Sinigang and tamarind, a delightful combination
Sinigang is a popular sour soup in tropical Philippines. To make it, one uses the bounty of the terrain: fish, seafood, meat, garden vegetables, and souring fruits or leaves. The combination of one sinigang depends on what’s available and in season, making one realize that an appreciation for sinigang is an appreciation for food at their freshest state.
Sinigang is soured in different ways, using different fruits or leaves, but the most common souring agent is sampalok or green tamarind. One reason behind it is that tamarind grows as a backyard tree anywhere on the Islands, so it is easily available to anyone. Another reason is the green tamarind’s sourness suits any combination of sinigang ingredients. It gives a bold fruity tanginess that compliments fish, seafood, meat, and even just vegetables.
In the old days, to make sinigang, one had to boil the green tamarind fruits and mash the pulp, taking out the seeds in the process. It used to be a lot of work to get the sour out of the tamarind and into the soup! But these days, tamarind soup mix has made cooking sinigang a simpler and more enjoyable affair. Mama Sita’s Sinigang sa Sampalok Mix is made from green tamarind, providing a bold, fruity sourness that harks one back to the sinigang that Lola used to make.
Let Mama Sita’s take you on a flavor journey with this delicious recipe for Sinigang na Hipon sa Sampalok. https://mamasitas.com/recipes/sinigang-na-hipon-sa-sampalok/
-Mula sa Kusina ni Mama Sita
