Comments on: Sinigang na Tilapia

By: A scientist in the kitchen | Sinigang na Liempo

A scientist in the kitchen | Sinigang na Liempo — Fri, 25 Jul 2008 03:22:50 +0000

[...] Sinigang reminds me of home. This is the dish I used to cook when I am homesick. I like the salty-sour thick soup that goes with it. At home, we use sampaloc (tamarind) instead of the usual mix you can buy. And we use lots of gabi to thicken the sauce. We usually use pork belly or liempo for sinigang. [...]

By: maggie

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By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Thu, 24 Jul 2008 01:13:08 +0000

We used to have a kamias tree when we were growing up. I don’t know if we ever used it to make sinigang, though. I just remember we used to take the fruit, cut it, and use it to “write” on the cement ground. Or squish ants with it. ;D

By: Joelen

Joelen — Wed, 23 Jul 2008 13:47:55 +0000

Mmmm…. sinigang is a staple meal at our place, including adobo. This looks great and I wish I had access to some of the more traditional produce to add to my sinigang.

By: dhanggit

dhanggit — Wed, 23 Jul 2008 12:32:02 +0000

i love sinigang (whether with fish, chicken, beef, pork) i love it..its been longtime i havent cook some..my french family doesnt like them..its too sour for their taste buds LOL