Sinigang, we all know, is Filipino soup dish with a very distinct sour taste… It would always be sinigang.. any Sunday is made special by this soup dish.. and any gloomy day can be brighten with a bowl of steaming hot sinigang..

I remember when I was a child, I used to make a list of different kinds of sinigang.. ranging from the type of meat used to the kind of fruit used to make it sour. I am very used to cooking sinigang as it is, boiling/cooking all the ingredients together. Then I married someone who’s roots came from Pampanga.. and I learned how to cook Sinigang by sauteing it.

Sinigang na Baboy sa Sampalok

Sinigang na Hipon sa Sampalok

Sinigang na Baboy sa Pakwan

If you are not familiar, here are some variants of our favorite Sinigang:

• Sinigang sa Sampalok – this is the most famous and most used
• Sinigang sa Kalamansi – often used in Seafood, specially in Shrimp
• Sinigang sa Kamias- used in Milk fish
• Sinigang sa Bayabas- often used in Beef and Pork
• Sinigang sa Santol
• Sinigang sa Pakwan
• Sinigang sa Strawberry

• Sinigang na Baboy
• Sinigang na Baka
• Sinigang na Isda
• Sinigang na Hipon
• Sinigang na Gabi (yes meron nito!)

Sinigang na Manok or Sinampalukang Manok to some is another type but this one does not use tomato unlike the other sinigangs.

I know most of you have tasted more than 3 kinds of Sinigangs, would you like to share what are your favorites?