Filipino friends, please let me know what you like in your sinigang in the comments!
I got so many request for this recipe, and I am very happy about that because it’s one of my favourite Filipino dishes! I remember the first time having it and thinking “it’s like the Filipino tom yum!” Sinigang is a sour soup, owing its sour flavour from tamarind. With lots of veggies and hearty pork ribs, this is the perfect healthy winter dish.
Nowadays, most people make sinigang using a powdered soup mix, but I make mine completely from scratch and you’ll see that it’s really not any more difficult! Change up with protein if you don’t eat pork, as sinigang can be made with any kind of protein. Change up the veggies, too, if you like!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Sinigang pork ribs 😋
I live in the PNW and this speaks to me… Salamat Po.
She’s more Filipino than Filipinos coz most of them still using packets. What are you gonna do when you live off the grid. Oh! Can’t make sinigang coz idk how to cook it without the packet.
Where’s the rice? Hehe. It’s so good with rice.
6:30 that says boy choy not bock
ssshhhhOy
saw swee, this is an old video, i prefer how you look today.
She is so cute. Love my Asian ladies from🇵🇷much love
My son-in-law is Filipino and we enjoy sinagong often. It is very good. We have a slightly different recipe.
You're definitely one of my fave food youtuber Pai. Tamarind sinigang is nice but I love Mango or Guava sinigang.
Good call on buying peeled taro. Peeling the skin off makes my hands itch.
You are adorable and I like your way of cooking 😋
I can’t find tamarind pulp!!! What a bummer.
Thank you…. Because you like Filipino food
You shouldn’t use metal tongs on enameled cast iron
Great take on a Filipino classic. I love how you play around with the basics while keeping the integrity of the original dish. My mom also used real tamarind – I think I'll revisit that.
I usually don't use rib meat nor searing but you doing so puts layers of flavor(all that collagen and bones) and taro gives body to the broth. Well done!
😊😊🌹🌹🌹🥰😍😍
I cook this with beef shank and ox tail. Then use only veggies and daikon. It’s my fave and I’m making it today. I’ve been making this for the past 20 years. – made by a Thai mex.
Wonderful. Very very good.
Very good dear and you are adorable. 😊
Yum !
We usually use green peppers for this (siling pangsigang, which literally means peppers for sinigang), and the spiciness is very mild.
we use wash rice instead of just water
We like to add banana peppers or jalapeños