How do you sour your sinigang? Sampaloc, hilaw na mangga, bayabas, katmon, alibangbang, kamias… the list goes on.
There are 10,000 species of plants in the country, so it is no wonder how sour soups can vary from place to place. Tips include using “hugas-bigas” or rice wash, or gabi to thicken the soup.
We encourage you to set aside the sinigang mix, reach for the closest sour fruit or vegetable available, and create your own savory sinigang. (If you love Sinigang, you might also like tangy Adobong Sitaw here).
Sinigang artprint
