Sinigang is the Philippines' great comfort soup: a clear, mouth-puckering tamarind broth, pork ribs simmered tender, and a garden of vegetables — daikon, tomatoes, green beans, kangkong — each adding its own texture to the sour base. It is also a pot built for a crowd, and a crowd pot is the worst place to hide a dose — nobody can measure "one ladle" precisely, and a second bowl of a dosed pot is a second dose nobody counted. So Chef Smoke cooks the sinigang clean and doses the bowl. The pot stays sober for everyone at the table. The dose goes on bowl by bowl, in a calamansi-scented oil drizzled at the table, where every bowl carries the same number and the sour soup never lies to anyone.
🧈 Decarb & Infusion (The House Olive Oil)
- Decarb: 7g ground flower, spread thin on a lined sheet, 240°F (115°C) for 40 minutes, until fragrant and golden. Cool completely before handling — hot flower loses terpenes to the air.
- Infusion method: Stovetop olive oil — decarbed flower + 1 cup olive oil, 180–200°F for 2 hours, never simmering. Strain through cheesecloth, press gently. Yield: ~1 cup finished dosed olive oil.
- Storage: Refrigerate airtight up to 3 weeks, freeze up to 6 months. Label it dosed and dated — dosed oil looks exactly like regular olive oil, which is exactly why the label matters.
- Dosing math for this batch: 1 tablespoon dosed olive oil ≈ 75mg THC, 1 teaspoon ≈ 25mg. This soup doses 6 bowls with 1 tablespoon total — about 12mg per bowl.
🥘 The Technique: Sinigang (6 servings, ~12mg each)
- Simmer the pork clean: Bring 2 pounds pork ribs, 8 cups water, 1 quartered onion, and 2 tomatoes to a boil, skim the foam, then simmer 45 minutes, until the pork is nearly tender. Skimming is not fussiness — a clear broth is the whole point of sinigang.
- Sour it properly: Stir in 1 packet tamarind soup base (or 1/4 cup tamarind paste thinned in hot water), then add 1 sliced daikon radish and a handful of green beans. Simmer 15 minutes more, until the vegetables are tender but not tired.
- Finish the greens: Stir in a big bunch of kangkong (water spinach) or baby spinach and 2 sliced green chiles, and simmer 2 minutes, just until wilted. Season with fish sauce and salt to taste. Everything so far is clean — this pot is safe for every guest at the table.
- Dose it bowl by bowl: Ladle the sinigang into 6 bowls, making sure each bowl gets pork, vegetables, and broth. Drizzle each bowl with 1/2 teaspoon dosed olive oil (≈ 12mg) — the same spoon, the same drizzle, every time. Serve with steamed rice and calamansi wedges, never extra oil.
- Serve it counted: Announce it: ~12mg per bowl. Keep the ladle in the clean pot and the dosed oil in its own labeled bottle, far from the serving spoon. A second bowl is fine — it just gets counted like the first, or it gets no drizzle at all.
🧬 Terpene Pairing
- Primary terpenes: Limonene (the bright calamansi and tamarind lift that defines the soup), beta-caryophyllene (the warm pepper of the green chiles), and myrcene (the soft, savory depth of the long-simmered pork).
- How to use it: A bright, peppery strain reads as one more seasoning in a sour soup. The tamarind already brings the pucker, so the infusion blends in rather than announcing itself.
- What to avoid: Heavy, earthy profiles — they muddy a broth this clear. Keep it bright, peppery, and clean.
🌱 Strain Suggestions
- Super Lemon Haze — Limonene, terpinolene. Bright and citrusy; the calamansi's best friend.
- Sour Diesel — Caryophyllene, limonene. Peppery and bright; the green chile's natural partner.
- Blue Dream — Myrcene, pinene. Soft and balanced; lets the tamarind stay the star.
📏 Dosage
- Per serving: ~12mg THC per bowl (6 bowls, 1 tablespoon dosed oil total).
- The sour-soup rule: Tamarind's pucker hides a multitude of sins, including an unmeasured dose. The drizzle is measured because the broth is bold — bold flavor is no excuse for fuzzy math.
- Onset: 30–90 minutes for most people. Count the whole bowl, not just the drizzle — the drizzle is only one part of the meal's math.
Start with one serving. Wait 90 minutes before even thinking about a second. For adults 21+ only. Consume responsibly and in accordance with local laws.
🥘 Chef Smoke's Sinigang Rule: "The pot stays sour, the bowl stays counted — a soup this honest deserves a dose just as honest."
© Gourmet Edibles 2026. All rights reserved. Published by Compact Underground • Educational content only. Always follow local laws and consume responsibly.