sinigang recipe

C. Sophie

Discover the ultimate sinigang recipe—a flavorful, tangy Filipino soup with tender meat and fresh veggies. Perfect for a cozy, comforting meal!

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine Filipino

Servings 6 servings

Calories 350 kcal

beef or any protein of your choice: The traditional choice is beef belly for its rich, tender texture, but you can also use shrimp, beef short ribs, or fish (like bangus or tilapia) depending on your preference.
Tamarind Sampalok: This is the key to sinigang’s signature tangy flavor. You can use fresh tamarind pods, tamarind paste, or a ready-made sinigang mix for convenience. If you prefer a milder sourness, lemon or lime can work as alternatives.
Water: For the perfect broth you’ll need water to cook the meat and vegetables. Start with about 6-8 cups, depending on how much soup you want to make.
Vegetables: These are essential for flavor and texture. You’ll need:
Kangkong water spinach or bok choy (for a crunchy, slightly sweet touch)
Labanos radish, eggplant, and string beans (to balance the flavors and add heartiness)
Okra optional, but adds a nice texture
Fish Sauce: A few tablespoons of fish sauce will bring out the umami in the broth. If you prefer a vegetarian version you can substitute with soy sauce or salt.
Onions: Half an onion adds a touch of sweetness and depth to the broth.
Tomatoes: One or two ripe tomatoes help balance the sourness with their natural sweetness.

Salt and pepper: Adjust these to taste. A pinch of black pepper adds warmth and depth.
Chili optional: If you like a little heat, throw in a couple of bird’s eye chili peppers. It’s a nice touch without overpowering the dish.
Cilantro optional: Garnish with fresh cilantro for a burst of freshness and color.

Start with the beef(or your protein of choice): In a large pot, add your beef belly (or other protein). Pour in about 6-8 cups of water and bring it to a boil. If you’re using beef or shrimp, the cooking time will vary slightly.
Add aromatics: Once the water is boiling, add onion and tomatoes. These will infuse the broth with rich flavor. Let it simmer for about 5 minutes until the tomatoes soften and release their juices.

Incorporate the tamarind: Now comes the magic! Add tamarind paste, sampalok, or sinigang mix to the pot. Stir to dissolve it into the broth. The tamarind gives sinigang its signature sourness, so don’t be afraid to adjust the amount based on your taste preferences.
Simmer for flavor: Let the mixture simmer for 20-30 minutes. This allows the flavors to meld together and the meat to become tender.

Layer in the vegetables: Once the broth is full of flavor and the meat is tender, it’s time to add your vegetables. Start with radish, eggplant, and string beans. These hearty veggies will absorb the flavors of the broth. Let them cook for about 5 minutes.
Add the greens: Add kangkong (or bok choy) and okra (optional). These delicate vegetables cook quickly, so only add them in the last 5-7 minutes of cooking. This keeps them vibrant and fresh.

Balance the flavor: Taste your broth and adjust the seasoning. Add fish sauce, salt, and pepper to taste. If you prefer a more intense sour flavor, feel free to add more tamarind or a squeeze of lime for a citrusy kick.
Optional heat: If you enjoy a bit of spice, throw in a couple of bird’s eye chilies. Let them simmer in the pot for an extra burst of heat.

Final touch: Once everything is cooked to perfection, remove the pot from the heat. If you’d like, sprinkle a little cilantro on top for a fresh finish.
Serve hot: Serve your sinigang with a side of steamed white rice to soak up all that delicious broth. This dish is perfect for family dinners, casual meals, or any time you crave a comforting bowl of soup.

(Note: These values are approximate and may vary depending on the protein used.)

Keyword Comfort Food, Filipino Soup, Sinigang, Tamarind Soup