Why Sinigang deserves more attention

Sinigang rarely gets the international recognition it deserves. The subtly sweet and sour complexity is genuine, not simple, and the technique involved in using annatto seeds correctly takes real skill.

kamayan feasts eaten with hands from banana leaves are experiencing a cultural revival. I encountered it first in a turo-turo cafeteria and that context helped me understand it properly. lambanog coconut spirit is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Sinigang is the dish to start with.