We use kangkong (water spinach) instead of bok choy and also add okra. Instead of MSG, I add fish sauce and I think it gives the flavor of the soup the roundness it needs.
Thank You for being patient with teaching Miya how to cook. I had to learn on my own because no one was patient enough to teach a kid. So thank You so much for showing people what it’s like to love your kids❤❤❤ we aim not to be perfect but to be ready ❤
Add fish sauce instead of msg. It adds an amazing umami taste to the soup in replacement to msg and salt. Those singang packets already have salt and msg already. 😊
Neither of my parents really cooked, and I learned nothing about cooking. I still remember helping a friend with dinner when I was in my 40s; she asked me to chop a tomato, and I just looked at her. "They don't come that way?" It's so nice to watch Benji teach his girls the simple culinary skills that escaped me. 🙃
Browning the meat in the beginning vs not browning makes a huge diff in the flavor of the soup. Not all soups need this extra step of course. Good job, Benji !! ❤😊👍👍👍
If the kids would ever be interested I would love to see them take over the camera for (a part of) the daily / shopping or cooking with you Benji video
Çĥicken stock is not needed on sinigang, water is enough. The powder can be directly to pot, no need to mix to onion. Squeezing tomato while putting to pot will add more flavor
I know it's about food which looked SOOO delicious, but I absolutely love the kids screaming/yelling in the back ground while filming and how real it is having children in a home. I appreciate that!
Fish sauce when sauteeing the onion and tomatoes, it will stink your house but elevate the flavour. And make sure to really cook the tomatoes well like they are pulpy and all to bring out the flavour and avoid quick spoilage of the any food that has tomatoes in it. Use taro mash it and it will thicken the sinigang.
That a lot of work to do how papa said to do it. I cook the onions first, then add the meat. Let that all cook. Then once that’s cooked add water along with package, botchy and tomatoes. Let that cook and stir. Add more water if needed. I like a lot of soup in mine. Just give me rice and the soup. Yummy
Benji there are so many different ways of cooking sinigang. Adding the tomatoes and onions usually goes in together. Just like what Papa said. Depending on what mood I’m in I’ll do the sauté way or boil the meat first. Whatever way works for you. To me… it all taste so delicious! Love me my sinigang! It’s a staple for sure!
Sautee the tomatoes and onions before before adding the meat to add more flavor to the meat and broth I usually add the mix when the meat is soft and then add the green leafy veggies last so as to keep its crisp
I use rice washing instead of plain water .I think it elevates the flavor of the broth. I would not use chicken broth-maybe a Knorr pork cube.I also use Chinese mustard leaves instead of bok choy which goes well with pork.
Hey Benji! This looks amazing. I think adding fish sauce (patis) would be really good too! It’s a huge staple in many filipino dishes esp sinigang. Also, have you ever tried cooking it with edos (gabi)?
I usually add jalapeno but when I don't have any I use pepperoncini! Works great! I'm curious how many packets everyone uses? We usually use 2 packets cause we live it extra tart and sour! So good!
I love that Benji is vlogging more. I already watch Judy’s vlogs, but I can’t get enough of the kids. Sinigang is one of my favorite dishes.mi like seeing Benji’s version.
Dear @BenjiTravis we don't diced the onions we cut it in slices or chunks.... also the tomatoes are too chunky hehehehe but Papa explained it really nicely...
My sinigang is with gabi (taro root), sitaw (long green beans), talong (eggplant), mustard leaves or radish and the pepper (better if you have the green fil peppers sili pansigang). I use pork cube instead of chicken broth. No more msg, tamarind powder and pork cubes has msg (taste at least). I put a little fish sauce instead.
looks great benji! we usually cut off the steams of the green beans and add black pepper..i haven’t tried it w/ japanese eggplant - i’ll have to give that a try next time
I use baby bok choy for my asian dishes as they are easier to eat an cook. I have never made sinigang but am interested in trying it. I love that the girls are helping with the cooking. They remind me of myself when I was learning to cook at their age with my parents. Great job Miya!
What an interesting way to cook sinigang! I’ve never cooked it with pork belly so I think I’m gonna try that next! Also, the secret passed to me was to add the sinigang powder LAST! It’s the perfect sourness and saltiness. For some reason, if the powder is added too early, it looses its flavor.
Great recipe. My husband is Filipino and I’m Chinese so when I cook sinigang I always add pork, onions, tomatoes, daikon and bok choy. I also add fish sauce for more umami flavor. I learned the mixing of tomato and onion tip from papa in mama’s recipe video. ❤
How I make sinigang is I place a whole big tomato in with the meat while it simmers. Once the tomato's skin starts to burst, take it out and press it onto a strainer to kind of juice it into a bowl. Add some of the broth into the bowl and tomato juices and pulp, then add the sinigang mix. It'll give the sabaw a gorgeous colour and more flavour. Veggies I use are Kang kong (aka ton choy) or spinach. It's also good with broccoli. Plus radish and edo. The edo is so good when you mash it and mix with your rice. It takes time to cook so add it to your simmering meat half way through. If I can I'll use the rice water to cook it with. Again, more flavour.
This soup is very similar to vietnamese canh chua aka sweet a sour soup. But usally we use fish or seafood and lady finger, elephant ear and bean sprouts. But the balance of sweet/sour and salty. Love your cooking and your family.
I still remember when I made sinigang for just myself for the first time as an adult, I realized now I get to make sinigang with only the vegetables I liked 😂. My ideal sinigang veggies are daikon, okra, long beans, and mustard greens. I also like a "neutral" green to balance out the mustard greens, but I'm not picky about which one - bokchoy, spinach, napa cabbage...all good for me. Not a fan of tomato, taro, or eggplant in my sinigang.
thnk u love it. you know that my secret too for when i make guacamole!, i added the white onion then i add the tomato in and i mix that in GOOd, let that red juice turn that white onion red! then i go from there!
My husband and I like baby bok choi but my Mom likes “pechay” or the regular bok choi. I need to try that onion and tomato trick! I usually par boil the pork with onions to get the scum away from the bones first.
Since its your version (crushed tomatoes before hand) but the traditional way yes papa is correct.. Sinigang originally has tomatoes.. and we here in the ph . We saute tomatoes together with the onions.. and uts more flavorful.. we saute tomatoes onions and meat until brown then we pour and boil it with water until tender.. then we add the remaining ingredients to soften too like green beans and radish.. the last 2 are green chili pepper fingers and kangkong (bokchoy if you dont have) put beef or pork builon instead of chicken stock
Best to try using real tamarind instead of the instant sinigang mix if you want the authentic sinigang. There really is a difference in the taste plus salt is controlled. Super yummier 😊😊 you just have to boil the tamarind till you can mash it. You have to use a strainer to separate the tamarind peels and seeds from the juice. I promise you that will be the best sinigang you will taste. All natural and less salt.
Sinigang is the first filippino foood i learned to cook when i moved out of my parents house. In my Sinigang, i put pork belly meat, onions, tomatoes, botchy, daikon, okra
I usually add ong choy (water spinach), pineapple, bamboo shoots, fish and shrimp, with a little sugar, and fish sauce to taste. Sometimes I would squeeze a bit of lime juice and chopped pieces of Vietnamese coriander/mints for some freshness… yummm!
Yum! your sinigang vids always make me ask my mom to cook us Sinigang as our ulam xD For our leafy greeens, our usual options here in the PH is kangkong or mustasa, I prefer mustasa more.
all filipino cook starts with igisa (saute) garlic, onions and tomatoes. It's also good to boil the meat first so you clean it instead of sauteing it that way you don't get all that yuckiness floating on the top
@@BenjiManTV Vietnam also has their own variation of this tamarind soup called canh chua. This version uses fish as the protein(but you can sub any protein), and has pineapples,okra,tomato,bean sprouts, and taro stem. Maybe you guys can try cooking your sinigang with fish one day
Please tell me if it’s sour. It looks so good but when I made it was so sour. I don’t see anything I did different from you. Is the sour broth something that gets better and better after you get use to the sour. I really want to know please.
A lot of filipino food is about the balance of savory, sweet, and sour. So yes, this is meant to be a sour soup, but the fatty pork and fresh vegetables should balance well with the sourness. The seasoning packet has measurements, but everyone has a different preference for the level of sour. When Judy tastes it in this video and then tells Benji to add a little bit more of the seasoning from another packet, she probably thought it wasn't sour enough for what she likes yet. If you find the sourness overwhelming, I recommend focusing on making the soup a really good bone broth (you can even skip Benji's meat browning step) and hold the seasoning until the end right when you start doing your vegetables. Then don't follow the packaging instructions. Just add the seasoning little by little and taste as you go until you get your desired level of sourness.
As a filipino we also use beef or fish (milk fish) as meat, less often is chicken. We just use pork often as it is the best for sinigang atleast in my opinion 😅
What papa was trying to say when combining the tomatoes, onions and sinigang mix, combining and extracting the tomato flavour, he means the tomatoes help bring out more of the acidity and sourness from the sinigang mix. My family does the same process sometimes too. But we like add the onions and tomatoes before browning the meat. Adding even more flavour. I agree with people in the comments. Patis instead of MSG as it brings out even more flavour. 🤌🏼 great job benji!
Nextime please add Patis ( fish sauce) Benji instead of MSG it will give the richness salty flavor to the Sinigang soup for it to be sour & salty 😊 best for sawsawan also! My husband cooks the best Sinigang too 💛 much love from the Philippines! *drooling 🤪
The extra secret ingredient is Miya’s humming while she squishes the seasoning, tomato and onion. Soothing humming makes food taste better!
the girls have no idea how precious and helpful these recipes will be to them in their older years
We use kangkong (water spinach) instead of bok choy and also add okra. Instead of MSG, I add fish sauce and I think it gives the flavor of the soup the roundness it needs.
MSG ☠️ those flavor packets already has a lot of MSG in it.
You can put the chopped egg plant in some salted water and it wont change colour😊
Kangkong is not as accessible as bokchoy in the US😢
Yesssss. Kang kong is the way to go. And also the patis is another great thing to use for added umami
Love seeing poppa in the videos 🙌🏻 so glad he’s doing well ❤
Thank You for being patient with teaching Miya how to cook. I had to learn on my own because no one was patient enough to teach a kid. So thank You so much for showing people what it’s like to love your kids❤❤❤ we aim not to be perfect but to be ready ❤
Add fish sauce instead of msg. It adds an amazing umami taste to the soup in replacement to msg and salt. Those singang packets already have salt and msg already. 😊
Neither of my parents really cooked, and I learned nothing about cooking. I still remember helping a friend with dinner when I was in my 40s; she asked me to chop a tomato, and I just looked at her. "They don't come that way?" It's so nice to watch Benji teach his girls the simple culinary skills that escaped me. 🙃
Browning the meat in the beginning vs not browning makes a huge diff in the flavor of the soup. Not all soups need this extra step of course. Good job, Benji !! ❤😊👍👍👍
Miya is so incredible! Beautiful, talented and her smile is just the best! ❤
If the kids would ever be interested I would love to see them take over the camera for (a part of) the daily / shopping or cooking with you Benji video
Love that you’re posting your cooking again! It’s like a special extra vlog!!❤❤❤❤
Çĥicken stock is not needed on sinigang, water is enough. The powder can be directly to pot, no need to mix to onion. Squeezing tomato while putting to pot will add more flavor
I know it's about food which looked SOOO delicious, but I absolutely love the kids screaming/yelling in the back ground while filming and how real it is having children in a home. I appreciate that!
I would definitely try the mashing tricks. But I think I will stick to fish sauce than msg. I don’t like msg. I noticed they didn’t use patis.
Good job beautiful Miya! I’m definitely going to make this soup. It looks delicious. Ty for posting such great recipes Benji
Fish sauce when sauteeing the onion and tomatoes, it will stink your house but elevate the flavour. And make sure to really cook the tomatoes well like they are pulpy and all to bring out the flavour and avoid quick spoilage of the any food that has tomatoes in it. Use taro mash it and it will thicken the sinigang.
I add fish sauce when sauteeing too :)
This looks soooo good! Love when the girls are there to help make the food
The close up on the tomatoes onions and seasoning I bet smelled divine. It had my mouth watering😊☺️
I love me a good onion and tomato taste! Most people dislike them together, but it brings so much flavor to the food
Its nice to see Miya wanting to help cook dinner. It looks yummy
That a lot of work to do how papa said to do it. I cook the onions first, then add the meat. Let that all cook. Then once that’s cooked add water along with package, botchy and tomatoes. Let that cook and stir. Add more water if needed. I like a lot of soup in mine. Just give me rice and the soup. Yummy
Benji there are so many different ways of cooking sinigang. Adding the tomatoes and onions usually goes in together. Just like what Papa said. Depending on what mood I’m in I’ll do the sauté way or boil the meat first. Whatever way works for you. To me… it all taste so delicious! Love me my sinigang! It’s a staple for sure!
Sautee the tomatoes and onions before before adding the meat to add more flavor to the meat and broth I usually add the mix when the meat is soft and then add the green leafy veggies last so as to keep its crisp
I use rice washing instead of plain water .I think it elevates the flavor of the broth. I would not use chicken broth-maybe a Knorr pork cube.I also use Chinese mustard leaves instead of bok choy which goes well with pork.
Hey Benji! This looks amazing. I think adding fish sauce (patis) would be really good too! It’s a huge staple in many filipino dishes esp sinigang. Also, have you ever tried cooking it with edos (gabi)?
i loveee it with gabi! my mom adds lots in when she makes it and it's so good
Agree with the gabi!!! also, I use snake beans (sitaw), instead of the green beans :)
I usually add jalapeno but when I don't have any I use pepperoncini! Works great! I'm curious how many packets everyone uses? We usually use 2 packets cause we live it extra tart and sour! So good!
5:32 ohhhhh… I want to try Papa’s technique. My mom taught me her way, but it’s cool to try another technique. BTW, I love Papa ❤
Just put 1 knorr cube instead of msg.
I love that Benji is vlogging more. I already watch Judy’s vlogs, but I can’t get enough of the kids. Sinigang is one of my favorite dishes.mi like seeing Benji’s version.
Dear @BenjiTravis we don't diced the onions we cut it in slices or chunks.... also the tomatoes are too chunky hehehehe but Papa explained it really nicely...
My sinigang is with
gabi (taro root),
sitaw (long green beans),
talong (eggplant), mustard leaves or radish and the pepper (better if you have the green fil peppers sili pansigang). I use
pork cube instead of chicken broth. No more msg, tamarind powder and pork cubes has msg (taste at least). I put a little fish sauce instead.
looks great benji!
we usually cut off the steams of the green beans and add black pepper..i haven’t tried it w/ japanese eggplant - i’ll have to give that a try next time
Benji that Sinigang looks soo delicious it would be perfect for this cold gloomy weather in NY.
Yaaay! So glad you posted.. i was expecting no vids from you or judy
Love how all the girls help! Its like a vegetable soup i love baby bok choy.❤
I sometimes use mustard leaves. It has a delicious flavor of it’s own. 👍🏼👍🏼
I use baby bok choy for my asian dishes as they are easier to eat an cook. I have never made sinigang but am interested in trying it. I love that the girls are helping with the cooking. They remind me of myself when I was learning to cook at their age with my parents. Great job Miya!
Benji can you please send the link to the pot that you're using. I think my husband would love it.
What an interesting way to cook sinigang! I’ve never cooked it with pork belly so I think I’m gonna try that next!
Also, the secret passed to me was to add the sinigang powder LAST! It’s the perfect sourness and saltiness. For some reason, if the powder is added too early, it looses its flavor.
I super love your sweater Miya!!
❤aww love seeing papa in your videos. God bless him and your family🥰
That’s great to have the kids learn how to cook family dishes because they have pride in the results.
Please tell Papa how happy I am to see him, I wish happiness and health dear sir
Great recipe. My husband is Filipino and I’m Chinese so when I cook sinigang I always add pork, onions, tomatoes, daikon and bok choy. I also add fish sauce for more umami flavor. I learned the mixing of tomato and onion tip from papa in mama’s recipe video. ❤
How I make sinigang is I place a whole big tomato in with the meat while it simmers. Once the tomato's skin starts to burst, take it out and press it onto a strainer to kind of juice it into a bowl. Add some of the broth into the bowl and tomato juices and pulp, then add the sinigang mix. It'll give the sabaw a gorgeous colour and more flavour. Veggies I use are Kang kong (aka ton choy) or spinach. It's also good with broccoli. Plus radish and edo. The edo is so good when you mash it and mix with your rice. It takes time to cook so add it to your simmering meat half way through. If I can I'll use the rice water to cook it with. Again, more flavour.
Put some ginger, the chile i use is Anaheim..you can also use napa cabbage 😊😊
This soup is very similar to vietnamese canh chua aka sweet a sour soup. But usally we use fish or seafood and lady finger, elephant ear and bean sprouts. But the balance of sweet/sour and salty.
Love your cooking and your family.
Sinigang can be actually Seafood or any type of Meat of your choice ! :)
I still remember when I made sinigang for just myself for the first time as an adult, I realized now I get to make sinigang with only the vegetables I liked 😂. My ideal sinigang veggies are daikon, okra, long beans, and mustard greens. I also like a "neutral" green to balance out the mustard greens, but I'm not picky about which one - bokchoy, spinach, napa cabbage...all good for me. Not a fan of tomato, taro, or eggplant in my sinigang.
Love all the videos we've been getting recently!!! I absolutely love sinigang!
I’ve never had sinigang and now I want to try it so badly. Do you skim off the oil or take some out after searing the meat?
Where can I find philipino foods? I live in Minnesota and all I see is either Korean Japanese and Chinese foods. Would love to try some
Miya is such a daddy's girl and Kiera is such a Mommy's girl ❤🥰
Fun to watch 😍 Papa was the deal breaker 👏🏻👏🏻👏🏻
I love love love seeing Papa in the videos ! ❤
You may try to substitute spinach instead of bokchoy and green beans with string beans... will try Papas suggestion of mixing the aromatics! ❤
♥️♥️♥️sinigang, when my neighbor cooks sinigang, she always shares it with me😻
Instead of water, we use the rice washing. Try it, it adds depth to the soup.
Looks yummy. Good job miya and benji
thnk u love it. you know that my secret too for when i make guacamole!, i added the white onion then i add the tomato in and i mix that in GOOd, let that red juice turn that white onion red! then i go from there!
I use spinach. Try adding fish sauce than MSG. If adds to the flavour!
Do you have a link to your knife?!
We use onchoy or kangkong in Filipino for sinigang. Bokchoy or pechay in Filipino is used usually in nilaga.
Wow Judy keeps looking younger n younger!!
Great job miya, kiera, jb & dad!! What ws papa's verdict? 😊
My husband and I like baby bok choi but my Mom likes “pechay” or the regular bok choi. I need to try that onion and tomato trick!
I usually par boil the pork with onions to get the scum away from the bones first.
Since its your version (crushed tomatoes before hand) but the traditional way yes papa is correct.. Sinigang originally has tomatoes.. and we here in the ph . We saute tomatoes together with the onions.. and uts more flavorful.. we saute tomatoes onions and meat until brown then we pour and boil it with water until tender.. then we add the remaining ingredients to soften too like green beans and radish.. the last 2 are green chili pepper fingers and kangkong (bokchoy if you dont have) put beef or pork builon instead of chicken stock
Please Benji I hope u see this, are we suppose to add Chicken broth ? Or is that just if you have only belly, no bones ?
Best to try using real tamarind instead of the instant sinigang mix if you want the authentic sinigang. There really is a difference in the taste plus salt is controlled. Super yummier 😊😊 you just have to boil the tamarind till you can mash it. You have to use a strainer to separate the tamarind peels and seeds from the juice. I promise you that will be the best sinigang you will taste. All natural and less salt.
Sinigang is the first filippino foood i learned to cook when i moved out of my parents house. In my Sinigang, i put pork belly meat, onions, tomatoes, botchy, daikon, okra
Your Sinigang Looks so good😊 Benjie, pls try cooking Beef ribs Sinigang it is so good😋 better than pork for me.
this is how my mother taught me how to cook sinigang mix onions & tomatoes together mashed it up using salt
I usually add ong choy (water spinach), pineapple, bamboo shoots, fish and shrimp, with a little sugar, and fish sauce to taste. Sometimes I would squeeze a bit of lime juice and chopped pieces of Vietnamese coriander/mints for some freshness… yummm!
Yum, mouth is watering! Craving sinigang now’ 😊
Try also beef sinigang or shrimp sinigang!
I love seafood sinigang! We don’t eat pork in our household and we put LOTS of bok choy and also add okra. I miss my mom’s cooking 😭
Add some fish sauce for some extra umami !!
Man that looks so good. I'm going to make this!
Yum! your sinigang vids always make me ask my mom to cook us Sinigang as our ulam xD
For our leafy greeens, our usual options here in the PH is kangkong or mustasa, I prefer mustasa more.
Don’t use chicken broth just water and I use string beans instead green beans and I use taro roots or gabi to make the soup thicker.
We remove the ends of the French beans when we cook them. The food looks yummy.
all filipino cook starts with igisa (saute) garlic, onions and tomatoes.
It's also good to boil the meat first so you clean it instead of sauteing it that way you don't get all that yuckiness floating on the top
In my country we have similar dish and it called singgang..
Pork neck bone is good also for sinigang and any kind of bockchoy is OK, u can add spinach too. 😊
I’ll try those.
@@BenjiManTV Vietnam also has their own variation of this tamarind soup called canh chua. This version uses fish as the protein(but you can sub any protein), and has pineapples,okra,tomato,bean sprouts, and taro stem. Maybe you guys can try cooking your sinigang with fish one day
same as here our dinner is also sinigang it's perfect for a cold weather here in Japan❤
Benjis vlogs now is just like mamas vlogs before.
I also boil the pork first to get the impurities out.
Benji, did you even notice that the pot was dirty before cooking?
papa is so cute🥰
This recipe reminds me of Cocido....I will try this looks like my kinda food ❤❤!
Mamacita brand is a lot more flavourful than the knorr brand! If you don’t have that in the states Vancouver BC def has it
I want a bowl too!
Please tell me if it’s sour. It looks so good but when I made it was so sour. I don’t see anything I did different from you. Is the sour broth something that gets better and better after you get use to the sour. I really want to know please.
yes it is a sour dish ! lol best actually when its really sour ! but ofc you have to pair it with rice:)
A lot of filipino food is about the balance of savory, sweet, and sour. So yes, this is meant to be a sour soup, but the fatty pork and fresh vegetables should balance well with the sourness. The seasoning packet has measurements, but everyone has a different preference for the level of sour. When Judy tastes it in this video and then tells Benji to add a little bit more of the seasoning from another packet, she probably thought it wasn't sour enough for what she likes yet. If you find the sourness overwhelming, I recommend focusing on making the soup a really good bone broth (you can even skip Benji's meat browning step) and hold the seasoning until the end right when you start doing your vegetables. Then don't follow the packaging instructions. Just add the seasoning little by little and taste as you go until you get your desired level of sourness.
Tamarind is sour. That is the base of the soup.
Looks so good!
No taste test from Papa? Last video you said next time you’ll show him tasting it.
looks so good!
Looks soooo delish 😋😋😋
I wonder how it tastes. Looks so healthy and delicious
This looks amazing. Benji, could u make this dish with beef rather than pork?
As a filipino we also use beef or fish (milk fish) as meat, less often is chicken. We just use pork often as it is the best for sinigang atleast in my opinion 😅
@@TheAnabananaaaa ok, thanks.
What papa was trying to say when combining the tomatoes, onions and sinigang mix, combining and extracting the tomato flavour, he means the tomatoes help bring out more of the acidity and sourness from the sinigang mix. My family does the same process sometimes too. But we like add the onions and tomatoes before browning the meat. Adding even more flavour. I agree with people in the comments. Patis instead of MSG as it brings out even more flavour. 🤌🏼 great job benji!
Can you use anything other than pork or beef?
You can use chicken and shrimp in sinigang
Thank you 😊
Nextime please add Patis ( fish sauce) Benji instead of MSG it will give the richness salty flavor to the Sinigang soup for it to be sour & salty 😊 best for sawsawan also!
My husband cooks the best Sinigang too 💛 much love from the Philippines! *drooling 🤪