I remember Sinigang being a favorite dish in my family. Now saying that, allow me to offer the disclaimer that while I would eat it, it would have to be over copious amounts of steamed rice. As a child, and even as a young adult, the sourness of it did not click with my palate and I would eat it more as a side dish in very conscious moderation, picking out the radishes. In contrast, both my mother and grandmother would go to town, happily eating any and all of my leftovers. This was comfort food for them.
And so, today, on Mother's Day, which also happens to coincide with the 2nd anniversary of my grandmother's passing, I offer this recipe in their honor.