Trending: Surprising Sinigang Dishes in Manila
A Nat Geo story has proclaimed the Pinoy's love for asim.
(SPOT.ph) Over the weekend, we got wind of a National Geographic article posted on May 20 titled "Power of Sour in Manila." In it, writer Wilma B. Consul attempts to explain why Filipinos are fond of tart flavors, from sinigang to kinilaw to green mangoes with bagoong.
Several Filipino culinary personalities, including Sinigang restaurant owners Isaiah and Korinne Ortega, Patricio's Cevicheria owners Patrick and Pia Roa, and Purple Yam's Amy Besa put in their two cents. "Sourness is the main flavor that distinguishes us from other Asian cuisines,” says Besa. The flavor is also said to refresh the body and whet the appetite.
And because we agree with the article, we're proving just how much asim is integrated in our culinary culture: Filipinos love sinigang so much, we've come up with new ways to enjoy it.
Locavore's Sizzling Sinigang (P530)
This hot dish is certainly one of the most famous sinigang renditions in the Metro. Here, two Filipino favorites, sinigang and bulalo, combine for the ultimate impact. Sampaloc is cooked to an exact gravy that paints a light tartness to the incredibly tender beef short ribs. It's also served with the usual sinigang accoutrements, like tomatoes. It's wonderful with lots of rice.
Locavore has branches at 10 Brixton Street, Pasig City; and Forbes Town Center, Burgos Circle (soon to open). Read more about Locavore.
Sinigang Fried Chicken from Kafe Batwan (P295/quarter) and Sarsa (P420/half)
Chef JP Anglo offers this crunchy fried chicken at both of his restaurants. At Kafe Batwan, it comes with batwan atsara; both are served with inihaw bell pepper gata sauce. The fried chicken is fried Pinoy-style—low on batter but with an excellent and delicate crisp. The sour flavor shines through brightly and unexpectedly.
Kapeng Mainit's Sinigang Fried Chicken (P195)
East meets West in this plate of comfort. The chicken is fried in the style of the American South, but that sinigang-flavored gravy, not to mention the garlic rice on the side, is Pinoy through and through.
Kapeng Mainit is at Tropical Avenue, BF International Homes, Parañaque City. Read more about Kapeng Mainit.
Sinigang Paella with Grilled Pork Belly (P350) from Neil's Kitchen
Neil's Kitchen cooks the rice in the sour broth until the latter reduces into nothing but tart flavor. Mild but distinct, it's the perfect complement to the salty grilled pork on top. Neil's Kitchen also has Grilled Salmon in Miso Sinigang (P695), which uses similar techniques.
Neil's Kitchen is at L701 Westgate, Filinvest Corporate City, Alabang, Muntinlupa City. Read more about Neil's Kitchen.
The Study's Lechon Kawali with Sinigang Dry Rice (P180)
Here's a dish to revive the weary students of the Katipunan area: Chef Luigi Muhlach creates the ultimate throwback to days of dousing rice with sinigang. This "ready-to-eat" version comes with everything we love with the sour broth: tomatoes, greens, peppers, baboy. The fact that it's dry only emphasizes the crispiness of the lechon kawali. This number also comes with a very perky calamansi-infused gravy.
The Study is at 2/F Regis Center, Katipunan Avenue, Quezon City. Read more about The Study.
Also read: Top 10 Sinigang in Manila (2015 Edition)