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Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in Filipino cuisine.

Sinigang na Baboy.jpg
A pot of tamarind sinigang
TypeSoup or stew
CourseMain course
Place of originPhilippines
Serving temperatureHot
Main ingredientsMeat, vegetables, tamarind, fish sauce, onions, siling mahaba, tomatoes
VariationsPork, beef, shrimp, fish, chicken
Similar dishesPinangat na isda, paksiw
Other informationCan be served in many different forms



Sinigang means "stewed [dish]", it is a nominalized form of the Tagalog verb sigang, "to stew".[1] While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the versions found in the Visayas and Mindanao may differ in taste (mainly ginger is an additional ingredient). Fish sauce is a common condiment for the stew. The Malaysian dish singgang is derived from sinigang.[2]


Pork sinigang

Sinigang is most often associated with tamarind in modern times, but it originally referred to any meat or seafood cooked in a sour and acidic broth, similar to but differentiated from paksiw (which uses vinegar).[2] Other variations of the dish derive their sourness from native ingredients such as calamansi, kamias, santol, or unripe mangos. Guava, introduced to the Philippines via the Manila galleons is also used.[3] Seasoning powder or bouillon cubes with a tamarind base are commercial alternatives to using natural fruits.[4][5]

Sinigang typically use meat or seafood (e.g., fish, pork, beef, shrimp, or chicken) stewed with tamarind, tomatoes, garlic, and onions. Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), white radish (labanós), water spinach (kangkóng), yardlong beans (sitaw) and eggplant (talóng). Most Filipinos like to cook sinigang with green long peppers in order to enhance the taste and add a little spice to the dish. Another variation includes adding locally made miso.

Sinampalukang manók or sinampalukan (from sampalok) is technically not a variation of sinigang, as the chicken has to be sautéed in ginger first instead of all the ingredients being placed simultaneously into the pot and brought to a boil. Sinampalukan is also distinguished by its use of shredded tamarind leaves, and is usually made together with ginger, onions, tomatoes, eggplant and spinach.

Sinigang variations

Sinampalukang Manók from Baliuag, Bulacan
  • Sinigáng sa Misô (Sinigang with miso added to the soup as the umami element, usually with a tamarind base)
  • Sinigáng sa Bayabas (Sinigang that uses guava as the sour soup base)
  • Sinigang sa Mangga (Sinigang that uses unripe mango as the sour soup base)
  • Sinigang sa Kalamansi (Sinigang that uses calamansi or lemon as the sour soup base)
  • Sinigáng na Isdâ (Fish Sinigang)
  • Sinigáng na Baboy (Pork Sinigang)
  • Sinigáng na Hipon (Shrimp or Prawn Sinigang)
  • Sinigang na Baka (Beef Sinigang)
  • Sinampalukang Manók (Chicken with tamarind leaves)

See also


  1. ^ "sigang". Retrieved 16 December 2018.
  2. ^ a b Pamaran, Maan D'Asis (12 October 2016). "The Filipino-Spanish food connection". Philippine Daily Inquirer. Retrieved 16 December 2018.
  3. ^ The Souring Agents of Sinigang
  4. ^ Sinigang Recipe
  5. ^ Sinigang na Baboy Recipe

Further reading