Sinampalukang manók or
sinampalukan is technically not a variation of sinigang, as the chicken has to be sautéed in ginger first instead of all the ingredients being placed simultaneously into the pot and brought to a boil.
Sinampalukan is also distinguished by its use of shredded tamarind leaves, and is usually made together with
ginger, onions, tomatoes, eggplant and other vegetables. Other Filipino dishes that are similar to
sinigang but distinct include
pinangat na isda from
Southern Luzon and
linarang from
Cebu. Both of which also use sour fruits but are restricted to fish or seafood and differ in the other ingredients used. Another similar dish is
inalseman, an
Ilocano vegetable soup that is a sour variation of
dinengdeng. It is typically composed of
long beans,
jute mallow (
saluyot),
yam beans,
taro, green
papaya and young tamarind fruits and leaves, seasoned with
bugguóng (fermented fish sauce). There are also similar soured beef stews. They include the
cansi from the
Western Visayas islands which use beef and
breadfruit and is soured with
batuan or
bilimbi fruits. Because it resembles a cross between
bulalo and
sinigang it is sometimes known as
sinigang na bulalo. Another soured beef stew is
sinanglaw from
Ilocos which is soured with bilimbi or tamarind, but is unique in that it also includes bitter ingredients like
bitter gourd or bile, as is common in Ilocano cuisine.
Malaysia Around the east coast of
Peninsular Malaysia, particularly in the states of
Kelantan and
Terengganu, there is a dish called
singgang that is considered a close relative of
sinigang. The common ingredients found in singgang are lemongrass, galangal, garlic, chili and
asam gelugur as a souring agent. Either
budu or
tempoyak would also sometimes be added to further flavourize the dish. Terengganu's singgang and Kelantan's singgang differ through an addition of turmeric into the former. Meanwhile, on the west coast of Peninsular Malaysia, another dish that is thought to be similar to singgang is called
pindang. ==Awards==