POSITIVELY FILIPINO is the premier digital native magazine celebrating the story of the global Filipino. The POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, providing analysis and discussion about the arts, culture, politics, media, sports, economics, history and social justice.
This particular sinigang combines the sour taste of tamarind and the salty and rich flavor of miso. The addition of mustard leaves completes this tasty and flavorful soup.
Read MoreThe Philippines has invented dozens of variations on sinigang. Every region uses the souring agent that’s most available there — from kamias to sampaloc, calamansi to mangga. If Iceland were one of the Philippines’ 7,000 islands, sinigang sa rhubarb would surely be a familiar variation. The hardy plant does well in Iceland’s arctic weather and has been cultivated there for hundreds of years.
Read MoreCorned Beef Sinigang is brisket cooked in tangy tamarind broth with vegetables usually found in the traditional sour soup recipe.
Read MoreWhat does the future hold for Filipino food in America, now that it has been declared the next big thing?
Read MorePOSITIVELY FILIPINO is the premier digital native magazine celebrating the story of Filipinos in the diaspora. POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, covering the arts, culture, politics, media, sports, economics, history and social justice. Based in San Francisco, California, POSITIVELY FILIPINO magazine is your window on the Filipino diaspora.
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