Singgang is a simple, sour soup that is especially popular in the east coast states of peninsular Malaysia. Likely related to the sinigang from the Philippines, it made its way into Alia’s childhood, when her Johorean-born mom would make it as a comfort dish when someone in the household was under the weather. This version of singgang is made with any small, oily fish like kembung or selar kuning, lending the broth a sweet, briny flavour.
Singgang
by Alia Ali
Singgang is a simple, sour soup that is especially popular in the east coast states of peninsular Malaysia. Likely related to the sinigang from the Philippines, it made its way into Alia’s childhood, when her Johorean-born mom would make it as a comfort dish when someone in the household was under the weather. This version of singgang is made with any small, oily fish like kembung or selar kuning, lending the broth a sweet, briny flavour.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
½ large yellow onion, peeled and sliced into rings
3 cloves garlic, peeled and smashed
1″ ginger, peeled and thinly sliced
1″ fresh turmeric, peeled and thinly sliced
3 pieces asam keping
1 stalk lemongrass, bottom white part only, bruised
6 small, oily fish, such as kembung or selar kuning, gutted and cleaned
Salt to taste
Directions
- Add all ingredients to a medium-sized pot. Cover with about an inch of water, and place the filled pot on a medium-low flame. The fish will be cooked through when the soup has come to a simmer, about 5 minutes. Taste for salt, adding more if necessary. Turn off the flame and serve with hot white rice.
Tips
- You can use larger cuts of fish like tenggiri if you’d like, just note that it will take 1-2 minutes longer to cook compared with small, whole fish.
Ingredients
½ large yellow onion, peeled and sliced into rings
3 cloves garlic, peeled and smashed
1″ ginger, peeled and thinly sliced
1″ fresh turmeric, peeled and thinly sliced
3 pieces asam keping
1 stalk lemongrass, bottom white part only, bruised
6 small, oily fish, such as kembung or selar kuning, gutted and cleaned
Salt to taste
Directions
- Add all ingredients to a medium-sized pot. Cover with about an inch of water, and place the filled pot on a medium-low flame. The fish will be cooked through when the soup has come to a simmer, about 5 minutes. Taste for salt, adding more if necessary. Turn off the flame and serve with hot white rice.
Tips
- You can use larger cuts of fish like tenggiri if you’d like, just note that it will take 1-2 minutes longer to cook compared with small, whole fish.
