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Long green beans (sitaw): Green beans are good for heart health. Sinigang is undeniably a refreshing and appetite-boosting dish well-suited for the country’s nature-assigned climate. Although foreigners have mixed views about this dish – claiming that it is too sour for their taste – Filipinos remain undaunted over the negative views to their beloved sinigang.  Seasoning powder or bouillon cubes with a tamarind base are commercial alternatives to using natural fruits.. In the union of Philippine showbiz icons, Ding Dong Dantes and Marian Rivera, Chef Margarita Fores whipped up shrimp sinigang for the couple’s wedding. Also, with the Tagalog giving birth to what is ‘usually’ called as Sinigang, we could expect that the many different variations of this soup other than what it is generally ‘assumed’ to be, are the variations which the Visayans and Mindanaoans have put into life. It has anti-oxidants similar to those in green tea. There are many variations of the dish and it can be prepared in any way. The different types of Sinigang could either be a result of the distinction in the souring agent used or is due to the kind of either meat or the seafood used. Nothing beats when you’re working on with that ‘thing’ you love, indeed. And, singing has health benefits, too! [online] Available at: http://www.ethnicgroupsphilippines.com/2017/02/07/sinigang-a-filipino-classic-comfort-food/ [Accessed 25 Mar. Sinigang, a Filipino Classic Comfort Food | Ethnic Groups of the Philippines. Did you know that Sinigang, with the usage of tamarind as its base, is similar to some of our neighboring countries’ favorite dishes? Also, fish sinigang’s primary ingredient is milkfish (bangus) or any local fish like maya maya and lapu lapu. All that’s left to us is the knowledge that Sinigang has existed long enough that it could be tagged as ‘indigenous’. Both recipes represent the Filipino culture and many consider these dishes as staples in the traditional family gathering. Siling mahaba or green long peppers, talong or eggplant, labanos or radish, okra, gabi or taro corms, kangkong or water spinach, and sitaw or yardlong beans. In this award, Sinigang is well-recognized as both grounded on its Filipino signature yet, at the same time, is the main figure representing how Filipino cuisine is not in stagnancy but is in a constant and innovational journey of further enhancement! With its sour soup, sinigang is marked as Filipino comfort food. Food historians even commended sinigang for being a refreshing and appetite-boosting dish perfect for the Philippines’ tropical climate. Post was not sent - check your email addresses! [online] Available at: http://www.medicaltourism.com.ph/main-course/sinigang [Accessed 25 Mar. With the term original used- assuming that it pertains to the identification of ‘first’ form which the dish has been prepared and NOT to bring down others with the use of possible arising logic that they are ‘less original’. It rouses the senses because of the sourness and slight spice. A Taste of Filipino Culture in Sinigang – SENSE ASEAN. [online] Available at: http://www.seasite.niu.edu/tagalog/tagalog_default_files/philippine_culture/pagkaing%20pilipino/more_on_sinigang.htm [Accessed 25 Mar. Basically, it is a dish that can be enjoyed by all. Although every variation of Sinigang has a generally followed instructions of preparing it, this dish isn’t restricted to the many possible modifications that a cook can put. Did you know that Sinigang existed even before the Hispanic era? Nonetheless, it’s still Sinigang at the end… changes may have been made at a certain degree, it’s still the Filipinos’ No. Anyway, that’s for us to set aside for now. Sinigang is an innovational form of a dish and few of its evidence is the existence of Sinigang paella and yay, Sinigang with watermelon?
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