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  3. Just buy the sinigang mix in the asian store. Add salt AND fish sauce to taste. You always want to add salt first, to get the saltiness ALMOST to where you want it to be then add the fish sauce to get to your desired saltiness.

  5. Ginger and tomato purée (diced tomatoes yes) in sinigang??! I’m Filipino and a pretty serious home cook. There are tons of versions but NEVER came across a version with these 2 ingredients – definitely fusion. Caption is misleading – should’ve noted that it is but one version and not make it seem like it’s the definitive way of cooking sinigang

  15. Taro is the BEST vegetable for this IMO. The sweetness is the perfect contrast to the tang of tamarind. Not exactly sure which type, but my mom uses a variety that's not purple. The inside has the color of a white potato and after stewing in the soup it ends up having the creamiest texture. Paired w/ pork ribs and sitaw (apparently called yardlong beans in english), it's probably my favorite dish of all time. And if you're not eating it with rice, you're doing it wrong ;). Another variety my mom makes is whole fish with white radish. You can play with the variety for sure.

  19. One of my favorite comfort foods growing up. Pretty sure it’s not traditional, but my mom would serve this alongside a small bowl of pepperoncini with brine and fish sauce and we’d spoon a little bit in for an extra punch of umami.

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