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What makes your sinigang special?

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Mine is special because I put so much "asim" in it and it's a little chili HoT...

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when it's cool, i boil it again. .. soups taste better
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Use sampalok (tamarind) for meat, but yellow guavas for bangus (milkfish), and put lots of taro and hot pepper!!!
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it's the effort, the thought and the joy I feel while cooking that makes it extra special.
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patis
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zzz... it's sour but tasty... like beer... bitter but refreshing... hmmm... beer... zzz...
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i put some taro in it so the soup will be lamot ng konti..
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its made with lots of love
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