Talk:Sinigang

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[edit] Additions to the article

On top of the rewrites, I also added some information about preparing sinigang. It's one of the complete dishes that I can cook, so I decided to contribute my knowledge of the dish.

I also read somewhere (I think in a newspaper feature article in the Manila Bulletin) that sinigang was considered the unofficial "national ulam" (viand) of the Philippines because it's the only dish that is prepared and cooked the same way anywhere in the Philippines. However, I will still need to check on this before I can place this in the article. If anyone can help me verify this information, I would truly appreciate it. --- Tito Pao 20:30, 12 October 2006 (UTC)

[edit] Bouillabaisse

I just checked the bouillabaise article and found out that the comparison is unwarranted, even though I've read it in a few cook books; the article's picture shows a stew whose soup is not clear! In comparison, tom yam's soup is clear, and it resembles how sinigang looks like in real life. Because of this, I'm commenting (not deleting) the portion about the comparison with bouillabaisse until I can source it properly. --- Tito Pao 22:43, 31 October 2006 (UTC)