How to Make Sinigang

by Contributing Writer

Items you will need

  • 3 lbs. pork, fish or shrimp, etc.
  • 2 tablespoons minced garlic
  • 1 medium onion, chopped
  • 1 packet sinigang tamarind soup mix (found in international food section)
  • 16 cups water
  • 1 bok choy, chopped in 1 to 2 inch slices
  • 1 bunch mustard greens
  • 1 daikon radish, chopped in thin round slices (optional)
  • ½ lb. string beans
  • 1 medium tomato, chopped fine (optional)
  • 1 medium potato or taro root, chopped in large chunks (optional)
  • salt
  • Large soup pan

After Adobo, Sinigang, a tamarind-based sour soup, is probably considered the national dish of the Philippines. Some liken it to a soup found in Thailand and in Thai restaurant, but this soup is generally more dense, with more ingredients. A sour soup can be very refreshing, lo-calorie and easy to make and is ideal for hot, humid tropical weather.Regionally, there are different variations, but in general, there is a Sinigang soup base, and the protein portion can be fish/shellfish, pork, beef, or chicken. But it’s most commonly served with pork or fish.

Step 1

Brown meat or fish with garlic, onions and salt.

Step 2

Add Sinigang mix to water in a large pot.

Step 3

Add string beans, tomato and protein, cook on medium heat for about 40 minutes.

Step 4

Add potatoes or taro root and cook for another 10 minutes.

Step 5

Add Daikon Radish, Bok choy and mustard greens and cook about 10 additional minutes.


  • Serve as soup or over white steamed rice.

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