How To Make The Most Sour Sinigang? (Mangoes, Pomelo, Seasoning, Sampaloc, Guava, Batwan)

Filipinos love sinigang and we make it differently across households. In today’s test kitchen, chef Martin tries 6 ways (Mangoes, Pomelo, Seasoning, Sampaloc, Guava, Batwan) to see which is the best!
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The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Julius Rivera - Videographer
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Trist Bagano - Content Manager
Chester Velasco - Production Assistant
Sofia Paderes - Graphic Designer
Roanne Salvacion - Accountant
Christiana Manuel - Graphic Artist
Social Media:
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[@michaelmarkcaspillo5008]

Yes. As an Ilonggo I am glad you choose batwan. It has a sourness which is not too overpowering and slightly fresh aftertaste than the sampalok 😊😊😊 Nice vid as always FEATR team.

[@silent2163]

Is Batwan available here in Manila too? This is the first time I heard such veggie/fruit. I wanna try putting it in Sinigang and do experiment with its flavor too.

[@mahoganyeye5269]

@@silent2163 there's batwan paste and batwan powder available in Luzon that's imported from the Visayas

[@kenbee85]

Totally agree. I think for me it is one of the best.

[@Layput]

I don't use these sinigang mix concoctions. There are tamarind pastes out there, usually produced in Thailand, that contain at leat 65% tamarind, which offer a more natural and nice sourness. Using the fresh tamarind could be a little bit too acidic especially the after taste. Batuan could be a nice souring agent but it's hard to find outside the Hiligaynon regions, especially now that nobody cultivates it and the only source are wild trees. According to the latest survey, the Batuan tree is considered endangered and may disappear as soon as 40 years. Maybe somebody should study the cultivation of batuan and try to market it. This will ensure the survival of this tree and will provide a unique filipino ingredient.

[@gabooche]

One time we ate in a restaurant and they used strawberries as a souring agent. At first I thought it was an odd choice to use because we are used to see strawberries as a dessert ingredient rather than a savory one. But it tasted really good!!! 💗🤤💗🤤💗

[@totoji]

Hala. Alam mo as an Ilonggo, part na talaga ng heritage yang Batuan , classic yung tamarind but you know in the absence of Batuan or tamarind, I personally use tomatoes, like a lot of them, a bowl. Tapos once they're soft, crush them in the pot while it's boiling. Use fish sauce instead of salt. The level of umami in that technique is super. Try it!!!

[@whitemocha1515]

I agree. One of my secrets too is using lots of tomatoes, well riped ones.. ❤

[@supb1437]

I love this series concept! It showcases our archipelago’s diversity in terms of cooking the same dish. Next time tho I’d definitely weigh out each ingredient that goes into every test subject for better accuracy and precision and I’d also use separate tasting spoons and bowls so the flavors don’t get mixed in the same bowl.

[@chrismaurice9455]

Love Batwan!!! From Iloilo here. We always use it as a sour agent for our KBL.😍🫠🤤

[@bethelgrace8038]

I love the guava maybe combine it with sampaloc 🥰 This is a great idea for all this rainy weather 🥰 love the new kitchen btw 🥰💯

[@mitchieibabao5769]

As a Bisaya, iIlove using batwan in sinigang. It has the perfect sourness that matches especially in pork sinigang. Plus the milky broth.

[@Troli101yeah]

I highly appreciate this video- really gave an insight on sinigang. Really interested cause it's one of my favorite dish.

[@ohhFelisha]

Love this ep! Finally!!!! Namiss ko si Chef Martin! You guys should try cooking sinampalukan. It's one my favorite sour soup next to Sinigang na Hipon. Will it be a fun ep to cook all the different types of sinigang... Sinigang na baka, baboy, hipon, bangus, manok (sinampalukan) aaand then let random kids try it and let them decide which is the best sinigang? hahaha! And for fun make it super sour para katuwa the kids' expressions hahaha!

[@Globalfoodbook1]

This looks absolutely delicious 😋

[@Cooked-with-Love]

This is a very different style of cooking, the combination of ingredients used is quite unique, would love to taste sinigang someday! 💜

[@featrmedia]

Hope you can soon!

[@jajc9985]

Yuuuumm!! 🤤 Pork sinigang na buto buto sa sampalok is soooo good most especially during the rainy season I like it will lots of gabi.. Sinigang na salmon sa santol or bayabas is my favorites out of all the sinigang tho..

[@revegamboa3055]

It's rare to find gooseberries. But that's one good souring agent too. We call it "Bangkiling." When I was young, there's plenty around our place and used it in sinigang as well. And because of this episode, I'm gonna explore more souring agent including premium ingredients like green kiwi, granny smith apples, and plum (skin's quite sour and turn the broth purple 😂)

[@mOnsi9115]

Am i the only one finding it so satisfying how the knife simply and effortlessly cuts through the fruits and veggies? haha

[@beeGdavid]

Yes Batwan! We use it for nilaga too, almost everything 😋

[@jamesmidas6021]

I love this

[@khryssaubreyyu6510]

hope you can also try kamyas .. super sarap din

[@somerandomguy9156]

don't mind me, I'm just here drooling lol, nice tip sa tubig ng pinagsaingan, will do it sometime for my ol natural sinigang ...

[@beadenise]

HUY GRABE KAYO NOW I’M CRAVING THIS ANO BA YAN

[@jxxo6726]

I don't know, but "kalibang-bang" that butterfly shaped green leaf is also a very good alternative.

[@kmntflco]

This recipe is good for today's weather. #RainyDayEqualsSinigang 🤤😍

[@featrmedia]

Imagine sipping on a bowl of sinigang today!

[@Dolce.Banana]

Ahh sinigang... The perfect comfort food on a rainy day. Sakto pa umulan the whole day 😭 i'll take knorr sinigang please

[@nabelahferrer3523]

Yummyyyy my favoriteeeee

[@extend]

I had been craving for some kansi!

[@gigidy5364]

ayy naglaway gyud ko habang gatanaw. gigutom nuon ko😭😁😁😁

[@revegamboa3055]

Forever batwan. Laking western visayas! ❤️ We have red/purple batwan at some mountainous areas.

[@sharisseenriquez745]

Yung sinigang na may guava is what we called bulanglang sa Pampanga, hinde talaga siya ganon kaasim but it's really good! Try nyo ibahin ang meat. We usually use fish and/or shrimps.

[@stephanierosedeviente3239]

We also use alternative souring agent dahon ng "libas at labog" po..

[@migonico8928]

Sarap pampaasim Batwan Sampalok Mangga Santol Kamias Libas Kalamansi ✌️❤️

[@gerardogascon4048]

I love you for doing this

[@migonico8928]

@@gerardogascon4048 ❤️❤️❤️

[@gverpillo]

Glad and lucky to have batwan tree in our front yard in Bacolod.

[@gracekita]

I love the quality of the videos here.Please tell me your gear

[@caressa5263]

missed the opportunity to use kamias but I'm liking this episode, it makes me miss home.

[@maryjoycelestial8398]

Hello po 😍 Yan Ang favorite ko🤤🤤🤤🤤

[@featrmedia]

Same here!

[@Ad-qn6ub]

I see chef martin, i watch

[@katnipkatnips]

I like really really sour sinigang. Tamarind or kamias or both :) (i guess kamias is a good contender also) sometimes I even put in calamansi after it's cooked. Lots of tomato (i saute it longer so it will swell) gabi for slur consistency. All natural.

[@markjeromelaboc1354]

in leyte and samar, we use a leaf called tugabang

[@ayrasanmiguel9363]

These recipes are so timely for rainy days nowadays

[@featrmedia]

Time to cook!

[@rmbas8700]

Hi Erwan! I know it sounds odd but can I request for a video of a healthy meal plan for a week or two considering the food content for a PCOS person. Thank you and very much appreciated, hope you can soon. 😊

[@teiyoow]

We also prefer batwan in sinigang. Perfect everytime.

[@lalalabia7464]

My family uses santol as souring agent. It adds a malinamnam type of asim to the dish.

[@remyen]

Many don't like sinigang sa bayabas because of the smell but I like it for the fruity, fuller broth. When I cook this, I use the local small fruit variety.

[@genasodrac3053]

Have you tried it with calamansi? Its really good!!

[@silent2163]

My lola once used SANTOL. Di ko na matandaan ang lasa pero maasim naman yung sinigang

[@AngryKittens]

I think with pomelo you need to pair it with another sour citrus fruit like kalamansi or biasong. I think what it adds is not the sourness, but the astringent aftertaste that is also just as essential, imo, to a good sinigang. Same thing with fruits like guava and unripe santol rind. It's also the flavor profile of the original kinilaw. The sourness can come from any source (usually citrus fruits or vinegar) but the astringent taste has to come from the tabon-tabon fruits/mangrove bark.

[@ninagumera4026]

Kasoy cashew fruit is the best to use pansigang when it comes to fish!!!! Mindoro, Batangas and Bataan.

[@yohananejaloverly249]

IBA/kamias unta to...😆👌

[@johntonguecruz2404]

Kamias is a good one too. I dont know why it taste better for me but kamias is wmy preferred "pampaasim" on fish sinigang.

[@mahoganyeye5269]

Batwan all the way. That fruit is amazing

[@Xenophoresis]

Chef Martin naman... Hindi pa ako kumakain tapos magluluto ka ng unli sinigang. pa grab mo naman ako oh 🤣

[@japanblue5816]

1:07　グレープフルーツを鍋料理に使ったことがなかったので使ってみますー！😊 1:56　これはなに!?　What is this ? I saw it for the first time.

[@zeki-san4681]

Its fresh and unripe tamarind bruh. Its called "sampaloc" in Filipino.

[@japanblue5816]

@@zeki-san4681 「sampaloc」😊ありがとうございますー

[@zeki-san4681]

@@japanblue5816 どういたしまして😆👍️

[@pawelljesterdevilla7881]

Have you tried dried kamias?

[@btspavedtheway4840]

We also use kamias or santol as a souring agent

[@silent2163]

I make my asim kilig sinigang with Miso, Kamias and Sampaloc altogether in one dish.

[@ksksksksks4184]

For me, i love knorr sinigang mix with sampaloc

[@aprilwayne6069]

BATWAN FTW!!

[@diannekay4212]

My favorite is tamarind which my mom always uses in her sinigang. Gusto ko kase sobrang asim.

[@dreamlifestories5470]

Sinigang sa sampalok and kalamansi or kamyas ,lemon ,dayap atb..that is very strong sour taste of flavor if you love sour taste but if you like delight sour you can use the sampalok leaves, bayabas,water melon fruits,mango,or mango leaves, but in our farm we use the alternative leaves but i for got the name

[@lecheflan4777]

I have never heard of 'batwan' until today. But I have yet to see one.

[@romyalparo7692]

we, from western visayas, use batwan for sinigang .

[@juboypailano9984]

Hi just a suggestion, try Bilimbi fruit or Iba as what we call it in Visayas. It is very sour and much more nutritious!

[@AngryKittens]

Kamias sa Tagalog.

[@phineas0076]

Hey @FEATR, have you heard of 'Alibangbang'? You can try it as a souring agent too.

[@ENLfoodVlog]

Wow! sarap po nyan! I support you po😊 (I also cook this on my channel po btw)

[@karinakyokoyukimachi5240]

🤩🤩🤩

[@aiendail]

Dapat kasama si Sassa dito at Anne sa taste test!

[@el5980]

🤤🤤🤤

[@tupangina21]

Pomelo and guava is best when combined with tamarind and/or sinigang mix

[@rhodajoieguadalupe3740]

Batwwaaaaaann..i miss this..🥺

[@torch3676]

try that strawberry sinigang of baguio

[@jeremiahbsanchez]

One week after, sinigang pa rin ulam nila sa studio. Daming sinigang na niluto 😆

[@s4rkish916]

Maybe you should try a different variety of pomelo? The one that you used looks like the very sweet kind

[@ramoncruz3105]

I use a combination of miso and lemon to make fish sinigang

[@Koongjin]

you guys should check Kamias.

[@user-uq8uz4xg2l]

Batwan for the wiiin!!!!

[@SimplyMasarap]

Batwan numbe one!

[@fugazi5150]

Somebody needs to come up with a BATUAN Powder🤙🏼

[@jessysoriano]

Try rattan fruit too

[@thomaschiuph]

Sininguelas as a souring agent is the best

[@extend]

This is the first time I'm hearing this. This is actually interesting.

[@omarginete298]

Try niyo din yung Sinigang sa Kamias

[@andreamapalad7763]

Try pineapple....masarap din

[@neacana1754]

There goes a riddle says "There are many trees in the forest but one is the best" and guess what, BATWAN is the best. Shout-out people of PANAY. ☺️☺️

[@katkat_1987]

we use batwan in iloilo💜💜💜

[@mahilmagdasal8534]

Batwan!

[@elleceeme]

I love batuan but usually we use it for kbl

[@dm-wg7qk]

I prefer pechay over kangkong, adds more flavor.i love kamias as a souring agent..

[@purplextoxin]

Using the sampaloc leaves instead of the fruit would make less gritty I think. They’re harder to find but definitely worth it! Sinampalukan is my favorite kind of sinigang~

[@markernie]

I like guava if meat use is beef 😋😋

[@totobits2053]

Sayang walang kamias. PS: Guava at milkfish ang best combi sa sinigang

[@zeki-san4681]

Yas!!! Sinigang sa kamias is my fave! Esp Bangus or tilapia sinigang

[@enelymg]

Been looking for kamias too! The best with sinigang na baboy! Combine it with hugas bigas and gabi,super lapot! Yum!!!!

[@thebookreader287]

My grandma and my parents would always boil tamarind with the leaves. Kulang ang asim pag sa bunga lang mas effective pag may kasamang dahon. :) Meron pa yung katmon, littuko (bunga ng rattan). Nababasa ko rin ang alibangbang pero di ko alam paano siya ihahanda.

[@rovidelarosa]

I thought he's David Chang from the thumbnail.

[@fs4538]

I use Lemons. It's the best. Never Knorr.

[@bridalarmyofchrist8294]

yehey batwan is the best

[@el-nv1oh]

batwan numbawan!

[@paulmalimban16]

Kamias is a good souring agent.

[@eggmandalian]

Could’ve included santol and kamias in the mix of souring agents

[@zactrife]

Walang santol?

[@markernie]

sarap niyan sa bangus 😋

[@gracego1301]

Where can we get batwan ni manila?

[@romyalparo7692]

in western visayas, most of us use batwan for sinigang.

[@cabesodo]

what about lemon?

[@Layput]

The ilonggos are raving about batuan but are totally clueless about the endangered state of this tree. Ilonggos should start cultivating and preserving this species and not just harvest from the wild.

[@adoboadventure]

Why no kamias and kalamansi?

[@ijuskeen5880]

KANSI!