So it turns out I've been eating sinigang the wrong way for most of my life, in fact I think we all are.
The way most people eat it is with a plate of rice where the broth, the vegetables and the meat are added. The rice is soaked in the broth because it tastes great that way, plus it changes the textural experience of eating rice from the usual dry or saucy. Using a spoon and fork to scrape a little bit of meat, veg and wet rice onto a mouthful of brothy goodness. That broth, indeed one must have more of it! So now everyone is served a tiny bowl or cup or mug for the 'sabaw' so we can add it to our mouthfuls of sinigang and rice to maintain that delicious soury and savoury note. Until finally you're at that wicked little end game of 'kanin vs ulam' - where you're left with too little rice to finish the sinigang on your plate so you add some rice and as you're down to the last two mouthfuls you realise you need more ulam, so you add more ulam and run out of rice and repeat the process until you say fuck it either just eat what's there or declare you're full leaving what's on the plate as leftovers. Sorry.
Instead I propose eating sinigang like a soup served on a shallow bowl, to which rice is added as required. Think about it. No need for that extra cup or bowl of sabaw. You can still spoon gobful after gobful of rice and sinigang but now you also get as much of that broth as you want with every mouthful. Similar to eating any asian noodle soup you can see when you are at the end of your rice so you can just finish up by eating it like a soup thus avoiding the kanin vs ulam game. You're welcome.
