Sinigang

     Best soup for cold season you say? Want to taste the best one? Then, have taste Filipinos all-time favorite Sinigang.

Cravining for soup?

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     Sinigang is a pinoy version of sour soup and is perfect for cold season. Mostly associated with tamarind as a souring agent and enhanced with green finger pepper, gabi (taro), labanos (raddish), kangkong (water spinach), kamatis (tomato), paminta (pepper) and usually cooked with meat or fish. Here are some of the variation of sinigang:

• Sinigang sa Sampalok - Tamarind traditionally the souring agent used for sinigang. It is added at the beginning of the cooking procedure to bring out the soury taste of the tamarind. 

Ygoy: Tamarind as medicine

•  Sinigang sa Miso - Miso and seafood always blends together. Miso usually cooked with bangus (milk fish) or salmon.

My 3rd & 7th sense: Salmon belly sinigan sa miso

•  Sinigang sa Libas - Libas is a leaf that is mostly used as souring agent in the southern part of the Philippines or Visayans. It is incorporated in the dish right before it is served.

Manila old timer: Libas leaf

•  Sinigang sa Batuan - Jammed (I mean, not to the point that you have to crush the fruit.),  and cut into halves, this sour fruit will surely a counterpart of the tamarind soup.

Marketmanila: Batuan

 Sinigang sa Bayabas - Bayabas or Guava will put another check to our list. Aside from its sourly flavor, it gives a little sweet to the dish which also enhances the flavor.

Bayabas/guava