Filipino Sinigang! (2 Ways!)

Hey everyone, and happy Wednesday!

Fun fact…tomorrow’s my birthday! So what better way to say hello to a new year, than with a brand culinary adventure!

Yep! We are “flying” to the other side of the world, to the Philippines to try some of their delicious cuisine!

Filipino Sinigang Soup by BeautyBeyondBones #philippines #seafood #dinner #edrecovery #glutenfree #paleo #healthy #yum #food

So right off the bat…you may be wondering, what is this delicious looking soup?! Because if you’re anything like me, I had never even heard of this! It was only brought to my attention by a certain gentleman friend. It is his favorite food that he grew up eating.

Challenge accepted.

Filipino Sinigang Soup by BeautyBeyondBones #philippines #seafood #dinner #edrecovery #glutenfree #paleo #healthy #yum #food

Sinigang is a popular Filipino vegetable and meat soup that is SOUR and SAVORY and SPICY! It gets its tart flavor from tamarind! Which is this alien looking fruit that has the consistency of dates, and comes in this strange looking pod. And it is SOUR! Yikes — Sour Patch Kids can’t hold a candle to the pucker power of this pod!

Anywho — I found out later that there’s a tamarind soup powder that you can make this soup with. (Which, of course would have saved a lot of time and energy…) But, I ended up getting the tamarind pods themselves, and made it from scratch — pulp, seeds, mess, and all! But hey — it was actually super fun!

And the cool thing about Sinigang is that you can customize it to your liking! So for example…I made two batches: the traditional pork rib, extra spicy, traditional version for the gentleman, and a NOT spicy ~seafood~ version for me!

Filipino Sinigang Soup by BeautyBeyondBones #philippines #seafood #dinner #edrecovery #glutenfree #paleo #healthy #yum #food

Traditionally, the veggies used are: eggplant, snake beans (which in America are like string beans), okra, taro root (I couldn’t find this, so I used yuca — but you can also substitute with sweet potato or even carrots), water spinach (which, in America is much like bok choy, or even spinach *not baby spinach*), and tomatoes!

But the secret is the broth. It is sooooo flavorful with the sour tamarind and all the veggies!

Filipino Sinigang Soup by BeautyBeyondBones #philippines #seafood #dinner #edrecovery #glutenfree #paleo #healthy #yum #food

You eat this over rice. So you have all the big chunks of veggies and the fall-off-the-bone meat, on top of your pile of rice. And then you spoon the broth over the rice, and it soaks it up. MMM!!!

((I made mine with cauliflower rice, and it was just as delicious!))

So — ok! The soup itself is gluten free and Paleo! And if you make the substitutions I did, it is Specific Carb Diet friendly too!!

Filipino Sinigang Soup by BeautyBeyondBones #philippines #seafood #dinner #edrecovery #glutenfree #paleo #healthy #yum #food

Here’s What You Need: (Serves 4) (This is the traditional version, I will post my seafood version below)

1 1/2 lbs pork spare ribs (if you can get your butcher to chop them into small pieces, that is ideal — but I just used the whole ribs, and it was just fine)
Several generous pinches of salt
1/2 large red onion (or one small red onion) roughly chopped
2 roma tomatoes, roughly chopped
3-4 Tbsp fish sauce (you can get gluten free fish sauce!)
2 cups taro root (or yuca) – large cubes
3 heads baby bok choy (or spinach)
1 cup of green beans cut into 1″-2″ pieces
3 long green peppers
7-8 okra pods, top chopped off
1 Japanese eggplant, chopped into large pieces
2 Thai chilies split open

1 cup fresh tamarind pulp, soaked in 1 cup boiling water. Crush and strain to get 5 Tbsp tamarind “juice” ((OR — TAMARIND SOUP MIX))

1 cup Jasmine rice per person, cooked according to the package directions! (Or, cauliflower rice!)

Huge Stock Pot, or Dutch Oven
Good Chef’s Knife
Large Pyrex bowl, or mixing bowl
Mesh strainer

Liberally season your pork ribs with salt and pepper.

Heat a large, heavy bottomed stock pot – or dutch oven – over medium – high head. Add a small amount of oil to coat. Once hot, add the ribs in a single layer, to sear. They should sizzle as soon as it hits the pan. Do not crowd the pan – do this in batches if you need to. Sear both sides, about 3 minutes per side — you want a really nice, golden brown color.

Once the pork ribs are seared, add them back into the pot and cover with water — about 1 cm over the ribs. Simmer for about 15 – 20 minutes, until a layer of foam from the ribs has formed on the surface. Skim off the foam.

Then, add your onions and tomatoes and simmer for another 45 minutes, until the pork is fork-tender.

While that’s simmering away, make your tamarind juice. First, extract your tamarind pulp from the pods. Do this by breaking the hard pod shell, and extracting the sticky pulp. There is a veiny membrane that encases the sticky pulp that you’ll need to peel away. Also: there is a seed that is in the center of each little “bubble” segment. You will extract the seed after the soaking process.

Once you have about 2 cups worth of pulp, place it in a medium-sized bowl. Cover the pulp with boiling water, and let sit until it is cool enough to handle. Then, squish the tamarind with your hands until all the pulp and the water have combined into a thick sludge. Make sure to remove all the seeds here, too.

Then, strain through a mesh strainer, to remove all the fibers. ((You can also skip this set entirely, and just use a tamarind soup mix packet.))

Now is also the time to start cooking your rice, according to the package directions!

After the 45 minutes and the pork is fork tender, add the yuca (or taro) cubes, okra, long green peppers, and the Thai chilies. Let simmer for 7 minutes.

Then, add the green beans and egg plant and cook for 2 more minutes. Then add the bok choy and let soften. Check the yuca by piercing with a fork — it should be tender.

Season the soup with your fish sauce and tamarind juice. It should be sour! Season to taste.

Serve with jasmine rice!

This soup saves for 3 days in the refrigerator. When serving leftovers, refresh the sourness by adding a squeeze of lime to taste!


Substitute 1 1/2 lbs of shrimp — peeled, de-veined, and TAIL ON — for the pork. Sear in the same fashion in 2 Tbsp oil until the shrimp have cooked through. Follow the same directions as the pork.

SCD Substitutions:
OMIT the Fish Sauce. Substitute with 1.5 tsp salt. (More or less to taste)
OMIT the Okra
Substitute carrot for the taro/yucca. (They are starchy veggies like potatoes and not SCD-legal)
Substitute cauliflower rice for regular rice. (I sauté my cauliflower rice in 1 Tbsp EVOO with salt and pepper for about 6 minutes over medium-high heat, until golden brown and tender. This makes a huge difference!)

Oh my word, you guys. THIS WAS AMAZING!!!

Filipino Sinigang Soup by BeautyBeyondBones #philippines #seafood #dinner #edrecovery #glutenfree #paleo #healthy #yum #food

The flavor was truly unlike anything I have ever tasted before! This whole ~soup soup~ phenomenon is…phenomenal! haha But seriously — it was like a party in my mouth! There was a beautiful savoriness from all the veggies and the protein, and then this *POW!* punch of tang from the tamarind. But then there was a sweetness from the veggies and the shrimp…it was addicting, and had me going back for bit after bite!

Filipino Sinigang Soup by BeautyBeyondBones #philippines #seafood #dinner #edrecovery #glutenfree #paleo #healthy #yum #food

First of all, it was a beautiful dish: all of the colors from the veggies. And then this truly magnificent broth. It was beautifully cloudy and swirling with flavor. And spooned over the rice, it was rich and luxurious, and the perfect seasoning for sticky and spongy rice!

Filipino Sinigang Soup by BeautyBeyondBones #philippines #seafood #dinner #edrecovery #glutenfree #paleo #healthy #yum #food

And the textures were marvelous — from the chewy rice, to the fall-off-the-bone pork. To the eggplant that had wonderfully absorbed that glorious broth. It was absolutely delicious.

I can’t say enough good things about this dish!

Filipino Sinigang Soup by BeautyBeyondBones #philippines #seafood #dinner #edrecovery #glutenfree #paleo #healthy #yum #food

For my first Filipino cooking adventure, I’d say it was a success! 😉

And one final note…do not serve with instant “minute rice.” That is sacrilegious. Consider it like serving shredded cardboard. (I may or may not have learned this from experience.)

See ya tomorrow, for a special birthday post!

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5


A huge shoutout to Reason Nutrition Beverage! Their all-natural, high calorie drink is not only delicious, but it has no “garbage” in it! Utilizing the wholesome goodness of coconut oil, it’s a phenomenal option for those needing to gain weight in recovery, or for those simply looking to supplement their diet with convenient and fast nutrition. Check them out!

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108 responses to “Filipino Sinigang! (2 Ways!)”

  1. Ah yes.. what I was raised on 🙂 the 1 cup fresh tamarind pulp should be green, not the dry that you have in the picture. You can buy the green ones in the frozen section of most asian markets.

    SINIGANG also varies from region to region in the Philippines. I made Sinigang Baboy Visayan Style last Monday YUM!


    • Oh that’s so awesome! Baboy Visayan – I’ll have to look that up! And thanks for the tamarind tip!! Hugs and love xox

  2. Great job with the sinigaang! My husband served a mission in the Philippines for two years and learned how to make several dishes. Between him and a Filipina friend of mine, I’ve learned how to make a few dishes myself! Pancit is my favorite to make and eat!!

    • Thank you so much! Oh wow that is awesome. And what a beautiful line of work!! Ooh I’ll have to look up Pancit! Thanks for the recco, Shannon!! Hugs and love xox

  3. Happy Birthday to YOU
    Happy Birthday to YOU
    Happy Birthday to her Caralynness we all know as YOU
    Happy Birthday to YOU

    And may YOU your Caralynness have way many more Birthdays to come. Enjoy your day too much.

    • Thank you so much John!! I have a feeling it will be!! Oh my gosh thanks for saying that al- you made me smile! Hugs and love xox

  4. Congrats on your first sinagang. I have to say that you did a wonderful job for your first outing. Your friend better be impressed.

    I grew up with Filipino cuisine and I suggest Kare Kare next as something to try. Take care and enjoy and thanks for sharing this!

    • Thank you so much! I sure hope so! Minus the minute rice, of course!! Hahaha oooh! I’ve heard kare kare is amazing!! It’s on my list of things to try! I actually purchased a jar of shrimp paste just for the occasion! 🙂 hehe thanks Ab for stopping by! Hugs and love xox

    • Aw thank you so much!!! I’m grateful for another year around the sun!! Hugs and love xox

    • Aw thank you so much!! I really appreciate that 🙂 yes! Amen to that! Hugs and love xox

  5. Yes, I join my voice to the others and sing to you, Caralyn… “Happy Birthday!” Have a wonderful day. I’ll keep you in my prayers. <3 My dinner tonight looked very much like this dish. Yes, it was delicious! <3

    • Awwww thank you so much Jan! You’re too sweet – thank you for your prayers! Nice! Good eats! Hugs and love xox

  6. Love your new recipe of sour ,savory and spicy soup.Mouth watering indeed. I am sure many more such recipes are likely to come up during the celebrations. Many happy returns of the day dear.God bless you abundantly.👍🌹🎂🎁🌺💐🎶🌷💕🙏

  7. Happy Birthday, Ms. Caralyn!
    You started your celebration by cooking one of our most delicious Filipino dishes– Sinigang!
    Thank you for recognizing Sinigang, and most importantly for cooking it!

  8. Hello, I am from the Philippines, and sinigang, especially the sinigang na hipon (shrimp) is one of my favorite dish. It’s so nice to see that you liked it. 🙂

    I’ve been following your blog for quite some time now. And I have read your testimony of overcoming ED, it was inspiring to see how you are doing good now.

    Happy birthday to you! May you have the most amazing birthday ever!

    • Hi Mariz!! Oh that’s so awesome! Yes – I am now in love with Filipino cuisine!! And gosh thank you for saying that 🙂 I really appreciate it. Hugs and love xox

  9. Happy Birthday! God bless May this be one of your very best yet! Your birthday is on my 7 year Sobriety birthday! Enjoy, and celebrate that God chose you for this earth!

    • Aww thank you so much Lisa!! And that’s so awesome! Congratulations on such an inspiring milestone! Cheering for you!! Hugs and love xox

  10. Happy happy birthday Caralyn! Have a super fab and blessed day to you!! I was really salivating🤤🤤 while reading this haha! You’ve made it perfectly! Thanks for featuring one of our number 1 Filipino dishes. This is best eaten specially during rainy or cold season and I love most the seafood Sinigang.!🤗🤗

    • Aw thank you so much!! Oh my gosh I can imagine how this must hit the spot on a rainy or chilly day!! This was so delicious! I can’t wait to try more Filipino cuisine!! Hugs and love xox

  11. Awww so it’s no surprise to me you’re a Leo! Today is my son’s 19th birthday. Happy birthday you beautiful creature you🎉 I also dig a good 🍲

    • Haha awww thank you so much! Happy birthday to your son too!! Have a great night! Hugs and love xox

  12. Blessed happy birthday, Ms. Caralyn! Thank you very much featuring our all-time Filipino favorite, Sinigang… jumped right away to your blog today when I saw your photos. I knew it soooo Pinoy (our Filipino nickname). Try also Adobo which is at equal standing with our Sinigang.

    Will include you in my Mass tomorrow, and here is my prayer for you on your birthday:

    Thank you loving Father for the gift of life to our sister Caralyn.
    Fill her heart with more peace and joy, inspire her more to share with us your abundant blessings in this life, especially in the recipes of food and other healthy tips that strengthen not only our body but also our souls.
    Your servant St. John Paul II said in Evangelium Vitae that “every birthday is a small Christmas because with the birth of every person comes Jesus Christ.”
    Indeed, we thank you in giving us a glimpse of your love and mercy, kindness and generosity, life and vibrancy in Caralyn.
    Bless her and keep her always, and grant her prayers.
    This we ask through your Son our Lord Jesus Christ in the power of the Holy Spirit. Amen.

    • Aw thank you so much 🙂 I absolutely LOVED my first Filipino food experience! I will definitely be making more. I’m adding Adobo to my list!! And gosh what a beautiful prayer. I am so touched!!! Amen! And thank you Jesus for all the blessings you have poured out on us!! We love You!! Hugs and love xox

    • Aw thank you so much!! Oh my gosh I will CERTAINLY be making more Filipino food! It was delicious!! Hugs and love xox

    • Thanks so much! Oh yes – this would be so perfect for a fall day!! Hugs and love xox

  13. Sinigang is love, whatever main ingredient you use (fish, shrimp, beef, pork) it’s just so good plus with a hot steamed rice awww what a combi. And oh with sinigang I won’t forget a fish sauce with lime and red chili on the side.🤤🤤🤤🤤 welcome to the Philippines Sistah 😉😍

    • Thank you so much Frances Anne!! i love that!! Sinigang is love!!! isn’t that such a beautiful thought — it sure tasted like it too!! 🙂 can’t wait to try more! Hugs and love xox

  14. Happy Birthday! The meal looks fantastic. Hope your upcoming year is filled with blessings.

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