Sinigang, a savor you wouldn’t regret, is a clear broth or soup characterized by its sour, spicy flavor and traditionally tamarind-based (sampalok). Its variations may be in pork, beef, shrimp, fish, or chicken but my parents usually prefer to fish, choosing the cheaper one.
Though this is mainly a very tagalog word, Pampangos have their bulanglang, the Visayans have their tinola, and Bicolano’s cocido, both clear broth seafood soups made somewhat sour only with what the said drips of kalamansi at most.
Sinigang is also paired with other acerbic fruits such as kamias, bayabas, santol, and kalamansi, doubtless because these are all rich in Vitamin C. The use of this depends on your personal fondness of what is on hand or affordable.
Sinigang is being appreciated not only me and us but I can say even aliens if they would taste it, thus, exceeding some of our economic boundaries.
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