Sinigang refers to a Filipno stew of meat (pork and beef) /fish/seafood (shrimp) and vegetables in a sour broth. Tomatoes, guava, calamansi, and tamarind are usually the ingredients used to sour the broth.
What a lovely dish! My favorite is my Mom's Sinigang na Baboy, especially when the flesh is so soft like it melts in the mouth, but my elder sister likes more the Sinigang na Baka
Shkembe Chorba refers to Bulgarian Tripe soup with garlic, vinegar red pepper. Shkembe is one of the most popular soups in the country, consisting of tripe, milk, water and spices. It is said that Shkembe is a very good medicine for hangovers and must be consumed with chilly red pepper, garlic and vinegar.
To make Suutei Tsai:
Put the tea into a Pan of water and let it boil a short moment. Now add about the same amount of milk to the water, and boil the mix again. Instead of stirring, the Mongolians will lift out some liquid with a Ladle and let it splash back from a certain hight. This brings enough movement into the liquid in the flat Pan on the yurt stove. In the end, season to taste with salt and strain into a teapot.
This tea is served in little bowls. It is Mongolia's standard beverage to every meal.
Nowadays, milk tea is already available in "instant powder" form which is very practical when traveling.