Yup! Its a thing. Sinigang is getting all kinds of different these days. It started off with Kanin Club’s (I think) Sinigang Rice and now we have all kinds of dry sinigang recipes all over. I had Sinigang Rice with Crispy Liempo a few weeks ago. I’m so crazy with Sinigang haha!
And I think it’s a good thing.
Filipino food innovation means our food culture is growing up and becoming more open to change. People are starting to explore it and finding the things they can do with it.
When does sinigang stop being sinigang and becomes something else? It’s so fun thinking about food and how to change it yet still maintain it’s personality or “kakanyahan”. In my Filipino food recipe book, Sinigang is traditionally a tamarind based soup. It can be a one pot dish meal because it is complete with protein, vegetable, and sometimes even starch such as gabi or camote.
But what if you lose the soup but maintain the taste and use the same ingredients? That is the question haha!
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