Sour broth is not exclusive to the Philippines, but our very own "sinigang" stands on its own in all its "Filipino-ness". Many of those who've left the country to work abroad invariably served their own versions of sinigang using ingredients from their new place of residence and that old reliable sachet of sinigang sour broth powder.
Yes, we all travel with our sinigang, don't we? But nothing beats home-cooked sinigang using fresh ingredients from home. And true, making sour broth (tamarind or Kamias or miso or guava) from scratch never fails to win applause.
You may wish to introduce your guests to this very Filipino dish. Vegetarians and pescatarians may choose to have fish or shrimp sinigang using guava or kamias or miso for the sour broth (I drool over the Kapampangan version served in Abe's Restaurant in Serendra or in Mall of Asia) but meat lovers would most certainly opt for the pork and/or beef sinigang in tamarind broth.
Throw in those greens like kangkong (water spinach) along with tomatoes, okra, eggplants, long peppers, radish and voila! Serve it steaming hot like it should. Yum!
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