Filipino · soup
Sinigang (Tamarind Sour Soup)
Sinigang (Tamarind Sour Soup) reads umami 7.3, funk & ferment 6.0 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Filipino soup, about 1 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.9 / 10
- Sweet & Fruity — 4.5 / 10
- Sour & Bright — 5.4 / 10
- Bitter & Earthy — 2.5 / 10
- Rich & Fat — 2.7 / 10
- Aromatic & Spice — 3.4 / 10
The measured notes (of 18)
Umami 7.3 · Funk & Ferment 6.0 · Salinity 5.6 · Marine & Briny 4.8 · Sourness 4.6 · Sweetness 3.7 · Allium 2.9 · Citrus 2.8 · Richness 2.6 · Fruity 2.6 · Earthy 2.3 · Heat 2.2 · Herbaceous 1.9 · Bitterness 1.3 · Warm Spice 1.3 · Floral 0.9
What's in it (11)
- 2 lbs pork ribs
- 3 oz tamarind pulp
- 8 cups water
- 2 tomatoes, quartered
- 1 onion, quartered
- 2 cups kangkong
- 1 daikon radish, sliced
- 1 eggplant, sliced
- 2 green long chilies
- 2 tbsp fish sauce
- salt to taste
Time & effort: about 1 hr (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 65.6 kcal, 4.7 g protein, 4.7 g fat, 1.4 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Simmer pork with onion and tomatoes until nearly tender.
- Add tamarind broth, vegetables, and fish sauce, cooking until vegetables are just done.
- Season to taste and serve very hot with steamed rice.
Dishes with a similar flavor shape
- Gaeng Som (Sour Orange Curry) — Thai
- Spicy Beef Salad — Thai
- Grilled Pork Banh Mi Bowls — Vietnamese
- Jeow Bong (Luang Prabang Chilli Relish with Buffalo Skin) — Lao
- Vietnamese Style Shu Mai — Vietnamese
Keep reading: what umami, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.