How many versions are there of sinigang? Endless, as far as I’m concerned. Use a different souring agent (tamarind, guava and kamias are just a few) each time and the sinigang will taste different.
As for the “meat” component, choose among beef, pork, chicken, prawns and a whole array of fish. Multiply that with the number of souring agents there are, and how many variations have you got? In the case of fish, you can use the whole fish, the fish head, the fish belly or the fish tail, and those are additional variations.
Finally, the vegetables. Mix and match vegetables, multiply with the available souring agents and “meat” component, and the list becomes endless.
So, let’s see… how many sinigang recipes do I have in the archives?
1. Sinigang na ulo ng isda sa miso (fish head sour soup with miso)
2. Sinigang na kanduli sa miso (catfish and miso sour soup)
3. Sinigang na baboy (pork and vegetables in tamarind broth)
4. Sinigang na manok (chicken and vegetables soup with tamarind extract)
5. Oxtail sinigang
6. Sinigang na sugpo (prawns in sour soup)
7. Sinigang ng ulo ng maya–maya (fish head in sour soup)
8. Lobster tail sinigang
What about sinigang na bulalo? For non-Filipino speakers, bulalo, in culinary usage, is the marrow in the bone of beef shank. The traditional way to serve it is as a boiled soup with vegetables. But bone-in beef shank is so versatile that I have cooked bulalo in many other ways, such as:
This sinigang na bulalo, then, is an addition to the sinigang variations out there and a not-so-usual way to serve bulalo.
How did I cook sinigang na bulalo? Pretty much the same way I cook sinigang na baboy. Click here for a fully-illustrated recipe and just substitute beef shank for the pork. The cooking time will, of course, be longer because beef takes longer to cook than pork. Other than that, everything is pretty much the same.