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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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sinigang is a sour stew of the Philippines that is sister to other SE Asian sour stews (soups like the Thai Tom yam). It can be made of almost any fish (silver sea bass, grouper, etc.), crustacean, meat, or chicken; and the names of the dishes vary accordingly—thus Sinampalukang manok is the chicken version. It is always accompanied by vegetables—eggplant, string beans, water spinach (kangkong, swamp cabbage); and it is always soured with one or some of the many sour fruits and leaves of the country: green mango, tamarind (or young tamarind leaves and sprouts, specific to chicken), kamias (see belimbing asam), sour pineapple, the tropical Asian vegetable known in the Philippines as alibangbang (Bauhinia malabarica), tomatoes, and sometimes calamansi.