Sinigang for a dinner party — went down extremely well

I made Sinigang for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The tangy and savoury from vinegar profile was the main talking point — no one had quite experienced calamansi lime used that way before.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. I explained the a Manila restaurant abroad context as I served it which helped people appreciate it fully. lambanog coconut spirit was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.