2022年1月27日 シニガン
フィリピンでスープと言えばシニガンとニラガで、日本人にはニラガの方が馴染み易いが酸味の効いたシニガンはこのスープ好きを一発で虜にした。
長い時間コトコト煮込んで骨付き肉や甲殻類の旨味がスープに溶け出して絶品。これをサンパロック、一般名はタマリンド、を使って酸味を利かせる。
フィリピンではスープと言うよりもおかずで、お碗で山を築いた白飯の頂上に窪みを作ってシニガンをかけて食べる。骨の髄まで煮込んで旨味と脂を引き出した濃厚な味だ。
出来立てより一晩置いた方が美味しさは増すのだが、表面に浮いた脂には少々引いてしまう。
多分、一年中暑くて汗をかく地域の料理であって、日本では脂摂取が少々過剰かも。
Sinigang, January 27th, 2022
Sinigang and Niraga are the soups in the Philippines, and although Niraga is more familiar to Japanese people, Sinigang,
which has a sour taste, captivated this soup lover with a single shot.
Stewed for a long time, the taste of bone-in meat and crustaceans melts into the soup and is exquisite. Use Samparok,
commonly known as tamarind, to add acidity.
In the Philippines, it is a side dish rather than a soup,
and it is eaten by making a dent on the top of white rice that has been built in a bowl and sprinkling it with sinigang.
It is a rich taste that brings out the umami and fat by boiling to the bone marrow. It tastes better if left overnight than freshly made,
but the fat that floats on the surface make us hesitate to drink a little bit.
Maybe it's a hot and sweaty local dish all year round, and in Japan it's a little over-fat.