How come Sinigang? Simply by Doreen G. Fernandez
Rather than the overworked adobo (so identified as the Philippine stew in foreign cookbooks), sinigang seems to my opinion the dish most representative of Filipino style. We like the lightly boiled, the slightly soured, the dish that includes fish (or shrimp or meat) vegetables and broth. It can be adaptable to all tastes ( if you don't like shrimp, then bangus, or pork), to all classes and costs, (even ayungin, in humble little piles, get their approach into the pot), to months and availableness (walang talong, mahal ang gabi? kangkong na lang! ). � But how come? Why does sinigang find its way to bare dulang, to formica-topped restaurant presentation area, to gleaming ilustrado table? Why does one like anything more? How can be described as people's flavor shaped? � But still, so why soured? Aside from the fact that bitter broths happen to be cooling in hot weather, could it be perhaps because the dish is intended to be ingested against the gentle background of rice? Easy to plant and harvest, and allowing multiple crop a year, rice can be ubiquitous on the landscape. Anybody can picture each of our ancestors negotiating down close to their waterways and finally fine tuning to the cultivation of domains, with rice as one of the initial steady vegetation. RICE
Rice to all of us is more than basic cereal, for as constant backdrop, steady association; it is also the shaper of other meals, and of preferences. We not merely sour, yet also salt (daing, tuyo, bagoong) for the reason that blandness of rice implies the desirability of sharpened contrast. Grain can be ground into flour and thus the proliferation of puto; the mildly sweet Putong Bordo, the banana leaf-encased Manapla variety; puto filled with various meats or tasting with ube; puto in cakes or wedges, white-colored or brownish eaten with dinuguan orsalabat. � THE GREENERY
The landscape also provides the vines, shrubs, fields, forest and tress from where comes the galaxy of gulay with which our company is best all year round. " Home, ” an American friend left a comment. ” Almost all we make use of...