Where did sinigang originated in the philippines?
Answer:
Sinigang is a Filipino soup or stew characterized by its sour and savoury taste. It is most often associated with tamarind (Filipino: sampalok), although it can use other sour fruits and leaves as the souring agent.
Explanation:
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Answer:
Sinigang is a Filipino sour soup dish prepared with tamarind then with meats like pork, beef, chicken, fish and prawns, they also prepared with different vegetables like kangkong, taro, radish, string beans, okra, green chillies, tomatoes and eggplant.
A true Filipino dish that can be traced back even before the Spanish came to the Philippines, as suggested by food historians its origins are most likely indigenous hence there is no documentation of where and what is the origin of sinigang is. Having said that there are similar dishes on neighboring countries like the Malaysian Assam Pedas Ikan, Indonesian Sayur Asem, Vietnamese Canh Chua and Thai Tom Yam which can be an origin of Sinigang.
Through time this dish had evolved into many forms where souring agents were changed from tamarind to different fruits like guava, raw mango, calamansi, lemon, kamias and santol to name some but there is this new kid on the block where fruits are used not as a sour element but to enhance the flavour by adding a sweet profile to it hence strawberries and even watermelon is used. At first I was a bit skeptical on this new style of sinigang but after I tried it, the dish makes sense as the sweet flavour adds to the complexity at the same time complements the already existing sour, savory and sometimes hot profile.
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