Sinigang
Sinigang is most often associated with tamarind in modern times, but it originally referred to any meat or seafood cooked in a sour and acidic broth, similar to but differentiated from paksiw (which uses vinegar).[6][7] Sinigang typically uses meat or seafood (e.g., fish, pork, beef, shrimp, or chicken) stewed with tamarind, tomatoes, garlic, and onions.Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi, which serves as a starchy broth thickener[8]), white radish (labanós), water spinach (kangkóng), yardlong beans (sitaw) and eggplant (talóng).Sinampalukang manók or sinampalukan is technically not a variation of sinigang, as the chicken has to be sautéed in ginger first instead of all the ingredients being placed simultaneously into the pot and brought to a boil.[19] Around the east coast of Peninsular Malaysia, particularly in the states of Kelantan and Terengganu, there is a dish called singgang that is considered a close relative of sinigang.
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