1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="jMnFSXscgE"><a href="https://marcwiner.com/ja/sinigang/">シニガンスープのレシピ｜本格フィリピン料理の作り方</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/sinigang/embed/#?secret=jMnFSXscgE" width="600" height="338" title="“シニガンスープのレシピ｜本格フィリピン料理の作り方” — Marc Winer" data-secret="jMnFSXscgE" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2025/07/Sinigang-en-tete-750x563.jpg600450フィリピンのシニガンは、柔らかい豚肉とさまざまな野菜が調和した、酸味がありながら心温まるスープです。https://marcwiner.com/ja/sinigang/ja本場フィリピンのシニガンフィリピン風主菜スープとブイヨン20901102500 g 豚肉 (シニガン用にカット（脂ののった大きめの角切り。骨あり・骨なしどちらでも可）)水 (具材が浸る量)1 トマト (中玉。4等分にする)1 白玉ねぎ (小さめ。4等分にする)250 g タロイモ (食べやすい大きさに切る)4 大さじ ガビ入りシニガンミックス1 長い青唐辛子 (シリン・パンシガン)2 大さじ 魚醤 (パティス)1 ひとつかみ 長ささげ（シタウ） (シタウ。5cm長さに切る)100 g 大根 (ラバノス。薄切り)1 ひとつかみ オクラ (オクラ)2 つかみ 空心菜の葉 (洗って下処理する)塩4https://marcwiner.com/wp-content/uploads/2025/07/Sinigang-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400