Sinigang na Maya-maya sa Miso is another version of sinigang dish soup with additional seasoning, the miso. Miso is a traditional Japanese seasoning produced by fermenting rice, barley and or soybeans with salt and the fungus.
Why it became a part of Pinoy’s sinigang?… During the Edo period [1603-1876] Christian Japanese refugees who came to the Philippines brought along miso soup, but the Filipino gives it a more sour soup taste than the original Japanese version and then, later on, they called it sinigang sa miso.
This is similar to other sinigang that has a sour broth. Normally the maya-maya is cooked in a combination of rice washing (hugas bigas), tomatoes, vegetables, miso paste and tamarind which gives a sour taste.
Sinigang na Maya-Maya Recipe
- 5 tbsp. Miso paste
- 200 grams, (Unripe tamarind) or 1 pack of Taramind powder
- 4 cloves, garlic, minced
- 1 pc. onion medium sized, chopped
- 2 pcs. large sized tomatoes, chopped
- 1 thumb sized ginger, chopped
- 1 bunch, mustard greens (mustasa)
- 1 pc. medium-sized radish (labanos), sliced
- 5 pcs, large, Okra (optional), cut into 2 pcs
- 3 pcs. finger chili (Siling haba)
- 1.5 liter, water or rice washing
- cooking oil
- salt and ground pepper to taste
- In a hot frying pan, pour and heat cooking oil, fry fish until light brown.
- Drain and set aside
- In a casserole, heat oil and saute ginger, garlic, onion, and tomatoes.
- Add miso paste and salt then stir cook for a minute.
- Add water and then bring to boil.
- Pour the radish and okra and sinigang powder or tamarind juice then bring to boil
- Add fried fish, finger chili then cook for another 2 minutes.
- Season with salt and ground pepper according to taste.
- Add mustard greens then simmer for a minute then turn off the stove.
- Serve with steamed rice.
- Share and Enjoy!
- To extract tamarind juice, instead of using tamarind powder, boil unripe tamarind until soften then pound and extract the juice.
- You can use the Japanese Miso bought in the grocery, but you can also buy the ordinary miso from the wet market.
- Aside from Maya-Maya, you can also use other kinds of fish like Bangus, Talakitok, Lapu-Lapu, or Salmon.
- Washing rice (hugas bigas) – water obtained from washing rice grains and used as broth base for sinigang
- If mustard green is not available, use pechay tagalog or bokchoy as a substitute.