Filipino Sinigang Recipe w/ Pork Ribs | Asian Recipes
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- Опубліковано 28 лис 2016
- Filipino friends, please let me know what you like in your sinigang in the comments!
I got so many request for this recipe, and I am very happy about that because it's one of my favourite Filipino dishes! I remember the first time having it and thinking "it's like the Filipino tom yum!" Sinigang is a sour soup, owing its sour flavour from tamarind. With lots of veggies and hearty pork ribs, this is the perfect healthy winter dish.
Nowadays, most people make sinigang using a powdered soup mix, but I make mine completely from scratch and you'll see that it's really not any more difficult! Change up with protein if you don't eat pork, as sinigang can be made with any kind of protein. Change up the veggies, too, if you like!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
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Thank you for watching!
Looks good! Thanks for featuring this.
Do you have any recommendations for substituting the onions? Several siblings of mine are allergic..
Tyler Denaro onions are optional..
Pailin's Kitchen mustard greens is perfect for sinigang!
Looks great! Where can I get tamarind pulp?
This food is very nostalgic for me despite being Mexican because my mom worked at a nursing home with a lot of Filipino people and learned how to make this.
That's awesome!! Sinigang is my favorite Filipino food
Love this dish! Some Filipinos like to add taro in the beginning so that when the dish is done, the taro is completely "gone," making the broth more milky and thick. I like it either way! Thanks for another Filipino dish!
I'm one of those people! More often than not though, I leave some midway so that I can have some taro chunks to eat. But definitely, taro starch makes the soup milky and thick. As a substitute, I use potato (I know, it's not traditional).
M H @MH it’s good idea using potato as one substitute though I do love taro
@Mona, that’s good idea start from the beginner put in taro to make the soup thick. But personally I don’t feel taro has aroma hehe....
That is such a good idea! We rarely have taro here, only if I go to an Asian store and get some on purpose. I have some now though. 😏🙏🏼
This is so true!
This is one of the best Filipino soups I tried. I was a bit skeptical as I was told it was sour. But I was wrong, I never thought that it would be that wonderful. The one I tried was a combination of ribs and belly. 🥣🥣🥣🥣
@@otchsigua8223 I agree, I guess I tried it (mixed viggies) once in Gery's grill. I only ate the squash as everything else taste bitter. Perhaps other Filipino dishes would be the stewed beef with peanuts and Palabok. I didn't have fun with them from my first bite. But the Adobo, sisig, the tofu with crispy pork and lechon were something I would wanna try again.
Hello friend..Thank you so much for appreciating Filipino food...You can visit my kitchen or YT channel to take a look my cooking videos about Filipino foods...Thank you so much 😊
@@rhomzkietfttv5571 the pleasure is mine, I have a few Filipino friends who always let me try these food and I love it! I tried visiting your channel but it appears that it's restricted in my area. Perhaps, I need to download VPN to access it. I would surely try again once I downloaded it. 😁
@@xinghuali2842 Ah ok...Sorry if you can't access...Are you living in China?
@@rhomzkietfttv5571 right now I'm in Taiwan.
I know this video is older, but wanted you to know that I made this for a family and friends get together and they LOVED IT! We're of Scandinavian descent but decided to try something new. Now, my entire friends and family are in-love with Filipino cuisine. Thank you for posting this!
There's a lot more Filipino foods to try and I'm glad that you loved our sinigang. It's one of our favorites, too.
i HIGHLY recommend adding in Okra, and bursting some of the pods.. the little seeds add a really nice savory flavor and the okra, a nice texture.
I love to cook and eat sinigang soup even if in Japan.
I'm excited especially when put sinigang soup to a pot.
Sour soups isn't something new to Vietnamese as we have so many and they are all very uniquely different. I've cooked this for my Filipino family but putting some techniques from Vietnamese dishes. They all love it alot. So blanch the pork ribs and pork belly first this way it removes all impurities and scum. I mince a bit of tomato and saute it with a big of oil and whole garlic (so it doesn't cloud up the soup if you don't mince it) this is to create a more orange color broth and fragrant. Pour water, add tamarind, fish sauce, onion and pork back in and let it boil for 1 hour. After add white raddish, chilli, okra and kale and cook for another 15 minutes. Trust me kale leaves works really well with this soup. For the pork belly I've remove the skin and roast it in the oven. So when you have the soup you also have a crunch pork crackly to put on top with your garlic rice :)
Vietnamese Sinigang? Cool! In fact there is no such standard recipe for it because it is a concept. That means you can use any kind of protein (i.e. pork, fish, shrimp, chicken, beef), spice (any species of chili), vegetables, souring agent (i.e. tamarind, guava, unripe mango, bilimbi, cotton fruit), and starchy component (i.e. taro, ube) and it's still Sinigang.
@@HachikoThePoochInugami I don't call it vietnamese sinigang haha. I call it sinigang so my filo fam can understand. I find my filo fam is easy with sinigang like you said. there's no strict standard. If I do this for my vietnamese family, they will disown me(j/k). We have an unspoken strict standard for certain type of sour soup, if it's fish, the vegetables and herbs used are dill or rice paddy herbs. If it's pork, it picked mustard greens or fermented rice, if it's beef it's dill and white onions only. We never use raddish in vietnamese sour soups and this is why I cannot call it vietnamese. It's more of my own take on sinigang.
EDI wow. Sana pina-billboard mo.
I am half Japanese and half Filipino and the Filipino in me approve of this recipe!
I am struck with such respect for your cooking for not using the sinigang packet and used real tamarind staying true to the gourmet chef that you are 🌺
Stellar sinigang tutorial! Delicious!
I'm a Filipino and if I'm a judge in your cooking video, the moment I saw you not going to use processed sour packed flavor, you already won my heart ang I'm giving you a score of 10.
Dear Pai, from all those UA-cam cooking shows I like your show the most. You have a talent to bring food and cooking to your visitors because you can explain the style of cooking so well. Thank you!
In southern Philippines we add ginger and lemongrass together with the onion and tomatoes. These make the broth more fragrant and even more delicous!
Cyrus Al same here in Malaysia we add ginger n lemongrass we call it singgang..it's a traditional dish especially in the east coast (kelantan/terengganu) :))
That's quite unusual in Luzon, guess I'll try it coz I'm curious. They say Visayans don't like SInigang.
As a Filipino, I am cooking taro together with the combination of pork ribs and pork belly because what we want to achieve in the broth is the thick consistency. I am also adding red peppers aside from green ones to make it a bit spicy. I am also using white radish in it. Overall, you did it great. This is one of my favorite pinoy dishes. Love it!
Normally, for the souring agent, it's the young, green tamarind that's used. Unripe tamarinds will not have a hint of sweetness in the pulp. The green tamarind pods need to be boiled in a small amount of water until cooked and tender. Then they're mashed in the water they were boiled in (but completely avoiding the bitter seeds), and whatever passes through the sieve is used to sour the soup. Sometimes, rinse water from washing the rice is used to boil the meat in. This imparts a nice milky, cloudy appearance to the soup.
0:37 The way you pronounce "sinigang" was on-point, almost like a native speaker.
I think the fact shes Southeast Asian too really helps with not westernising the names of ethnic foods. I've heard so many people say SiniGENG . T-T It hurts!
Thank you for having an appreciation for Filipino food and for sharing it with your audience! And I love that you made it from scratch! 😃😃😃
Growing up in a Filipino home, this is hands down my favorite and most comforting food of all time. Could eat every day.
I love it when we leave our Sinigang sa gabi or Taro Sinigang overnight, the soup thickens and its just...*chef's kiss*
I love the fact that u said “sinigang” in a most perfect Filipino way.. I’ve always made it with the “packet” .. I’ll try using tamarind fruit next time.. any tips on how to cook it by way of instant pot..
love your Le Creuset.. I’m a fan and collector of it.. always makes the most perfect dish, with love...thank u
You really shock me Pai! You can cook any type of nationality food! I am half Thai and half Filipino! You are a very amazing chef! 😍
This video was 5 years ago and I still keep coming back every time I cook sinigang. Specially on rainy cold days. Thank you!
You're amazing! You're now my new favorite chef!!!! Thank you for featuring Filipino dishes
So excited to see you make this! It's my favorite dish. I like it extra sour with pork or salmon belly. I also add extra okra! Thanks for sharing your version with fresh tamarind!
I love this soup. It's one of the most nutritious and delish soups in the world! Thank you Pai. Cheers!!!
i moved out of my mom's house one year ago, and today i am making sinigang for the first time. i stumbled upon this video just now, i am really happy to see the lady who taught me how to make thai papaya salad (now one of my favourite foods, on a regular rotation in my house) making one of my favourite comfort foods growing up :)
I love how realistic she does cooking. Its practical and how most would cook and eat im there own home.
Thanks for sharing filipino dish my favorite porkrib sinigang hmm yum.
also, we cook the taro together with the meat if we want the soup thick.
Pai seeing another fellow Asian cooking one of our popular dishes makes me proud thank you!
As a Filipino this is a pretty legit recipe! It's also really good with pork belly mmmm 😋
Yes, I love how you can cook ANY meat with the soup. I really like Tilapia, pork, and shrimp versions.
@@franksmurf4193 Thanks Frank. Happy New Year.
How are you I started following you
Looks so delicious! Can't wait to make this! Will definitely surprise my Filipino husband with your variation of it :) our Virginia weather is getting chillier, and what a perfect way to warm up!
Oooh, that look so hearty and delicious!!! I’ve never tried using the tamarind paste, always used the tamarind mix!!! I’ll have to make this today! Thanks for sharing your recipe!!! ☮️🖖🏽
I’m drooling 🤤, my favorite dish ever... I can eat sinigang all day everyday!!!
I love that you are very respectful to the original recipe but still manage to insert some uniqueness. I always use sinigang mix but now I'm browsing the internet for tamarind pulp. Thank you very much.
TIP: After turning off the fire, finely grate two cloves of garlic into the pot while still hot, stir then leave for a minute or two prior to serving. BEST SINIGANG EVER!
I can't wait to make this! Love how you added the Thai chiles, as I am half cambodian and half filipino so I love the mix of spicy and sour.
Christine Ponce it kind of reminds me of the green sour soup my parents make (who are cambodian) lol
Christine Ponce in the Philippines we add sinigang sili or banana chilies, which are large lime green chilis to make it spicy :)
Christine Ponce
I use the large bright green or yellow chili peppers!!!!!!! (A must have for sinigang!!!!!!)
& YES TARO & BokChoy!!!!!!!!!! 👌🏽
I made this yesterday, after watching this video, it was seriously good! never even heard of this dish/soup before.
I followed this recipe: but I did two things differently. 1) I didnt use green beans because I used to work at a bean factory and I just had too much of it and I just dont like it anymore, but thats me myself and I's opinion. 2) I used the taro and horseradish but I took them out before serving, again thats just another personal preference.
Id have to say, that the tamarind was the star and the flavor comes from the sear of the pork. I recommend those who understand sour soups to try this, its excellent. THANKS TO PAI!!
I want to try this version! Looks yummy and perfect for winter.
We have different Versions of sinigang ,the pork, prawn, and milkfish . In northern part of Philippines mostly "ilocano's" used taro and water spinach, while tagalog version mostly used radish, eggplant and ladies finger.
There's taro and water spinach in Tagalog version as well
Thank you for this video! I LOVE sinigang but im not sure howw to really do it... cuz i'm viet. Please do Vietnamese dish called Bánh Xèo ( Vietnamese Crepe...) thanks, love you
Pai you are a mind reader! I was looking for a good recipe all over youtube for a week now and then you released this!
Thank you so much and can't wait to try this out! :D
Just tried this recipe out and ITS AMAZING! Thanks so much Pailin
Awww! I'm so jealous! This is my favorite food hands down!I love sour foods too and this soup is perfect during rainy season. Browning the meat before simmering is not traditional but I know it imparts tons of flavor to the broth. For the vegetables, yoh can add daikon, okra and chopped eggplant aside from bokchoy and water spinach. The green banana peppers however shouldn't be replaced because it is used in this recipe not for it's heat but for it's aroma. Try it please!
Sinigang also has many variations through out the PH islands. My favorite kind is Sinigang sa Bayabas(guava). It's incredibly fresh, fruity and fragrant, it can also be vegetarian and oil-free. These days, more and more filipinos don't know how to cook classic dishes. Hence the soup mix packets.Thank you for sharing your version of this classic, pai. You always pick the most unique and charismatic dishes and cuisines to showcase. Let's keep Asian food traditions alive and thriving! :)
Amen to keeping Asian food traditions alive! I'm for not using those soup packets as they are loaded with MSG and what not.
In our part of the Philippines, the Ilonggo version uses Batwan for soup base. it has a different but great kind of sourness when added to the food.
@@31newcastle hahaha.. We also use that.. My lola had a batwan tree..
The other sinigang is Sinigang s misu. 😊
I taught my 14 yr old son not to use instant packets becaues i have stomach problems. I don’t care if the tamarind is off season and the price is too high. We still prefer using the natural tamarind, kalamansi, kamias, miso , guava and unripe mangoes. My parents also have lots of guava tree, we have limited supply during peak season. And sinigang na bayabas is my all time favorite, my kids don’t like it but will still cook 2kilos of bangus. So i will have lots of leftover that’s good for 2 to 3 days. Ang sarap kasi ulit ulitin! 🤤🤤🤤
Great job showing your show and tell how to cook Sinigang, an outstanding soup to eat on cold days.
Sinigang is Filipinos favorite dish, thanks for featuring this and promoting filipino cuisine 🙌
Two of well known Filipino comfort food, sinigang and adobo :-)
Yes two favorite everyday Filipino dishes or weekend dishes, along with paksiw na isda, ginataang gulay...truly Filipino. I hope she also try our fiesta or special occassion dishes - the Spanish-inspired ones like caldereta, menudo, afritada, embotido, lengua, pastel,...
@@donatskify yeah! Don't forget the mechado, hamonado abd morcon....
Make that 4! Don't forget the all time energy maker--- LUGAW & Champorado!! lol
no,seriously, sakin naman ang comofort food dito ay *Utan Bisaya*. lalo na pag si mama ang nag luluto.
Well done. You made our SINIGANG, cooked in our own way. Salamat. :)
Just found this but I wanna thank you Pailin! Thank you for appreciating this dish and also for educating even Filipinos! Many Filipinos don't know how sinigang is made from scratch! Thabk you for sharing your knowledge of Thai cuisine and seeing those connections to Sinigang. ❤❤❤
You nailed it. We do not have tamarind pulp in the Philippines. We use unripe tamarinds. Put them in when boiling the protein, retrieve them when they soften & juice them up. Or if tamarinds are off season we use "kamias".. I can't think if an english term. But they are berries that grows from the kamias tree trunk & are super sour. Very endemic in Southeast Asia. I also prefer the bitter mustard leaves over kangkong. I add them late just to cook with the residual heat.
OMG! I was just saying the other day how I should make a Sinigang! I love it sooo much! A good substitute for the water spinach, besides bok choy is mustard greens. Fresh of course.
Gonna make it, and post on yer facebook page! xox
it is pretty much within the same cohort of greens numbnut. Talk about attention f-boy. Pitful and yet its is 2017, HAHA
Mustard greens is best used for fish sinigang like salmon head or belly sinigang
The thing about mustard greens is that it's easy to grow. If you have a piece of garden space, get a packet of seeds and sow direct into the ground, come spring/summer.
I'd like to see your video about it, if you made one.
Ribs go well with mustard greens in sinigang
Omg this looks so good. I need to try this
Love your take on sinigang. I grew up having it with just the pork just being braised, so I love how your version sears the pork first.
I loved that you used real tamarind and not the packaged one. Even though I always eat sinigang with the packaged powder I've always wanted to make it all from scratch. Your sinigang looks amazing.
NAILED IT! you rock! i was always wondering how i can make this without using that msg packet! Thank you so much! My aunt showed me how to make this from scratch in the Philippines but I can never find fresh tamarind here. I love this stuff so much. it's my favorite but i only make it with the packet. def gonna try your way and will look for tamarind pulp at the asian grocery stores here! Would you make the tamarind juice the same way if youre using the tamarind concentrate paste from the jar? Try making this with salmon belly too! It's so yummy!
Ivys Kitchen you can find fresh tamarind on Mexican grocery stores too. And the tamarind juice its a Mexican drink, I just mix the pulp with more water an sugar to taste, so delicious
Kaidan Alenko besides all american fast food uses MSG. And those steak rubs or any kind of seasoning...check ‘em, they’re using MSG on it.
Actually tamarind fruit is packaged and sold in several Asian stores or supermarkets around the US. That's what I'm using.
Tamarind juice and pulp are actually found in any asian markets. Also there are filipino sinigang packets that don't have the msg. Hope this helps
Too bas you're eating and producing msg already
I Adored you for making this Filipino Recipe, I loved Pork Sinigang in our Region..😚😘
# I❤PH
Ooh thanks for making this! Sinigang is one of my absolute favorite dishes! Definitely going to try your recipe with the tamarind made from scratch!
One of the best, if not the best Sinigang recipe here on UA-cam. I'm half filipino, half japanese and we always cook Sinigang here in Japan. Ugh! So goood!!!!
We usually use green peppers for this (siling pangsigang, which literally means peppers for sinigang), and the spiciness is very mild.
On point! I’m a Filipino and A health nut thank you for not using the Knorr and using the real tamarind.
im half american and italian but filipino cuisine are among some of the best ive tasted in the world. this is pork stew is sour but it is incredibly delicious! omg
Thanks for featuring this famous filipino dish of ours. I agree with you by using the traditional tamarind. Love it!❤️❤️❤️
Oh my! The way you cooked "sinigang" is so amazing!! A newbie like me learned again from your video. Thank you!
LOL that cracked me up when you had to step back from tasting the sourness of the tamarind.
As a Filipino you are one of my favorite female food vloggers.
Thanks for featuring "sinigang"! I crave this at least once a month though I will apply the searing method next time. I'm sure it adds more flavor that way. You're awesome!
Pai, love your presentation. Its making me hungry, one of my comfort food especially on cold days. God bless
Tasty :P Being Filipino, we have this pretty regularly :D
If you're new to it and want to try it, here's some common questions :D
-What meat can I use?
Beef and pork works really well and preferably with bones in. Chicken might not work but that's because we haven't tried it. Fish works perfectly well too :P We used Sea bass, Salmon, Tilapia, Milk Fish etc... Flat Fish like Dab might be difficult to work with though. Just cut the fish into segments and put directly in the pot with water. If you're adding Fish, you may want to add some ginger. Oh and Shrimp is good as well.
-Is there a vegan alternative?
I'm not sure if it might work but Shitake and oyster mushrooms might work :/ The meat is really important on making the broth so use mushrooms that will make a really strong mushroom broth. Also, increase the taro and bok choy :P
-What Vegetables can I use?
Any leafy greens work well! In my Family, we use Chard and sometimes spinach since they work well. Chinese Cabbage works extremely well and we even tried it with kale! Savoy Cabbage and Broccoli works as well :P You can also omit the taro if you want. The essentials are just green/long beans, onion and Tomatoes. Frozen tomatoes work perfectly on this dish so if you're like us who grows lots of Tomatoes in the summer, freeze them and enjoy a nice hot Sinigang stew throughout the winter!
-Can I omit the spice?
Absolutely! You can remove the spice altogether or replace it with whole peppercorns if you want to retain some heat!
-What if I can't find Tamarind?
The sour agent doesn't really have to be Tamarind. There's a lot of variation and you can use any 'smooth' vinegar if you want like Apple cider vinegar or palm vinegar. Limes can also be used since some people in the Philippines use Calamansi (Philippine lime) but add this at the end of cooking. Unripe guava or mangoes can also work. Add sourness until your broth reaches a smooth, comforting sourness.
-Any side seasonings?
Fish Sauce with lime should do the trick! If you're Vegan, use salt and lime.
-How long does it last?
It can last 3-5 days depending on temperature and if you add taro.
Kuya Dan
Kuya Dan Thank you so much for your extra info.
Kuya Leinad well chicken doesn't work because we have a different name for it. sinampalukang manok. which is a tamarind base soup but not like sinigang. and I think chicken is too delicate to be used for sinigang
CzarAice01 Yes that's why I put 'might not work' but I couldn't really confirm if it really won't work.
We just make Tinola with Chicken :P
Kuya Leinad you had to say tinola... and it's 6:40 and I'm starving.. AND YOU MENTION MY FAVORITE DISH... I hate you right now
you can also put the taro in earlier so you can crush it to make the broth thicker.
It's her version! JS..
I know and there's nothing wrong with it. I'm just saying for people who are reading the comments.
Gabriel Angelo Sanchez I was thinking about it too. 🍽
Gabriel Angelo Sanchez
Hmmmm good idea
Gabriel Angelo Sanchez It's what I do too! I'm filipino by the way and my son's name is the same as yours!
This is good everyday!! Thank you for the recipe mam. keep up.
Thanks for making this!! Now I'm craving some.
Hi, Pai! I don't know if someone already mentioned it in the comments section but usually, when we eat sinigang with rice, we eat it with a condiment made of fish sauce and the banana pepper from the broth itself that we mush in the fish sauce to make it extra spicy. Ugh, this made me hungry!!! Thanks for sharing!
Thanks for the tip!
Pailin's Kitchen Also, the aroma and flavor of banana chilies are so distinct that it cannot be left out. If you want a spicy Sinigang you can use the banana chilies and birds eye together
I love eating it with pork chicharon or crispy salted fish instead of fish sauce..
Jerome Daclison
You dont have to eat it with rice, it is soup! I just had some without rice.
welll you don't need to be filipino to understand that as most asian eat rice with everything :) and I'm not asian but I'd eat japanese rice with everything if it wasn't super expensive in canada haha
You know, in Vietnam, we use taro a lot in goat hot pot. We normally fry it first to help the taro cubes hold their shape better when cooked in the soup. Otherwise, it tends to become mushy and kind of dissolve into the broth.
Như Phương in the Philippines we like it slightly being dissolved into the soup to give it an extra thick and mushy texture.
👏 i am a filipino and i admired your Courage to cook our food thank you
Tried this recipe out and I loved it!!! Thank you so much
Sinigang add-ons:
eggplants
okra
winged beans
Ruadhagain Thats your version of sinigang, this one is her version.
@@itsprobablyneil3495 yep, those are add ons. Meaning optional.
Cabbage, sweet potato tops, mustard... basically any leafy vegetablr of your choice 😊
@@itsprobablyneil3495 There are a lot of Sinigang variations depending on the meat, souring agent and thickening agent... like:
Meat: Pork, Milkfish, Shrimp
Souring Agent: Tamarind, Guava, Bilimbi, Unripe Mango
Thickening Agent: Taro, Miso, Purple Yam
Greens: Bok Choy, Water Spinach
If you guys like the real authentic Sinigang..you should use authentic ingredients..
Tamarind was perfect for it..!
Im a Filipino & a cook..
PS: Sinigang does'nt need a sugar in it..😆💕
Thank u Pai for cooking Filipino Food Love it ♥
My dad’s relatives in the province, they cook sinigang from scratch too!! It’s actually better than what’s in the pack! I love your version! 💕
Super love. Thank you for bringing pinoy dish on your channel 😍😍😍😍😍
How come I’m just now finding out about this channel, so good
This is my favorite dish of all time! 🤤 You can also use fish sauce as a seasoning, or as an add on while eating. Yum! Another favorite of mine is sinigang using green mangoes. Some also add watermelon and that I still have to try. 😊
My family uses kamias, just because we need to put to good use the fruit which grows in bountiful clusters on our tree.
Water melon? Some people add leche flan
My all time comfort winter food, yum!
i made this today Pai and its sooooo good!~ thanks for the recipe
Hi Pai! Love your articulation and exotic ingredient tips! You're beautiful, inside and out :)
Ray Radiance THIS is a lady we can never ever get. So.... stop dreaming.
Lol! :)
Love love love!! My favorite Filipino dish!!!
Ohh that’s a family comfort food to a rainy , snowy or any day, tnx Pailin for featuring our favorite “Filipino Sinigang” to ur channel 💗😊
One of my comfort food 😍 sinigang! This is perfect to eat during cold and rainy seasons😊
Taro is used to thicken the soup and also we add sliced white radish (daikon). Likewise, as an alternative to tamarind; you may use guava fruit, bilimbi (kamias) or cotton fruit (santol) but do not mix.
you made me hungry...thai food is my favorite too..
👏👏👏Nong Pai, that's exactly how I cook Pork Sinigang. The searing just adds more flavor to the broth. This is my comfort food when I'm having homesickness. Perfect for rainy days.
Before there any commercially available tamarind sinigang packs in the market, my mother used to to include the whole tamarind fruit to boil apong with the meat. When the tamarind gets soft, we strain its juice back to the soup then you may just adjust the flavor to taste.
huhuhu gutom na akoo
I love how Pai adores so many dishes from neighbouring countries as well. Thank you for showing us your way of cooking pork sinigang (which I consider as our national dish since adobo is from spanish people). May I request a recipe for Singapore's Salted Egg Potato Chips?
Max Zam Adobo is actually a native technique of preserving meat. Only the name Spanish. And in Visayas and Mindanao, sinigang is a relatively new dish brought by knorr and maggi. Sinigang is a largely Luzon dish.
Both Adobo and Sinigang are Ancient Filipino dishes...Ancient Adobo was made with salt but the Chinese influence introduced soy sauce as an alternative, when the spanish arrived it reminded them of a similar dish they cooked with vinigar and salt that's why they called it Adobar which eventually became Adobo...the original pre-colonial name of the dish was lost in history.
Queen of Manila and Tondo Philippines ...sinigang is not ancient gaga,,,
Sinigang is an ancient dish because we have been cooking it even before the Spanish colonized us...other ingredients may have been added like tomatoes which don't exist in the Philippines prior to colonization but it's still the same dish just modified...The same goes with Adobo, The real name of Adobo was lost to time but it is still a Filipino original. At first Adobo was cooked with salt instead of soy sauce but with the trade with the Chinese soy sauce was used as a substitute to salt.
Joseph Lin
what's with the attitude?
Yum! My mom likes making it with salmon and she got lucky at the store last weekend and scored a bag of salmon belly scraps from the fish counter for just $3. We didn't have the packet but we had lemons and she used those to make the best sinigang she's ever made! We also like to add okra 😊
I was trying to teach my nephew how to make "Chicken Adobo" and ran into your youtube channel. I'm now a fan...good recipes and I love your fun personality in the kitchen!
Instead of tamarind, I use lemon ! I also add Mustard greens and plenty of tomatoes.
The moment you said you're making it from scratch and no packages needed, the inner intense Filipino side of me awaken. I was like "Yes Pai, yeeeeeeeeeess! You go do that girl!" Hahahahaha
Love that you didn’t use the sachet and went the traditional route like how we used to make it at home. Authentic stuff. I’m a fan! Okra, chinese eggplants and winged beans are traditional veggies for pork sinigang as well.
Love how you made it, and love spicy as well 🙌🏼👏🏻👍🏻