Cooking Sinigang Paella with Chef Ken Cacho
As ubiquitous as pumpkin or tomato soup in the United States, sinigang is a staple of both the daily grind and the most elaborate community gatherings. Monday to Sunday, it is our soup du jour. Traditionally, the broth gets its iconic sour flavor from the incorporation of tamarind. Vegetables like string beans, taro, and water spinach - or kang kong as we call it in the Philippines - are left to simmer with one’s protein of choice, usually beef, pork, or seafood. Several regional varieties exist that substitute any number of souring agents, vegetables, and protein.
Variation in the availability of ingredients and differences in personal and cultural tastes have allowed different communities to imbue sinigang with their respective inflections.
Sinigang is a dish that perfectly analogizes the negotiation, re-invention, and celebration of identity that is at the core of Asian American and Pacific Islander Heritage Month.
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