Traditional and Best Vegetables for Sinigang

Sitaw (Long Beans)

Long beans, also called Chinese long beans or Yardlong beans, add a subtle sweetness and a slightly crunchy texture to Sinigang. They hold up well in the broth without turning mushy, making them ideal for providing contrast to softer vegetables.

Sitaw is packed with fiber, folate, and antioxidants, contributing to the dish’s nutritional value while complementing the sourness of the broth. You can easily find them at Asian food stores.

Trim the ends off, then cut them into 2–3-inch pieces.

Talong (Eggplant)

Long Japanese Eggplant is another essential vegetable in Sinigang, offering a silky texture and mild, slightly bitter flavor that blends beautifully with the tangy broth. As it cooks, it absorbs the soup’s flavors, becoming incredibly tender and delicious.

Talong is a great source of dietary fiber, potassium, and antioxidants, making it both a flavorful and healthful choice.

You know it’s done when the eggplant becomes almost see through, evenly colored, and light brown. The texture will be very soft.

Radish (Labanos)

Daikon Radish provides a slightly peppery and crisp bite to Sinigang, adding a refreshing contrast to the richness of the broth. As it cooks, radish softens and flavors the broth, creating a delightful balance of textures. It is low in calories but rich in antioxidants, fiber, and essential minerals, making it a beneficial addition to the dish.

You can find daikon at almost any major store. Peel and slice the radish into thin rounds or half-moons, about ¼-inch thick. I like to add this towards the beginning to infuse the broth.

Tomato (Kamatis)

Tomatoes contribute to the depth of Sinigang’s flavor, adding natural sweetness, sour notes, and acidity that complement the soup base. If you don’t have tamarind, tomatoes are ideal to give the sinigang broth the signature flavor.

They help enhance the broth’s tanginess and provide a vibrant color to the dish.

Tomatoes are also packed with lycopene, vitamin C, and antioxidants, boosting the soup’s health benefits.

Use firm tomatoes like Roma that work perfect with being seared then slow cooked into the broth to release all the umami, tangy, and delicious elements that will create your sinigang foundation.

Cut tomatoes into quarters. This helps them break down into the broth and add depth to the flavor.

Gabi (Taro Root)

Gabi (taro root) is a traditional root vegetable used in Sinigang to add creaminess and a subtle sweetness because it is starchy like potatoes.

As it cooks, it breaks down slightly, giving the broth a thicker, richer texture. Perfect for sinigang with beef or pork, the gabi is tasty and once it is cooked through, you can mix it in the broth with a fork to give the soup more texture and thickness.

Peel and cut into 1-2 inch cubes.

Mustasa (Mustard Greens)

Mustard greens add a slight bitterness to Sinigang, such as big bok choy (pechay), which helps balance the sour and savory flavors of the soup. Their robust texture holds up well in the broth, providing a satisfying chewiness. Mustasa is rich in vitamins A, C, and K, as well as antioxidants that promote overall health. If you use kangkong, you an skip adding bok choy if you want.

Green Chili (Siling Haba)

Green chili (long green chili, finger chili, siling pangsigang) is often included in Sinigang for an added kick of spice and a key ingredient. It enhances the dish by subtly infusing heat without overpowering the tamarind’s tanginess.

It’s good to keep the chili whole when adding to sinigang so it’s not overly spicy. Green chili is a good source of capsaicin, which has anti-inflammatory and metabolism-boosting properties.

Onion

Onions are a fundamental ingredient in Sinigang, contributing to its depth of flavor. They add a natural sweetness that balances the sourness of the broth while enhancing the overall aroma. Onions also contain antioxidants and compounds that support heart health and immunity.

Tamarind (Sampalok)

Tamarind paste is the key ingredient that gives Sinigang its signature sourness. It provides a rich, tangy depth that enhances the overall flavor of the broth. Use greener tamarind for the sour flavor profile.

Whether used fresh, in paste form, or as a powdered mix, tamarind is essential in achieving the authentic taste of Sinigang. It is also rich in antioxidants, vitamin C, and minerals that support digestion and overall health.

If you’re using fresh tamarind, break the pods open, remove the seeds, and crush or cook them in water to release the sourness.