SINIGANG (Sour-Flavored Soupy Dish)

I am not a linguist… just someone who is curious about the source of food names.  On the subject of Philippine dishes, I note that the letters “in” are inserted into a verb to signify the action of said verb on a certain ingredient to make a dish.

Take for example, sinigang.  The verb is sigang, and sinigang denotes that something was sigang-ed, as in sinigang na baboy (pork sinigang).

Other examples:

 
Pinirito, from prito (fry), indicates that something was prito-ed, as in piniritong manok (fried chicken).
 
Kinilaw, from kilaw (marinate in citrus), indicates that something was kilaw-ed, as in kinilaw na isda.

 
Sinaing, from saing (boiled), indicates that something was saing-ed, as in sinaing na tuligan (steamed tuna).

 
Back to sinigang:  I haven’t found the exact meaning of the verb sigang, but the term sinigang is defined as a Philippine soup or stew marked by a sour flavor.
An examination of the cuisine of Indonesia has revealed those peoples’ penchant for soups prepared with souring agents — also used in the Philippines —  including sampalok (tamarind), bayabas (guavas), kamias (bilimbi, cucumber tree), among others.
 

An Indonesian blogger writes about the source of their sinigang:


The origin of this Indonesian vegetable tamarind soup
known as sayur asam can be traced to Sundanese people
of West Java, Banten and Jakarta region.
http://whattocooktoday.com/tamarind-soup-sayur-asam.html


Modern private supermarkets, and even vegetable vendors in public open-air markets, have made it easier for us to make sinigang.  They have packaged the multiple ingredients required to compose the dish; and when the souring agent is missing, one can drop a little cube of flavor concentrate to get the sour broth going.
——————–
See also blog entries on
Sampalok
Bayabas
Kamias
Balimbing
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