32 COMMENTS... read them below or add one

  1. OMG, look at those big prawns, I love anything with prawns. It reminds me of Thai Tom Yum Goong, I wonder if the taste is similar?

  2. Frankly speaking, I know very little about philippino cuisine and I have not heard oc this soup! What a great collaboration from my two favourite blogs :) this soup is full of wonderful ingredients and I can wait to try it.

  3. Thank you again Bee for giving me the opportunity to guest post! I really enjoyed making sinigang from scratch and my family did mention that they loved it and would never go back to instant mix again!

  4. Mmmm…looks delicious! Can’t wait to try at home. Just a question about the green chili. What kind do you use and do you saute whole (not sliced/chopped) with the red onions in tomatoes in step 1?

  5. This is definitely one my most favourite dishes from home. Sadly, I don’t make it very often because I just can’t seem to get the right balance of flavours so I always end up disappointed with. My sister makes a real wicked pork version of sinigang, I miss that.

    Thanks for sharing Trissa!

  6. I love prawns to the extend that I have to carry anti-histamine with me just in case I get the bumps! This dish look so inviting.. I am now curious about the taste. thanks for the recipe!

  7. Beautiful post! It’s so interesting; I think this soup has quite a few variations in South East Asia. The Vietnamese also have their own version (one that I’m familiar with) and it too makes use of tamarind, fish sauce and so on. The basis is also seafood -great with the lovely citrusy sour notes. How wonderful it is to see both striking similarities and personal touches amongst different cuisines.

  8. the picture really looks sumptous..however, i agree with Lexa i have never heard of cooking sinigang with sugar in it. Also, oil is never an ingredient for sinigang. Everything is just boiled and not sauteed.

  9. hahah, i also love this recipe. I am a filipino and we usually do this dish.. It’s really delicious and mouth-watering. But I really never add sugar on this. But I do saute onions, tomatoes, and shrimp, then add the broth of the shrimp, add the sour powder, let it boil and add the vegetables. :)

  10. I’ve never heard of adding sugar to sinigang. Also, have never used tamarind in sinigang na hipon [that’s usually reserved for Sinigang na Baboy (Pork) or Sinigang na Baka (Beef)]. Our family traditionally uses bayabas (guava) for seafood sinigang. For the veggies, sinigang always has kang kong (water spinach) and the ones using meat always has gabe (taro).

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