Sinigang is a hearty, Filipino tamarind-based stew, typically made with meat such as chicken, beef, pork, or seafood, along with a variety of vegetables. This dish is a beloved staple in Filipino cuisine and can be easily prepared in a single pot on the stovetop or in a slow cooker.
This easy, one-pot Sinigang recipe is incredibly versatile – you can use any protein you like, cooking it on the stovetop or in a slow cooker.
There are countless versions of Sinigang, from family recipes to personalized variations, as no two people make it exactly the same way.
In this guide, we’ll walk you through the different tamarind options and provide suggestions for additional ingredients to customize the dish to your personal taste preferences.
Sinigang is a unique Filipino dish that is both easy to prepare and highly enjoyable. It is often a go-to choice when introducing our non-Filipino friends to the wonders of Filipino cuisine!
If you love the comfort of Filipino food, come explore our other Filipino recipes like Beef Nilaga with Roasted Bone Marrow or Kasama-Inspired Longanisa Breakfast Sandwich!
Now let’s get started!
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Table of Contents
What Does Sinigang Taste Like?
Sinigang boasts a signature flavor profile that is sour, bitter, meaty, sweet, and salty.
This Filipino stew is a complex and flexible dish. Many Filipinos have their own cherished recipes that they prepare from memory, adjusting the flavors to suit their personal preferences.
When made with beef, chicken, or pork, Sinigang takes on a rich, umami quality from the fatty proteins. Conversely, when prepared with salmon or crab or whole fish, the dish becomes sweeter and more seafood-forward in taste.
The distinctive sourness of Sinigang comes from tamarind, a tropical fruit that produces bean-like pods containing pulp and seeds.
Tamarind is a versatile ingredient, offering a balance of sweetness and tanginess that harmonizes beautifully with a wide array of other flavors, adding remarkable complexity to the dish.
Sinigang can be made using a variety of souring agents beyond just tamarind, such as the fruit of the bayabas (guava) which also lends a unique flavor profile to the dish.
The combination of protein, tamarind, and a selection of starchy and leafy vegetables gives Sinigang a blend of bright, savory flavors that feels both comforting and invigorating!
What to Serve with Sinigang
Sinigang pairs perfectly with a fresh bowl of white rice! You can serve the stew and rice separately, allowing each bite to contain a spoonful of the savory stew and fluffy rice.
Alternatively, you can combine the stew and rice in the same bowl, letting the rice soak up all the flavorful broth.
My personal preference is the former, and when there’s only broth left in my bowl, I’ll pour the remaining rice into the stew to absorb every last drop.
Consider serving these easy-to-prepare dishes alongside your Sinigang for a more complete feast:
- Soy Marinated Quail Eggs
- Ensaladang Pipino (Cucumber Salad)
- One-Pan Pancit Bihon
- Air Fryer Veggie Lumpia
- Pandesal
Making Sinigang with the Powder Mix vs. Tamarind Concentrate vs. Tamarind Paste
There are multiple ways to get tamarind flavor into Sinigang, and it is not uncommon for family and friends to disagree over which ingredient is best for the dish.
While many people are loyal to pre-made sinigang mixes like Mama Sita’s, others argue that starting with fresh, whole tamarind to extract its flavor produces the best results.
In our opinion, we have our own preferences, but we can assure you that a delicious sinigang can be made using either approach – each method has its own pros and cons.
Table Comparison
Here is our comparison between the three most common tamarind products:
| Tamarind Product | Appearance | Pros and Cons |
|---|---|---|
| Powder Mix | small plastic seasoning packet | Most Convenient and easiest to find, but can be very salty and lacks depth of flavor |
| Tamarind Concentrate | a jar of thick, black syrup | Also convenient, because you can add it straight to the pot and adjust flavor to taste |
| Tamarind Paste | pressed bricks of shelled tamarind | Less convenient, but more natural flavor |
Powdered Sinigang Mix
In stores, powdered sinigang mixes are commonly labeled as “tamarind seasoning mix,” “sinigang mix,” “sinigang sa sampalok/bayabas/etc.,” or “tamarind soup mix.”
These are the most convenient and easily accessible options, typically found in grocery stores or available online.
These pre-made mixes usually contain a blend of ingredients such as salt, tamarind, onion, citric acid, and sometimes even shrimp powder.
Tamarind Concentrate
This comes in a jar and looks like a thick, black syrup. A little goes a long way with this ingredient, and it is as convenient as the powder packet because you just add it directly to the pot.
You can find tamarind concentrate in major Asian grocery chains or local Indian spice markets.
Tamarind Paste
These are pressed bricks of shelled tamarind. In order to use this in cooking, you need to take a portion and let it sit in hot boiled water to extract the flavor. Then strain out the seed and pulp, so you can use the tamarind water to season the pot.
You can find tamarind paste in the same places where tamarind concentrate is.
Our Review of Tamarind Ingredients
While sinigang made with the mix is certainly not bad, we find that using tamarind paste or concentrate can produce a more flavorful dish.
The powder mix can sometimes be overly salty and lack the depth of flavor that the real tamarind ingredients provide.
In our experience, Sinigang turns out best when we season it to taste and use premium ingredients. That said, we do keep a packet of mix on hand for those times when we want to quickly throw together a pot of Sinigang with minimal effort.
Tips for Making the Best Sinigang
- Consider your tamarind ingredient
Choose which tamarind ingredient you want to use based on your preferred balance of convenience and taste quality.
The powder packet is the most convenient option, while tamarind paste offers the best flavor, though it requires more effort to prepare.
- Add the ingredients to the pot in stages to ensure even cooking.
Start with your protein, then add the starchy vegetables, and finish with the leafy greens. This way, everything will be cooked to perfection – no mushy veggies or overcooked meat. By layering the ingredients, you can ensure they all finish at the same time for a perfectly balanced dish.
- Use your favorite ingredients
Sinigang’s homey, comforting nature allows you to customize it with your favorite ingredients. Feel free to add broccoli and beef, or throw in extra taro – whatever makes your mouth water as you wait for the stew to finish cooking!
Ingredients
- 6 cups water
- 1 packet tamarind soup base mix (See alternatives below.)
- 1 lb meat of choice beef, pork, chicken, seafood. See Note 1.
- 1 lb daikon radish sliced
- ½ eggplant sliced
- 1½ cups okra. See Note 2.
- 3 tomatoes diced
- 1 onion sliced
- 2 cups spinach
- 3-5 baby bok choy
Note 1. If you are cooking red meat, we recommend to prepare the meat before starting this recipe. These preparation steps help remove any blood and impurities, resulting in a cleaner, more flavorful stew.
For the stovetop method, soak the red meat in a bowl of cold water for 1 hour before starting the recipe. For the slow cooking method, parboil the red meat by bringing a pot of water to boiling, then add the meat in and boil for 5 minutes. Rinse off the boiled meat before adding it to the slow cooker.
Alternative to the Seasoning Mix
- ¼ cup tamarind paste or 1-2 tbsp tamarind concentrate, to taste
- kosher salt to taste
- fish sauce to taste
Other Ingredients to Consider:
- long beans
- taro
- cabbage
- water spinach
- sweet potato
- broccoli
- tomatoes
- zucchini
- kalabasa (kabocha squash)
- mushrooms
- bell peppers
- chili peppers
Note 2. Okra is a very common ingredient in sinigang, as its skin and slimy interior contribute to the stew’s flavor and thickness. However, some people may be picky about okra.
The amount of okra flavor released into the stew can be controlled by how you cut it. Cutting the okra in half lengthwise or chopping it will result in more of the flavor and interior being released into the dish. Leaving the okra whole will result in a more subdued okra flavor that can be easily avoided. Both methods produce a delicious outcome!
I enjoy okra, while Elijah prefers to avoid it. As a compromise, we cut the okra in half, exposing just a small, round cross-section to the stew. This allows a subtle touch of okra flavor to infuse the dish without being too overwhelming.
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Recipe
Sinigang Slow Cooker Method
- Combine water and tamarind soup packet into the slow cooker.
- Add your protein to the slow cooker. Turn on low for 6 hours.
- At about 3 hours remaining time, add your daikon radish and optional starchy vegetables. Stir and let cook.
- At about 2 hours remaining, add your okra, eggplant, tomatoes, onion, and other optional vegetables (that aren’t leafy greens.) Stir and let cook.
- At 20 minutes remaining, add your leafy greens. Stir and let cook.
Sinigang Stove Top Method
- In a large pot, preheat oil over medium heat.
- Sear the protein, working in batches if needed so as not to overcrowd the pot.
- Return all the protein to the pot. Add water and tamarind soup base mix. If using the alternative tamarind paste/concentrate, add them and season the water with kosher salt.
- Bring the water to a boil, then lower to maintain a simmer for up to 2 hours or until the protein is tender. While cooking, skim the surface for any impurities.
- At about 30 minutes remaining, add your daikon radish and optional starchy vegetables.
- At about 15 minutes remaining, add your okra, eggplant, tomatoes, onion, and other optional vegetables (that aren’t leafy greens.)
- At 3-5 minutes remaining, add your leafy greens.
- If using tamarind paste/concentrate, taste for final adjustments using the tamarind (for sourness), kosher salt, and/or fish sauce (for saltiness.)
Final Thoughts
This comforting and invigorating Filipino stew invites you to explore its bright, savory flavors by customizing it with your favorite ingredients. Indulge in the satisfying balance of sour and tangy notes that make this classic dish so mouthwatering!
Check out more of our easy and delicious Filipino recipes like Arroz Caldo or Beef Caldereta!
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Comforting One-Pot Sinigang (Filipino Tamarind Stew)
Equipment
- Our Place Perfect Pot for stovetop method
- slow cooker for slow cooker method
Ingredients
- 6 cups water
- 1 packet tamarind soup base mix (See alternatives below.)
- 1 lb meat of choice beef, pork, chicken, seafood. See Note 1.
- 1 lb daikon radish sliced
- ½ eggplant sliced
- 1½ cups okra
- 3 tomatoes diced
- 1 onion sliced
- 2 cups spinach
- 3-5 baby bok choy
Alternative to the Seasoning Mix
- ¼ cup tamarind paste or 1-2 tbsp tamarind concentrate, to taste
- kosher salt to taste
- fish sauce to taste
Other Ingredients to Consider:
- long beans
- taro
- cabbage
- water spinach
- sweet potato
- broccoli
- tomatoes
- zucchini
- kalabasa (kabocha squash)
- mushrooms
- bell peppers
- chili peppers
Instructions
Sinigang Slow Cooker Method
- Combine water and tamarind soup packet into the slow cooker.
- Add your protein to the slow cooker. Turn on low for 6 hours.
- At about 3 hours remaining time, add your daikon radish and optional starchy vegetables. Stir and let cook.
- At about 2 hours remaining, add your okra, eggplant, tomatoes, onion, and other optional vegetables (that aren't leafy greens.) Stir and let cook.
- At 20 minutes remaining, add your leafy greens. Stir and let cook.
Sinigang Stove Top Method
- In a large pot, preheat oil over medium heat.
- Sear the protein, working in batches if needed so as not to overcrowd the pot.
- Return all the protein to the pot. Add water and tamarind soup base mix. If using the alternative tamarind paste/concentrate, add them and season the water with kosher salt.
- Bring the water to a boil, then lower to maintain a simmer for up to 2 hours or until the protein is tender. While cooking, skim the surface for any impurities.
- At about 30 minutes remaining, add your daikon radish and optional starchy vegetables.
- At about 15 minutes remaining, add your okra, eggplant, tomatoes, onion, and other optional vegetables (that aren't leafy greens.)
- At 3-5 minutes remaining, add your leafy greens.
- If using tamarind paste/concentrate, taste for final adjustments using the tamarind (for sourness), kosher salt, and/or fish sauce (for saltiness.)
Notes
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Tried this recipe out and it was the perfect balance of tangy and salty! Loved it, reminded me so much of home <3