Pork Sinigang (Sinigang na Baboy) Recipe

Pork Sinigang or "Sinigang na Baboy" or pork stew, it is sour and savory taste most often associated with tamarind (sampalok) popular in the Philippines and is related to the Malaysian dish "Singgang". 

Bangus Belly in Sinigang sa Bayabas

Bangus Belly na Sinigang sa Bayabas (Stewed Milkfish Belly in Guava)  is one of the variety in cooking sinigang using different souring ingredients like taramind (sampalok), sour apple or cotton fruit (santol) , bilimbi fruit or averrhoa (kamias) and etc.

Procedure in cooking for this recipe is almost the same to other sinigang, the only different is the preparation of the main ingredient. Bangus belly or any fish and meat use in sinigang sa bayabas is by putting salt into meat and leave for about 2 hours to overnight to catch the natural saltiness of the meat and the sweet and sour taste of the guava that gives additional flavor of the dish.

Sinigang na Bangus (Stewed Milkfish in Taramind) Recipe

Sinigang na Bangus or "Stewed Milkfish in Tamarind" is a type of sinigang (a Filipino sour soup dish) which is the Bangus as the major ingredient in making of sinigang dish. It is include tomatoes, and onions and taramind as souring based, with a variety of  veggies like okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish and some add ginger to lessen the stench of fish.

Sinampalukang Manok Recipe

Sinampalukang Manok is one of the popular sour soup in the Philippines. This dish are composed of chicken, vegetables, and tamarind leaves or tamarind blossoms. In northern part of Luzon they add ginger to remove the stench taste of the chicken and give additional aroma taste to the dish.  Some say that sinampalukang manok is just like sinigang dish, the only difference is the used of taramind leaves and blossom. Most of the time I prepared to cook sinampalukang manok than sinigang na manok because of the distinct taste of the tamarind leaves.