How To Make The Most Sour Sinigang? (Mangoes, Pomelo, Seasoning, Sampaloc, Guava, Batwan)
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Filipinos love sinigang and we make it differently across households. In today’s test kitchen, chef Martin tries 6 ways (Mangoes, …
My favorite is tamarind which my mom always uses in her sinigang. Gusto ko kase sobrang asim.
you guys should check Kamias.
One time we ate in a restaurant and they used strawberries as a souring agent. At first I thought it was an odd choice to use because we are used to see strawberries as a dessert ingredient rather than a savory one. But it tasted really good!!! 💗🤤💗🤤💗
Were is santol
Kasoy cashew fruit is the best to use pansigang when it comes to fish!!!! Mindoro, Batangas and Bataan.
Dapat kasama si Sassa dito at Anne sa taste test!
Hey @FEATR, have you heard of 'Alibangbang'? You can try it as a souring agent too.
we use batwan in iloilo💜💜💜
We also use alternative souring agent dahon ng "libas at labog" po..
Somebody needs to come up with a BATUAN Powder🤙🏼
Kamias is a good one too. I dont know why it taste better for me but kamias is wmy preferred "pampaasim" on fish sinigang.
Hi just a suggestion, try Bilimbi fruit or Iba as what we call it in Visayas. It is very sour and much more nutritious!
Kamyas?
Glad and lucky to have batwan tree in our front yard in Bacolod.
Love this ep! Finally!!!! Namiss ko si Chef Martin!
You guys should try cooking sinampalukan. It's one my favorite sour soup next to Sinigang na Hipon.
Will it be a fun ep to cook all the different types of sinigang… Sinigang na baka, baboy, hipon, bangus, manok (sinampalukan) aaand then let random kids try it and let them decide which is the best sinigang? hahaha! And for fun make it super sour para katuwa the kids' expressions hahaha!
Wow! sarap po nyan! I support you po😊 (I also cook this on my channel po btw)
where's the Kamias?
There goes a riddle says "There are many trees in the forest but one is the best" and guess what, BATWAN is the best.
Shout-out people of PANAY. ☺️☺️
I use Lemons. It's the best. Never Knorr.
We also use kamias or santol as a souring agent
Batwan!
The ilonggos are raving about batuan but are totally clueless about the endangered state of this tree.
Ilonggos should start cultivating and preserving this species and not just harvest from the wild.
I don't use these sinigang mix concoctions. There are tamarind pastes out there, usually produced in Thailand, that contain at leat 65% tamarind, which offer a more natural and nice sourness. Using the fresh tamarind could be a little bit too acidic especially the after taste. Batuan could be a nice souring agent but it's hard to find outside the Hiligaynon regions, especially now that nobody cultivates it and the only source are wild trees. According to the latest survey, the Batuan tree is considered endangered and may disappear as soon as 40 years.
Maybe somebody should study the cultivation of batuan and try to market it. This will ensure the survival of this tree and will provide a unique filipino ingredient.
I have never heard of 'batwan' until today. But I have yet to see one.
Why no kamias and kalamansi?
Where can we get batwan ni manila?
I had been craving for some kansi!
Using the sampaloc leaves instead of the fruit would make less gritty I think. They’re harder to find but definitely worth it! Sinampalukan is my favorite kind of sinigang~
Why no Limon or calamanse
Pomelo and guava is best when combined with tamarind and/or sinigang mix
You missed to add in your list another sour fruit called kamyas
It's rare to find gooseberries. But that's one good souring agent too. We call it "Bangkiling." When I was young, there's plenty around our place and used it in sinigang as well. And because of this episode, I'm gonna explore more souring agent including premium ingredients like green kiwi, granny smith apples, and plum (skin's quite sour and turn the broth purple 😂)
Hi Erwan! I know it sounds odd but can I request for a video of a healthy meal plan for a week or two considering the food content for a PCOS person. Thank you and very much appreciated, hope you can soon. 😊
🤤🤤🤤
For me, i love knorr sinigang mix with sampaloc
My family uses santol as souring agent. It adds a malinamnam type of asim to the dish.