Beef, Taro, Tomatoes and tropical vegetables cooked in savoury sour tamarind broth best served with rice and hot fish sauce dipper. It is a hot soup but it tastes so fresh making it an ideal soup for places where its humid and tropical.
This is my fourth post regarding sinigang because its a family favourite, I think I have one more left to post which is the shrimp version. If you have been following my posts I already had a version for pork, corned beef and fish and this is the 4th installment which is made out of beef usually brisket or ribs. This dish is nearly similar to other South East Asian dishes such as the “tom yam” of Thailand, “sayur asem” of Indonesia, “canh chua” of Vietnam and “singgang or “Malaysia”, which I guess are of the same origin as most of them traditionally use tamarind as the souring agent. So far for its history I am still unsure what is its origins as I can’t find any references on the net so if anyone knows please do let me know as I am interested in knowing how this wonderful dish did invnted.
If you love the following dishes that I mentioned above or love sour soups this it a must try, trust me you will get addicted to it.