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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":499,"pronunciation":523,"substitutions":524,"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":550,"diet":553,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":541,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"Sour enough that the first spoonful makes you react. Filipinos genuinely judge sinigang on its sourness, and a timid broth is considered a failed one. Aim for a level that would be too much in a European soup but still lets you taste the pork underneath — if it starts tasting metallic or thin, you have gone past it.","How sour should sinigang actually be?",{"answer":398,"question":399},"Yes, and most Filipino households do. One 40 g sachet of sinigang sa sampaloc mix seasons about 1.5 litres of broth; add it near the end and taste before adding more, since the mix also contains a lot of salt. Reduce or skip the fish sauce accordingly.","Can I use sinigang mix instead of fresh tamarind?",{"answer":401,"question":402},"The pot was boiling too hard. A rolling boil breaks rendered fat into tiny droplets that suspend in the liquid instead of floating on top. Keep the heat low enough that bubbles only break occasionally, and skim the foam that rises in the first ten minutes of cooking.","Why is my broth cloudy and greasy?",{"answer":404,"question":405},"The usual set is daikon, eggplant, long beans, okra, tomatoes and water spinach, plus long green chiles for aroma. Taro is added in some households and thickens the broth as it dissolves. Beyond that it is flexible — sinigang absorbs whatever the market has, and no two families make the same combination.","What vegetables belong in sinigang?",{"answer":407,"question":408},"No. Pork ribs, beef short ribs, milkfish, salmon collars and shrimp all make legitimate sinigang. Pork belly is the default because its fat gives the broth a richness that stands up to the acid, but a leaner cut works if you accept a lighter soup.","Do I have to use pork belly?",[410,411,412,413,414,415],"Taste for sourness only after the fish sauce goes in. Salt and acid read against each other, and a broth that seemed sour enough unsalted will taste flat once seasoned.","Skim the grey foam in the first ten minutes of simmering and keep the heat at a lazy bubble. A rolling boil emulsifies the fat and turns the broth cloudy and greasy.","Daikon needs 15 minutes, eggplant and beans 5, okra 3, leafy greens under a minute. Dumping everything in together is the most common way to ruin a good pot.","Bruise the long green chiles with the flat of a knife instead of slicing them. You want their grassy perfume through the broth, not their heat in every spoonful.","Rice washing water (hugas bigas) is the traditional cooking liquid and gives the broth a faint starchy body. Save the second rinse from your rice and use it instead of plain water.","Leftover sinigang is better the next day, but add fresh greens when you reheat — the original batch will have gone drab and slippery.","🍲","Sinigang is a sour soup, and the sourness is the whole point — a clear pork broth pulled sharp with tamarind until it makes you narrow your eyes, softened by fish sauce and a raft of vegetables that go in staggered so each keeps its own texture. Pork belly and ribs give it body and a slick of fat on the surface; daikon sweetens the broth as it cooks; water spinach goes in last and wilts in seconds. It is eaten scalding hot with rice, usually with a saucer of fish sauce and chile alongside, and it is the dish Filipinos most often name when asked what tastes like home.","Souring a broth is one of the oldest cooking habits in the archipelago, older than any imported technique, and sinigang is its clearest surviving expression. Before vinegar was made at scale and long before bouillon cubes, cooks reached for whatever grew nearby and was acidic: unripe tamarind pods boiled and mashed through a sieve, green guava, kamias and its cousin batuan in the Visayas, calamansi, unripe mango, even the leaves of the tamarind tree. Which one a household uses is largely a matter of geography and grandmother, and each gives a different kind of sourness — tamarind round and fruity, kamias clean and piercing, guava sweet and slightly floral.\n\nThe soup travels across proteins as easily as it travels across acids. Sinigang na baboy with pork is the everyday version, but there is sinigang na hipon with shrimp, na isda with fish, na baka with beef short ribs, and na hipon sa miso where fermented soybean paste thickens the broth. The vegetables shift with the season and the market. What stays constant is the structure: an acid, a protein, fish sauce for salt, and vegetables added in order of how long they take.\n\nWhat gets argued about is the packet. Powdered sinigang mix arrived in Filipino kitchens in the 1970s and is now genuinely ubiquitous — most Filipinos, including excellent cooks, use it without embarrassment, and it delivers a consistent, aggressive sourness that fresh tamarind can struggle to match. Purists boil real tamarind pods and press the pulp through a sieve, and the resulting broth is rounder and more fragrant but usually milder. Both are real Filipino cooking. This recipe uses fresh or wet tamarind and tells you how to push the sourness far enough that nobody reaches for the packet.","Sinigang keeps 3 days refrigerated and the broth deepens overnight. Store the soup and any leftover greens separately if you can, since leafy vegetables go grey and slimy in the acidic broth. Reheat gently to a simmer and drop in fresh greens at the last second. It freezes acceptably for 2 months, though the eggplant turns mushy — freeze the meat and broth alone and add fresh vegetables when you reheat.",[421,422,423,424],"Builds sourness from real tamarind pulp and tells you exactly how far to push it, instead of hiding behind a seasoning packet.","Vegetables go in staggered rather than all at once, so the daikon is sweet, the eggplant silky and the greens still green.","The pork is simmered and skimmed properly, which is the difference between a clear broth and a cloudy one.","Honest about the sinigang mix that most Filipino households actually use, and how to get there without it.",[426,427,428],"Large soup pot","Fine sieve for pressing the tamarind pulp","Skimming spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},34,17,5,8,1250,29,490,[438],"Steamed rice and a saucer of fish sauce with crushed chile and calamansi for dipping the pork.",[440,443,446],{"name":441,"description":442},"Sinigang na hipon","Made with head-on shrimp instead of pork. The heads release a sweet, coral-coloured richness into the broth, and the whole soup comes together in under half an hour.",{"name":444,"description":445},"Sinigang sa miso","A spoonful of miso whisked into the broth, most often with fish or shrimp. It thickens the soup slightly and adds a savoury depth under the sourness.",{"name":447,"description":448},"Sinigang sa bayabas","Soured with ripe guava rather than tamarind. Sweeter, perfumed and cloudier, and the standard in parts of the Visayas — the guava flesh dissolves into the broth.",[450,456,460,465,469,473,477,481,485,489,492,495],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},800,"pork-belly","pork belly or spare ribs, in 4 cm pieces","g","Broth",{"qty":457,"name":458,"unit":459,"group":455,"noScale":8},1.8,"water, or rice washing water","l",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},1,"onion","large onion, quartered","piece",{"qty":466,"ref":467,"name":468,"unit":464,"group":455},3,"tomato","ripe tomatoes, quartered",{"qty":470,"ref":471,"name":472,"unit":454,"group":455},250,"tamarind","fresh tamarind pods, or 40 g wet tamarind paste",{"qty":466,"ref":474,"name":475,"unit":476,"group":455},"fish-sauce","fish sauce (patis)","tbsp",{"qty":470,"ref":478,"name":479,"unit":454,"group":480},"daikon","daikon, peeled and cut in 1 cm half-moons","Vegetables",{"qty":482,"ref":483,"name":484,"unit":464,"group":480},2,"eggplant","small Asian eggplants, in thick diagonal slices",{"qty":486,"ref":487,"name":488,"unit":454,"group":480},150,"green-beans","long beans or green beans, in 6 cm lengths",{"qty":433,"ref":490,"name":491,"unit":464,"group":480},"okra","okra, trimmed but left whole",{"qty":466,"ref":493,"name":494,"unit":464,"group":480},"green-chili","long green chiles (siling haba), bruised",{"qty":496,"ref":497,"name":498,"unit":454,"group":480},200,"spinach","water spinach (kangkong), cut in 8 cm lengths",[500,504,508,512,515,519],{"tip":501,"text":502,"title":503},"Never let it reach a rolling boil. Hard bubbling drives the fat into the liquid and you will not get it clear again.","Put the pork, water, onion and tomatoes in a large pot and bring to a bare simmer over medium heat. As grey foam rises in the first 10 minutes, lift it off with a spoon and discard it — the broth should go from murky to clear.","Start the broth and skim it",{"text":505,"title":506,"timerSeconds":507},"Cover partially and cook at a lazy simmer for 60 minutes, until a fork slides into the pork with no resistance and the fat has turned translucent. Top up with hot water if the level drops below the meat.","Simmer the pork tender",3600,{"tip":509,"text":510,"title":511},"Using wet tamarind paste instead? Soak it in the same amount of hot water, mash and sieve the same way.","While the pork cooks, boil the tamarind pods in 300 ml water for 10 minutes until the pods split and the pulp loosens. Mash them against the side of the pan, then press everything through a sieve, scraping the underside to get all the pulp and leaving the seeds and fibres behind.","Make the tamarind extract",{"text":513,"title":514},"Stir the tamarind extract and the fish sauce into the pork broth. Taste it now: it should be assertively sour with a clear salty backbone. Add more tamarind if it is polite rather than sharp.","Sour and season",{"text":516,"title":517,"timerSeconds":518},"Drop in the daikon and simmer 10 minutes, then the eggplant, beans and bruised chiles for 5 minutes, then the okra for a final 3. The daikon should be translucent at the edges but still hold its shape.","Add the vegetables in order",600,{"text":520,"title":521,"timerSeconds":522},"Turn off the heat, pile the water spinach on top and put the lid on for 60 seconds — the residual heat is enough to collapse the leaves while the hollow stems stay crisp. Ladle into deep bowls with plenty of broth and serve with hot rice.","Wilt the greens and serve",60,"see-nee-GANG nah bah-BOY",[525,529,533,537],{"note":526,"swap":527,"original":528},"Concentrates vary wildly in strength, so add half, taste, then add more. A packet of sinigang sa sampaloc mix is what most Filipino homes use and is not cheating.","40 g wet tamarind paste (the block kind), or 2 tbsp tamarind concentrate","Fresh tamarind pods",{"note":530,"swap":531,"original":532},"Kangkong has hollow stems that stay crunchy while the leaves wilt. Spinach collapses entirely, so add it off the heat.","Spinach, or the leafy tops of bok choy","Water spinach (kangkong)",{"note":534,"swap":535,"original":536},"Daikon sweetens the broth as it softens and balances the acid. Turnip is closest; radishes are too peppery.","Turnip, or omit","Daikon (labanos)",{"note":538,"swap":539,"original":540},"Shrimp sinigang cooks in 5 minutes rather than 90 — build the broth with the vegetables first and add the shrimp at the very end.","Pork spare ribs, beef short ribs, or 500 g head-on shrimp","Pork belly","sinigang","Sinigang na Baboy (Sour Tamarind Pork Soup)","Sinigang na Baboy","Sinigang na baboy","philippines",4,20,85,"easy",[551,552],"soup","main",[554,555],"dairy-free","gluten-free",[452,471,478,483,490],[558,561,563,565],{"alt":559,"src":560},"Steaming bowl of sinigang na baboy with pork belly, daikon, okra and water spinach in clear sour tamarind broth","\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-1x1.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fsinigang\u002Fhero-4x3.jpg",[541,568,569,570,571,545,572],"tamarind soup","sour soup","pork belly","filipino soup","kangkong","2026-08-20","dishroute-kitchen","Pork belly simmered until tender in a clear broth soured hard with tamarind, loaded with daikon, eggplant, beans and greens. Filipinos judge it purely on how sour it dares to be.",{"en":577},"\u002Frecipe\u002Fsinigang",{"items":579,"total":856,"page":461,"limit":857,"hasMore":858},[580,616,642,675,705,733,762,791,801,830],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":545,"region":585,"baseServings":546,"prepMinutes":586,"cookMinutes":587,"restMinutes":588,"difficulty":589,"course":590,"diet":591,"mainIngredients":592,"images":599,"keywords":609,"publishedAt":573,"updatedAt":573,"authorSlug":574},"chicken-inasal","Chicken Inasal (Bacolod Charcoal-Grilled Annatto Chicken)","Chicken Inasal","Inasal na manok","Negros Occidental",25,35,300,"medium",[552],[554],[593,594,595,596,597,598],"chicken","lemongrass","ginger","vinegar","achiote","garlic",[600,603,605,607],{"alt":601,"src":602},"Charcoal-grilled chicken inasal quarters with orange annatto-lacquered skin beside garlic rice and a vinegar dip","\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-4x3.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fchicken-inasal\u002Fhero-1x1.jpg",[610,611,612,613,614,615,545],"chicken inasal","bacolod","grilled chicken","annatto","calamansi","filipino barbecue",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":545,"baseServings":546,"prepMinutes":621,"cookMinutes":522,"difficulty":549,"course":622,"diet":623,"mainIngredients":624,"images":626,"keywords":636,"publishedAt":573,"updatedAt":573,"authorSlug":574},"filipino-adobo","Filipino Adobo (Soy-Vinegar Braised Chicken and Pork)","Filipino Adobo","Adobong manok at baboy",15,[552],[554],[593,452,625,596,598],"soy-sauce",[627,630,632,634],{"alt":628,"src":629},"Dark glossy Filipino adobo of chicken thighs and pork belly with bay leaves and peppercorns beside steamed rice","\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Ffilipino-adobo\u002Fhero-1x1.jpg",[637,638,639,570,640,545,641],"adobo","filipino adobo","soy vinegar braise","chicken thighs","braised",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":545,"baseServings":546,"prepMinutes":647,"cookMinutes":647,"restMinutes":648,"difficulty":549,"course":649,"diet":651,"mainIngredients":654,"images":658,"keywords":668,"publishedAt":573,"updatedAt":573,"authorSlug":574},"halo-halo","Halo-Halo (Filipino Shaved Ice with Beans and Flan)","Halo-Halo","Halo-halo",30,120,[650],"dessert",[652,555,653],"vegetarian","nut-free",[655,656,657],"condensed-milk","eggs","yam",[659,662,664,666],{"alt":660,"src":661},"Tall glass of Filipino halo-halo with shaved ice, purple ube jam, leche flan cube and layers of sweet beans and jelly","\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-4x3.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fhalo-halo\u002Fhero-1x1.jpg",[643,669,670,671,672,673,674],"filipino dessert","shaved ice","ube halaya","leche flan","nata de coco","evaporated milk",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":545,"region":680,"baseServings":681,"prepMinutes":682,"cookMinutes":683,"difficulty":684,"course":685,"diet":686,"mainIngredients":687,"images":691,"keywords":701,"publishedAt":573,"updatedAt":573,"authorSlug":574},"kare-kare","Kare-Kare (Filipino Oxtail Peanut Stew)","Kare-Kare","Kare-kare","Pampanga",6,40,210,"hard",[552],[554,555],[688,689,690,483,487,597],"oxtail","tripe","peanuts",[692,695,697,699],{"alt":693,"src":694},"Kare-kare in an earthenware pot: oxtail in thick orange peanut sauce topped with eggplant, long beans and bok choy","\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-1x1.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fkare-kare\u002Fhero-4x3.jpg",[676,702,688,703,613,704,545],"peanut stew","bagoong","filipino fiesta food",{"slug":706,"title":707,"shortTitle":708,"nativeName":708,"countrySlug":545,"region":709,"baseServings":681,"prepMinutes":621,"cookMinutes":710,"difficulty":589,"course":711,"diet":713,"mainIngredients":714,"images":718,"keywords":728,"publishedAt":573,"updatedAt":573,"authorSlug":574},"laing","Laing (Bicol Taro Leaves in Coconut Milk)","Laing","Bicol",55,[712],"side",[554,555],[715,716,717,595,452],"taro","coconut-milk","shrimp-paste",[719,722,724,726],{"alt":720,"src":721},"Dark laing of collapsed taro leaves in coconut milk with whole green chiles and coconut oil pooling on the surface","\u002Fimages\u002Frecipes\u002Flaing\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-1x1.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Flaing\u002Fhero-4x3.jpg",[706,729,730,731,732,703,545],"taro leaves","coconut milk","bicol","gata",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":545,"baseServings":546,"prepMinutes":547,"cookMinutes":738,"restMinutes":739,"difficulty":589,"course":740,"diet":741,"mainIngredients":742,"images":745,"keywords":755,"publishedAt":573,"updatedAt":573,"authorSlug":574},"lechon-kawali","Lechon Kawali (Filipino Crispy Fried Pork Belly)","Lechon Kawali","Lechon kawali",75,480,[552],[554,555],[452,743,598,596,744],"bay-leaf","black-pepper",[746,749,751,753],{"alt":747,"src":748},"Chopped lechon kawali with blistered golden pork crackling and juicy fat, beside a saucer of garlic vinegar dip","\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-1x1.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Flechon-kawali\u002Fhero-4x3.jpg",[756,757,758,759,760,761,545],"lechon kawali","crispy pork belly","pork crackling","filipino pork","deep fried","spiced vinegar",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":545,"baseServings":681,"prepMinutes":547,"cookMinutes":547,"difficulty":549,"course":767,"diet":768,"mainIngredients":769,"images":774,"keywords":784,"publishedAt":573,"updatedAt":573,"authorSlug":574},"pancit-bihon","Pancit Bihon (Filipino Stir-Fried Rice Noodles)","Pancit Bihon","Pancit bihon guisado",[552],[554],[770,593,771,772,773,625],"rice-noodles","shrimp","cabbage","carrot",[775,778,780,782],{"alt":776,"src":777},"Platter of pancit bihon rice noodles with shrimp, chicken strips, carrot matchsticks and cabbage, calamansi wedges 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