken, cut into serving pieces

Vegetables

  • 2 medium radishes (labanos), sliced thinly
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 large onion, sliced
  • 2-3 pieces green chili (siling pangsigang) (optional for mild spice)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)
    OR
    2 tablespoons calamansi or lemon juice (alternative for tamarind)

Seasonings

  • 2 tablespoons fish sauce (patis)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Chicken

  1. In a large pot, heat 6 cups of water to a gentle boil.
  2. Add the chicken pieces, along with the onions and tomatoes. Reduce the heat to a simmer.
  3. Let the chicken simmer for about 20-30 minutes, or until it is tender and fully cooked.

Step 2: Add Tamarind and Season

  1. Stir in the tamarind soup mix or tamarind pulp to the pot. If using calamansi or lemon juice, add it during the last 5 minutes of cooking.
  2. Season with fish sauce, adjusting to taste.

Step 3: Cook the Vegetables

  1. Add the radishes and let them cook for 5 minutes.
  2. Follow with the eggplants, okra, and string beans, allowing them to simmer for another 5-7 minutes until tender.

Step 4: Final Additions

  1. Toss in the kangkong stems, followed by the leaves. Stir gently and cook for 1-2 minutes, just until wilted.
  2. Add the green chilies, if desired, for a subtle spicy kick.

Step 5: Serve

  1. Taste and adjust the seasoning with additional fish sauce, salt, or pepper.
  2. Serve the chicken sinigang piping hot with steamed white rice.

Tips for Chicken Sinigang

  1. Chicken Cut Choices: Use bone-in pieces for a richer broth, but boneless chicken breasts or thighs work for a lighter option.
  2. Quick Option: Chicken cooks faster than pork or beef, making this variation a great choice for a quick meal.
  3. Balance the Sourness: Start with less tamarind or calamansi and gradually adjust based on your sourness preference.

Chicken Sinigang (Sinigang na Manok)

Chicken sinigang is a lighter variation of the dish, ideal for those who prefer poultry over pork, beef, or seafood. The tender chicken pieces absorb the tangy flavors of the broth beautifully, creating a comforting and nourishing meal.

Ingredients (Serves 4-6)

Protein

  • 1 ½ lbs (700g) chicken drumsticks, thighs, or a whole chicken, cut into serving pieces

Vegetables

  • 2 medium radishes (labanos), sliced thinly
  • 2 medium eggplants (talong), cut into wedges
  • 1 cup okra, trimmed
  • 1 cup string beans (sitaw), cut into 2-inch pieces
  • 1 bunch kangkong (water spinach), stems separated, leaves washed
  • 2 medium tomatoes, quartered
  • 1 large onion, sliced
  • 2-3 pieces green chili (siling pangsigang) (optional for mild spice)

Souring Agent

  • 1 packet tamarind soup mix (about 1.5 oz)
    OR
    ½ cup fresh tamarind pulp (boiled and strained)
    OR
    2 tablespoons calamansi or lemon juice (alternative for tamarind)

Seasonings

  • 2 tablespoons fish sauce (patis)
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Chicken

  1. In a large pot, heat 6 cups of water to a gentle boil.
  2. Add the chicken pieces, along with the onions and tomatoes. Reduce the heat to a simmer.
  3. Let the chicken simmer for about 20-30 minutes, or until it is tender and fully cooked.

Step 2: Add Tamarind and Season

  1. Stir in the tamarind soup mix or tamarind pulp to the pot. If using calamansi or lemon juice, add it during the last 5 minutes of cooking.
  2. Season with fish sauce, adjusting to taste.

Step 3: Cook the Vegetables

  1. Add the radishes and let them cook for 5 minutes.
  2. Follow with the eggplants, okra, and string beans, allowing them to simmer for another 5-7 minutes until tender.

Step 4: Final Additions

  1. Toss in the kangkong stems, followed by the leaves. Stir gently and cook for 1-2 minutes, just until wilted.
  2. Add the green chilies, if desired, for a subtle spicy kick.

Step 5: Serve

  1. Taste and adjust the seasoning with additional fish sauce, salt, or pepper.
  2. Serve the chicken sinigang piping hot with steamed white rice.

Tips for Chicken Sinigang

  1. Chicken Cut Choices: Use bone-in pieces for a richer broth, but boneless chicken breasts or thighs work for a lighter option.
  2. Quick Option: Chicken cooks faster than pork or beef, making this variation a great choice for a quick meal.
  3. Balance the Sourness: Start with less tamarind or calamansi and gradually adjust based on your sourness preference.

Variations

  • Leafy Greens: Substitute kangkong with spinach or bok choy if unavailable.
  • Root Vegetables: Add taro (gabi) for a creamier texture in the broth.
  • Spicy Twist: Add a touch of chili powder or crushed red pepper for an extra kick.

Conclusion: The Timeless Comfort of Sinigang

Sinigang is more than just a dish; it’s a representation of Filipino heritage, embodying warmth, family, and the unique flavors of the Philippines. Its tangy, savory profile, combined with a medley of fresh vegetables and your choice of protein, makes it a versatile and comforting meal that fits any occasion.

Whether you prefer the hearty richness of pork, the delicate flavors of seafood, the robust appeal of beef, or the lighter touch of chicken, sinigang offers endless possibilities to suit every palate. Its adaptability with souring agents like tamarind, calamansi, or guava allows for creative variations, ensuring there’s always a version that feels just right for you.

Served with a steaming bowl of white rice, sinigang is not just a meal but an experience—a journey into the heart of Filipino cuisine that comforts the soul. So gather your ingredients, share it with loved ones, and enjoy the timeless magic of this beloved dish.