Family Farmed Food
By Jazmine Delos Santos
Sinigang is a staple dish in Filipino cuisine and in my home. It has to be one of the few dishes I can eat straight for a month without getting sick of it. Not only is it quick and easy to make, it satisfies your umami taste buds and exceeds your daily portions of protein and veggies.
Sinigang is a tamarind-based soup that is known for its sour and savory taste. You can make it with either fish, pork belly, spare ribs or corned beef. My favorite is with pork spare ribs, lots of veggies, and a bed of rice. The main ingredients include tamarind paste or powder, onions, tomatoes, green chili, and a variety of greens including string beans, okra, and bok choy. Some people add eggplant, daikon, or taro as well. There are many ways sinigang can be prepared because it is one of those dishes you can modify to make it a specialty of your own. I only know this because I’ve tried about nine versions from my aunties, which all tasted amazingly different.
But still nothing could compare to my momma’s cooking. My mother and I bond the most in the kitchen. We would talk about her childhood memories and how she learned how to cook. My mom worked three jobs since I was a baby until I was about sixteen and still managed to cook for us three kids (I’m the baby). She is my super woman, and I was her little sous chef growing up, as I helped her prep, cut and peel veggies. I remember learning how to wash dishes when I was six years old to make her job a little easier. I wanted to be as strong as she was when I grew up. She loved showing me how to cook, and I loved learning. She taught me tips, tricks and even songs her mom taught her when she was young. Sinigang is not only a popular Filipino soup—it resembles strength and togetherness in my home. And this I will forever cherish and share with my family and kids one day. Memories served with a bowl of soup. Thank you mommy, I love you.
