My favorite food is Sinigang. The kind of Sinigang wherein the Gabi is used to thicken the soup. Then the Am is used as the main source of "sabaw". Can you understand a thing that I am saying?
When you cook sinigang, make sure you will cook rice first. When you cook rice, of course you will clean and rinse the rice. The water (which is called Am) that you are using to rinse the rice will be used as the water for Sinigang. It will be a little white, and it's steamed-like taste makes Sinigang more delectable.
Then the Gabi will be the ingredient that makes Sinigang's soup creamier.
I hope I helped you figure out what Sinigang is all about.
Maybe if you Google search, it will be easier to understand.
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