Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, bilimbi, or unripe mango. Seasoning powder or bouillon cubes based on tamarind is also used in place of natural fruits. Meat in sinigang (e.g., fish, pork, beef, shrimp, or chicken) is often stewed with tamarinds, tomatoes, garlic, and onions. Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong).
Durian fruit is used to flavour a wide variety of sweet edibles. The name durian comes from the Indonesia and Malaysian word duri (thorn) together with the suffix -an (for building a noun in Indonesia and Malaysia).
Tempoyak can be eaten either cooked or uncooked, is normally eaten with rice, and can also be used for making curry. Sambal Tempoyak is a Sumatran dish made from the fermented durian fruit, coconut milk, and a collection of spicy ingredients known as sambal.