Sinigang

We put everything and sour to taste.

Another famous Filipino dish is sinigang. It is typically sour and is most often compared to Thai's tom yam. Sinigang is famous for the variety of ingredients one can use as well as for its taste. It's either composed of stewed fish, pork, chicken, shrimp, or beef or a combination of one or two. In the photo, it's a combination of milkfish and shrimp. Its characteristic taste is attributed to the ingredient that gives its sour taste.

It is usually prepared with tamarind, tomato, leek, taro, onion, and vegetables which may include okra, spinach, radish, green pepper, and string beans, pechay, swamp cabbage, etc. You can put more veggies (as preferred).

If not tamarind, one can use guava, which provide a different sourness to this dish. It's so rich with Vitamin C but is less sour than the tamarind. If not guava or tamarind, one may use raw mango, calamansi, and kamias . Vinegar is not an option here. Powdered soup base or bouillon cubes for sinigang are also used in place of natural fruits. Don't forget the chilli. Personally, i like it when it's a bit hot. It adds to the flavor of the soup.

Boy, oh boy I am hungry already! :D