Did you know that ube can be used as ingredient in sinigang?

Tired of the good ol' recipe for your sinigang? Why not try sinigang sa ube?

There's no doubt that sinigang is one of the Philippines' food treasures. In fact, it was named the world's best soup in 2021 by food and travel website TasteAtlas.

Given its comforting and addicting flavor, it's no wonder why it's been experimented with and made into several variations. In some provinces, it's even cooked with fruits including watermelon and guava.

At the Bistro Remedios restaurant in Manila, they mix what is often used as dessert to make their own take on sinigang new yet appetizing to their customers: ube.

According to Dominique Diaz, the director of operations, ube makes their sinigang even more of a fave.

"Malapot-lapot ang sabaw na may asim kaya isa 'to sa mga gustong-gusto ng mga tao [Its soup is thick and is sour, that's why it's liked by a lot of people]," he said in Kuya Kim's report for "24 Oras." 

Sinigang, which came from the word "sigang" or to stew, has been a Filipino favorite even before Spain colonized the Philippines. As such, it has no Western influence and spices.

It is commonly made sour with tamarind, which has more tartaric acid—and therefor more sour—if it's raw.

Foreign countries that also have their own versions of sinigang are Malaysia and Singapore, which use turmeric and lemongrass in their recipes. Indonesia's take, meanwhile, is called asem.

—Franchesca Viernes/MGP, GMA News