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Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: ''sampalok''). It is one of the more popular viands in Philippine cuisine, and is related to the Malaysian dish ''singgang''. While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the versions found in the Visayas and Mindanao may differ in taste (mainly ginger is an additional ingredient). Fish sauce is a common condiment for the stew. ==Ingredients== Sinigang is traditionally tamarind-based. Variations of the dish derive their sourness from ingredients such as guava, calamansi, bilimbi (''balimbíng''), or unripe mango.〔(The Souring Agents of Sinigang )〕 Seasoning powder or bouillon cubes with a tamarind base are commercial alternatives to using natural fruits. 〔 (Sinigang Recipe )〕 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 (''labanós''), water spinach (''kangkóng''), yardlong beans (''sitaw'') and eggplant (''talóng''). Most Filipinos like to cook sinigang with green long peppers in order to enhance the taste and add a little spice to the dish. ''Sinampalukang manók'' or ''sinampalukan'' (from ''sampalok'') is technically not a variation of sinigang, as the chicken has to be sautéed in ginger first instead of all the ingredients being placed simultaneously into the pot and brought to a boil. ''Sinampalukan'' is also distinguished by its use of shredded tamarind leaves, and is usually made together with ginger, onions, tomatoes, eggplant and spinach. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「sinigang」の詳細全文を読む スポンサード リンク
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