I'm from Hawaii where diverse cultures share many differenttypes of food. Filipino cuisine has always been my favorite. Sinigang is definitely in my top five, with dinuguan and pinakbet as my most favorite. I like the way you asked people to comment with substituted items used based on their geographical location. We were lucky in Hawaii during my youth in the 70s. Everyone had a garden back then so all of the traditional ingredients were always available. I now live on the west coast of the US where ingredients are difficult to find sometimes. It took me twenty years to find dependable markets here that have fresh Filipino produce. I grow the staple items on my own. I just found your channel and have subscribed. Thank you for sharing your recipe. It is the same as mine basically with a little difference. I love making a bone broth completely separately because as you said, the bones make a difference. I don't cheat with my favorite foods when cooking them 😂 I much rather spend 12 hours in the kitchen and eat something from my childhood that tastes like it did fifty years ago. I am cooking this right now. Bone broth started six hours ago. It is almost time to start the fun part. Thank you kindly once again 🙏 Take care and have a beautiful day!
Chef Tatung what I like from you, you are such a gentle person. I understand everything you say and I am learning a lot. And love your authentic way of cooking Filipino dishes 🥰🥰🥰 that’s so Simpol
From Sydney here.. I always crave for sinigang but we substitute kangkong with baby spinach instead. Sayang walang ibang pang asim so yung Mama Sita’s sinigang mix lang from asian stores buti meron. I like it better than the Knorr one 😅
My favorite! I'm from Cebu City(a Cebuana) but I'd worked in Makati from 1986 to 2020 & I always buy pork sinigang for lunch. That's the reason why I learned to love & to cook pork sinigang.
Pennsylvania USA- I use Spinach and all your ingredients except tamarind and taro then used sinigang mix. Yummy whether fish, shrimp, pork and beef. Thank you Chef Tatung ❤️❤️❤️
Sounds fantastic! I appreciate you sharing. I'm overjoyed that you thought it was excellent! I sincerely appreciate you seeing! God bless you and be careful!
From US po fave ko lutuin ang sinigang kc madali lng at masarap pa., mahal kangkong dito mas mura pa spinach so un ang nilalagay ko., i have knorr sinigang mix half ng gabi at tamarind 😊
In canada right now. I use sinigang mix. I add rosemary sprigs sometimes, but take it out in the middle while it’s still cooking. I’ve used regular green beans instead of sitaw because sometimes it’s not in stock. I’ve also used pechay before. 🥲
Dito sa uae if no kangkong available i replace spinach, sampalok hirap makaka kita dito edi powdered sinigang na lang muna. Sarap ng sinigang talaga. Kahit mga nepali friends ko gusto nila yan.
LOVE it while growing up... love the kangkong and daikon radish... I do love the aroma and mild tartness of guava with fish..But living here in Mexico at the moment... no kangkong but equiv. is fresh spinach (barely noticeable diff.) ... there is fresh tamarins though too lazy to go that route, so searched and found Thai tamarind paste in the Asian products aisle.. there is taro/gabi in the fruit and veg store...but their tiny version of daikon white radish is very seasonal, but they have those round red radishes (white on the inside) ..My fav pork cut for sinigang is the meaty pork ribs.. dont like fatty cuts. Thankfully , there is also Thai fish sauce "patis" in the Asian aisle at the grocery... Ang wala lang ay bagoong ..napakamahal sa amazon mexico..but i read the sub tips online and it is patis and/or the tiny tins of anchovy (which i can find here at the grocery).
Wow! Yes, there is nothing like real sampalok for that authentic Sinigang taste. It's so nice you are sharing how to prepare this with real souring ingredients. The bones give it that real pork flavor as well. Thanks for sharing, Chef. Extra rice na ito! Cheers!
I used to live in the middle east, no pork available, my favorite replacement would be beef buto buto, or shrimp. Good thing most of the veggies for sinigang is available. I would always buy my stock of sinigang mix to last me until my next vacation in the Philippines.
Good morning Chef! Greetings from Chesapeake Virginia😊. Never had sinigang using real sampalok ingredients in ages. Pretty much, I use the same veggies, but Kangkong is very hard to find from the Asian grocery, so I used Bokchoy😊, using the powder sinigang mix. I’m pretty sure mas masarap with the real sampalok, Simpol😊. Take care! (Olivia)
I use Kris Aquino's recipe. She sautés garlic, onion, tomatoes then add the blanched, washed, drained pork. Add water and boil until the meat is so tender. Then add the veggies (labanos, kangkong, talong,okra, siling haba. The tamarind mix and patis will be last.
Kris Aquino's recipe is full of msg, fish sauce & salt. Yung iba nyang putahe na inere ng mga palabas nya sa Kris TV grabe andameng seasonings at asin ang nilalagay, kaya tignan nyo kalagayan nya ngayon, nagkakasakit na sya,
yummy perfect. that's the way i like my classic pork sinigang. additoinally, i would add more pork liempo, sigarilyas and the 3rd rice washing to give it more body.
Ang pawkan ay palamuti lamang. Wala naman itong binibigay na kakaibang lasa o timpla sa sinigang. Actually, ang kamatis na ang nagbibigay ng kulay na pula dito. Pauso lamang ito ng isang kainan upang mahikayat o magkaroon ng curiosity ang mga tao at subukan ito. Pero, sa kabuoan, ito ay gimmick lamang.
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I'm from Hawaii where diverse cultures share many differenttypes of food. Filipino cuisine has always been my favorite. Sinigang is definitely in my top five, with dinuguan and pinakbet as my most favorite. I like the way you asked people to comment with substituted items used based on their geographical location. We were lucky in Hawaii during my youth in the 70s. Everyone had a garden back then so all of the traditional ingredients were always available. I now live on the west coast of the US where ingredients are difficult to find sometimes. It took me twenty years to find dependable markets here that have fresh Filipino produce. I grow the staple items on my own. I just found your channel and have subscribed. Thank you for sharing your recipe. It is the same as mine basically with a little difference. I love making a bone broth completely separately because as you said, the bones make a difference. I don't cheat with my favorite foods when cooking them 😂 I much rather spend 12 hours in the kitchen and eat something from my childhood that tastes like it did fifty years ago. I am cooking this right now. Bone broth started six hours ago. It is almost time to start the fun part. Thank you kindly once again 🙏 Take care and have a beautiful day!
Chef Tatung what I like from you, you are such a gentle person. I understand everything you say and I am learning a lot. And love your authentic way of cooking Filipino dishes 🥰🥰🥰 that’s so Simpol
I will have to try taro in it. I’ve never had pork but it looks good. I love spinach and watercress
From Sydney here.. I always crave for sinigang but we substitute kangkong with baby spinach instead. Sayang walang ibang pang asim so yung Mama Sita’s sinigang mix lang from asian stores buti meron. I like it better than the Knorr one 😅
I think UFC Sinigang is now available for export but in the States pa lang. Mas bet ko yun
I think Pork Sinigang is the favorite of Most Pinoys! It's the BEST comfort food ever!!
It really is!
Chef green mango sub. Ko. From Philippines. @@ChefTatungGOD BLESS YOU!!
My favorite! I'm from Cebu City(a Cebuana) but I'd worked in Makati from 1986 to 2020 & I always buy pork sinigang for lunch. That's the reason why I learned to love & to cook pork sinigang.
Sounds great! Thanks for sharing!
Pennsylvania USA- I use Spinach and all your ingredients except tamarind and taro then used sinigang mix. Yummy whether fish, shrimp, pork and beef. Thank you Chef Tatung ❤️❤️❤️
Sounds fantastic! I appreciate you sharing. I'm overjoyed that you thought it was excellent! I sincerely appreciate you seeing!
God bless you and be careful!
Thank you chef Tatong for sharing your original pinoy pork sinigang ❤❤❤
My pleasure 😊
From US po fave ko lutuin ang sinigang kc madali lng at masarap pa., mahal kangkong dito mas mura pa spinach so un ang nilalagay ko., i have knorr sinigang mix half ng gabi at tamarind 😊
In canada right now. I use sinigang mix. I add rosemary sprigs sometimes, but take it out in the middle while it’s still cooking. I’ve used regular green beans instead of sitaw because sometimes it’s not in stock. I’ve also used pechay before. 🥲
Dito sa uae if no kangkong available i replace spinach, sampalok hirap makaka kita dito edi powdered sinigang na lang muna. Sarap ng sinigang talaga. Kahit mga nepali friends ko gusto nila yan.
Complete vegetables na and I'm from Dumaguete Neg. Or, sarap lami na
I have a lot f swiss chard in the garden and use it instead of kang kong or ong choi. Napakamahal ng kangkong dito sa states.
Kangkong and sitaw are very pricey here in UK, imported pa so I use pechay and green beans as substitute
LOVE it while growing up... love the kangkong and daikon radish... I do love the aroma and mild tartness of guava with fish..But living here in Mexico at the moment... no kangkong but equiv. is fresh spinach (barely noticeable diff.) ... there is fresh tamarins though too lazy to go that route, so searched and found Thai tamarind paste in the Asian products aisle.. there is taro/gabi in the fruit and veg store...but their tiny version of daikon white radish is very seasonal, but they have those round red radishes (white on the inside) ..My fav pork cut for sinigang is the meaty pork ribs.. dont like fatty cuts. Thankfully , there is also Thai fish sauce "patis" in the Asian aisle at the grocery... Ang wala lang ay bagoong ..napakamahal sa amazon mexico..but i read the sub tips online and it is patis and/or the tiny tins of anchovy (which i can find here at the grocery).
From Los Angeles. I still use sinigang mix but my sister uses lemon, sour grapes or tomatillo
Sounds great!
Wow! Yes, there is nothing like real sampalok for that authentic Sinigang taste. It's so nice you are sharing how to prepare this with real souring ingredients. The bones give it that real pork flavor as well. Thanks for sharing, Chef. Extra rice na ito! Cheers!
You're welcome!
Wow ang sarap naman po nyan Chef Tatung 😋 nakakagutom po sa sarap
Thanks for sharing! Sarap ng mga recipes mo!
My pleasure! You should try this recipe!
Wow another mouth watering recipe frm my fav Chef online 😋😋😋
Thank you very much! Hope you enjoy it!
I used to live in the middle east, no pork available, my favorite replacement would be beef buto buto, or shrimp. Good thing most of the veggies for sinigang is available. I would always buy my stock of sinigang mix to last me until my next vacation in the Philippines.
Very nice! Great move! Thanks for watching!
Maganda ang fresh sampalok, walang lasang pakete tulad ng instant mix.
always favorite po ang pork sinigang sobra sarap
Masarap din po chicken sinigang chef ...... !!
Watching from Norway😊meron naman Asian store where we can buy vegies😊
I didn't know I can maximize the tamarind fruit flavor if I add it the very end! Thanks chef!
You're welcome! Thank you too!
Good morning Chef! Greetings from Chesapeake Virginia😊. Never had sinigang using real sampalok ingredients in ages. Pretty much, I use the same veggies, but Kangkong is very hard to find from the Asian grocery, so I used Bokchoy😊, using the powder sinigang mix. I’m pretty sure mas masarap with the real sampalok, Simpol😊. Take care! (Olivia)
Hello! Yes it is good using Sampalok! Thank you so much and take care!
My kangkong substitutes is spinach and then green beans instead sitaw, using pork chops meat 😋😋😋 sarap
Love that!
kangkong is a family of spinach though
I use Kris Aquino's recipe.
She sautés garlic, onion, tomatoes then add the blanched, washed, drained pork. Add water and boil until the meat is so tender. Then add the veggies (labanos, kangkong, talong,okra, siling haba. The tamarind mix and patis will be last.
Thanks for sharing!!
Kris Aquino's recipe is full of msg, fish sauce & salt. Yung iba nyang putahe na inere ng mga palabas nya sa Kris TV grabe andameng seasonings at asin ang nilalagay, kaya tignan nyo kalagayan nya ngayon, nagkakasakit na sya,
Yummy pork sinigang chef Tatung. Watching from Down Under. 🎉😋😋👍
yummy perfect. that's the way i like my classic pork sinigang. additoinally, i would add more pork liempo, sigarilyas and the 3rd rice washing to give it more body.
Great idea! I think your sinigang is very rich and yummy!
Nagutom ko tungang gab i na....
Wow yummy my favorite dish
I use marungay and ampalaya leaves. Masmasarap naman!!!
Really? Will try it next time!
From Cayman Islands po haha sitaw talong okra swak npo at Ang sinigang mix 😅
Hello!
I used spinach as kangkong substitute....am residing in USA
Chef Tatung from Singapore pwede yung sinigang na mas simpol pa; medyo yung iba kasing gulay wala dito
Kahit anong gulay na available sa kitchen mo its ok. Kung kulang, ayos lang. Basta lasang sinigang at masarap ang luto mo yun ang mahalaga.
True po, sarap nyan😋
Diba? Sarapa talaga sya!
@@ChefTatung salamat po ChefTatung, dami kong natututunan sa channel nyo
What is sampalo
Sinigang is the only food i can eat all the time
Chef, we don’t have kangkong here in Ontario, I substitute with Spinach sometimes pag meron
Indeed! Alternatively, you can add spinach or any other ingredient you happen to have in your kitchen.
Our lunch later watching from koronadal South Cotabato ❤❤❤
Hello!
Look at that!!!
Yummy I live any Sinigang ❤❤❤
Me too!
Ang pawkan ay palamuti lamang. Wala naman itong binibigay na kakaibang lasa o timpla sa sinigang. Actually, ang kamatis na ang nagbibigay ng kulay na pula dito. Pauso lamang ito ng isang kainan upang mahikayat o magkaroon ng curiosity ang mga tao at subukan ito. Pero, sa kabuoan, ito ay gimmick lamang.
In Iloilo and other parts of Western Visayas, we use “batwan” as our souring agent. It’s endemic in the region.
Yah! I love batwan.
From Toronto, I used spinach instead of kangkong kc ginto kangkong dito. 10 cad per lbs.
Indeed! Alternatively, you can add spinach or any other ingredient you happen to have in your kitchen.
Watching frim Las Vegas USA
Hello there! How's everything? Glad you liked our recipe! Thanks for watching! Keep in touch!
Mahalo ! Po from Las Vegas nevada.
from Geneve, Switzerland masarap talaga ang salmon gusto ko iyong uli ayoko ang laman iya ang favorette ko yummy yumy talaga😊 4:31
Hello Hello!
Attendance ✔️✋💯
In California I use Mustard greens instead of a more expensive Kangkong. Can’t have sinigang without a yellow pepper.
Interesting!
I substitute spinach or broccoli for kangkong from the US
Oh broccoli, sounds interesting to me.
@@ChefTatung It is, but it's actually good as long as it's not over cooked.
You can use japanese knotweed as substitute for tamarind if it is not available
I should research that! Thanks for that info. Very interesting tip.
Hi Chef, I recently learned that malaysians have a dish called Singgang, and it also taste sour but with a hint of spice.
New Zealand 🇳🇿
Wala akong kangkong. Lol. from Anchorage, Alaska
Wow, hello!
Dahon ng sampalok and kamias to make it sour
So this is what Ned was up to after No Way Home
😂
Sinigang mix # for the love of cooking masflex From BCDA Ususan MB 21 Rm 501 Taguig City
Yummy from CA
Hello there!
I live in Los Angeles, California a nd everything is available here except fresh sampaloc
For this, you can use powder mix sampaloc. Hope you like it! Thanks for watching!
Saudi po ano ang subtitute sa baboy?
You can use chicken, beef and seafood instead of pork.
Try oxtail w/skin on. Can also be used for paksiw na Pata. Good eating..
I used mustard green instead of kangkong, or gai Choi.
Yummy
😋
D better way is to cook d sampaloc separately dn madh it, strain to have it cleaner.
Right!
First 🥇
sa sabaw ay sinigang
sa toyo ay adobo😂😢😮🎉❤
Bok choy Is my addition, every thing else we have in Oregon.
Yesssssssssssssssssssss❤
Love it!
sabi ng x bf ko na white from new york long island............amoy old socks daw hahaha
😂
That would cost me 60$ or more buying everything from the Asian market in Connecticut USA. Can't afford it..5$ just for the green beans..
put cooking oil to a fatty meat is not my thing i like the traditional way!
For me I use "batwan" to make it sour.
You can use any sour ingredients or fruits like bayabas, kamias or your right batuan.