Sinigang is a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind (sampalok). It is one of the popular viands in Philippine cuisine.

Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, bilimbi, or unripe mango. Seasoning powder or bouillon cubes based on tamarind is also used in place of natural fruits. Meat in sinigang (e.g., fish, pork, beef, shrimp, or chicken) is often stewed with tamarinds, tomatoes, garlic, and onions. Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong).

Additional info

Difficulty level:
3 - 5
Preparation time:
5 minutes
Cooking time:
25 minutes


600-700 grams of milkfish steak
80-100 grams of green bean
400-500 grams of water spinach
2-3 tomatoes
5-7 radishes
1 onion or red onion (or purple onion)
3-4 garlic cloves
2-3 centimeters of ginger
1 tablespoon of soybean paste or miso paste (Japanese fermented soybean paste)
chili peppers or large red chili peppers, at will
2-3 tablespoons of fish sauce
1 liter of vegetable stock or fish stock
1 tablespoon of tamarind paste
2 tablespoons of cooking oil

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.