HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
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.
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. 😁
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).
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!
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.
@@LuciferLizardo 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.
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!
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!
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.
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) :))
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.
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!
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.
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 need to put a little salt or fish sauce for a balance taste. Or you can dip the pork in the fish sauce before eating it. Sinigang is so addicting, its my favorite comfort food. With rice of course.
Dear Pai, from all those RU-vid 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!
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.
you can put in the tamarind before you put the vegetables, boiling the tamarind a bit longer with the meat , makes it more tastier. you can also put siling pansigang. (a green, longer chili), it will lessen the after taste of the pork and makes the soup more refreshing.
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!!
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!
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.
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! :)
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! 🤤🤤🤤
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 :)
Sinigang is my favorite dish, specifically Pork Sinigang. It is my comfort food. This version of yours looks very delicious. I would like to try it too. It is also common in Sinigang to add slices of Daikon Radish so that the dish would have a crunchy side. Some would also add taro if you want to make the soup thicker. For the leafy greens, you can prevent it from being overcooked by adding it into the dish right after the sinigang is cooked. Turn off the stove, put the leafy greens in the pot, and immediately cover the pot with the lid. The leafy greens will cook on its own because of the remaining heat and the steam that is contained in the pot
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
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.
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!
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
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
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,...
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.
Sinigang is sooo good on rainy days. I remember coming home from school during a cold, rainy, windy day and a bit drenched, despite, having an umbrella. While coming home, the sinigang smell from the neighborhood carenderia drifted by and, man, that was enticing! I had to drop by! I ate my dinner there and the soup! O.M.G. The hot sour soup warmed my cold bones~ ahhhh heaven 💖... slurps in bliss while rain pattered and thunder roiled in the distance 💕
One of the best, if not the best Sinigang recipe here on RU-vid. I'm half filipino, half japanese and we always cook Sinigang here in Japan. Ugh! So goood!!!!
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
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.
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.
Banana peppers are particularly, specifically used in Sinigang for a reason. The flavor and aroma of banana peppers are what suited this dish the most out of all the other kinds of peppers. And they are spicy too. The taro is meant to thicken the soup. Sinigang is BEST eaten with a sawsawan (something on the side to season it with for more flavors) mainly made of patis w/calamansi and labuyo chilis. But nicely done, this version of yours. 👍😊 Love from the Philippines.
When I make sinigang, I like to just boil either the pork belly or pork ribs for around 15 to 20 minutes, together with gabi (or taro), and then add all the other vegetables and the seasoning after that. In the Visayas, we also have what we call batwan which we use in place of tamarind. You can also do fish sinigang (minus the taro, though).
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!
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!
I cook this every once a week. Pork ribs and jowls sinigang with lots of okra, water spinach, string beans, radish, onions and tomatoes. Tamarind and Batuan is my oprions as souring agent.
@@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..😆💕
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 😊
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
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
Hi Pai! I got to stumble on this video and watched the whole process how you cooked sinigang. This is definitely much more authentic than how we usually cook it. Please do not mind the other Filipinos' comments about what wrong or right about your recipe. They do not know what they are saying. Just being honest. Great job tho! 👏
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!!! ☮️🖖🏽
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 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
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.
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.
my grandma would chop some taro into very small pieces and boil them together with the pork until it dissolves. it makes the broth thicker and creamier
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!
Taro adds flavor to the sinigang but the main role of taro is to thicken the soup , it's better to add together with the pork . Best dip is fish sauce with calamansi and fresh red chili
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.
I'm a Filipino and this is an absolute staple. Very easy to cook too. I'm actually torn between this and another Philippines dish called "Nilagang Baboy" 😅, both of them are just 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. 😊
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. ❤❤❤
I made pork sinigang recently using tamarind and not the packet kind and it was so delicious that I'm actually making another batch tomorrow. From scratch of course! Thanks for showing us how to use tamarind for cooking.
It's great to know that another Filipino food is being recognized worldwide. My mother taught me to boil the meat at the same time with the sour fruit especially pork and beef so that the meat will absorb the sour taste more. Ripe guava, a popular fruit used by the Kapampangans in sinigang na baka is really great . When we used guava in fish it is called bulanglang and it"s one of our favorites here in Bataan coz being a next province to Pampanga, know for great recipes and where sisig originated, there are lots of kapampangans here, and my mother in law is one of them. But i had one sad experience with fish (milkfish) sinigang with ripe guava. When i was in college (1983-1987) one my board mates brought 5 fatty milkfish from their fishpen in Rizal i cooked them all with guavas to share with my other boardmates. To my disappointment my boardmates from Laguna, Cavite, Rizal Batangas, all southern part of Luzon did not like them coz they're somewhat smelly like under arm odor. Only me and those from Bulacan, another province next to Pampanga enjoyed the dish. Others protested that i should had just fried the milkfish or cooked them with tamarind fruit sinigang. What a disaster. I ate the dish for 3 days in a row for lunch and diner and i was constipated coz too much guava coz constipation for me.
Hi Pai ... sinigang is one of my favorites to have most especially when it's cold and rainy outside. But, .... unlike yourself, ...I prefer using the small taro for it's sticky consistency. Fresh steam rice, ...on the side, - fish sauce with pepper (siling labuyo) and ... kalamansi (Philippine lime) mixed in the dip - aahhhh.... now, you got me hungry !!!
To make it more authentic use Tamarind Fruit directly from the tree. Shld be unripe. Boil it and squeeze until juices comes out. The reason why we dont add red chili pepper instead we used green chili pepper (Filipino Chili) bc Sinigang is really paired w Patis(fish sauce) w Sili Labuyo and Calamansi. The meat is dipped in the sauce or you put some of the sauce on the rice w your pork and sinigang soup. There is always a proper way to eat them to fully appreciate Filipino Foods. 😊😅😋😋🇵🇭💯
