Sinigang is tamarind base soup; Pork, shrimp, fish and beef can be use to make this soup. I like pork sinigang the best, and I am so very proud to say even before I hardly knew how to cook that I can make a really good sinigang but it didn’t come from me, my sisters and even my mother said so 🙂
Well, sinigang is easy and I think everyone can make their best sinigang; for me and my husband though it’s just pork sinigang but I can’t help myself to try beef sinigang after watching Ms. Susan Kalaw-Medina, the host of Travel Time share her technique in making it. She grills the beef first over charcoal grill before boiling it until tender..now I got curious and just had to try it myself. 🙂
Put rice water, tomatoes, onion , tamarind in a pot over high heat
..meanwhile, grill beef, if you have a charcoal grill, the better
spoon out the tamarind when they’re soft and fully cooked
mash tamarind and strain then pour it back in the pot; add the grilled beef, cook until tender then the veggies
Hot, tangy, meaty, beef sinigang..delicious!
BEEF SINIGANG ( Beef in Tamarind Broth)
note: if you can’t find young tamarind fruit, just use sinigang mix; I actually use mix most of the time when making sinigang because it’s very convenient and easily available. Put as many veggies as you like.
600 g beef cubes or short ribs ( it’s better to use beef with some bones or fat for a more flavorful broth; I just prefer mine without or with very little fat)
1 large onion
2-3 medium tomatoes, quartered
250g fresh young tamarind fruit
kangkong (water spinach)
green finger chillies
string beans ( sitaw)
fish sauce ( patis)
rice water ( optional)
Put rice water if using or plain water, tomatoes and onion and tamarind in a large saucepan or big pot on high heat and bring to a boil. Heat grill and sear beef on both sides;
Take tamarind out of the pan when they’re very soft. Put in a bowl and add some water from the pot and mash or pulp it with the back of spoon. Strain and add tamarind liquid to the pot.
Add the beef, green finger chillies and gabi ( taro). Bring to boil on high heat then lower heat to medium and let it simmer until beef is tender.
Add sitaw, if using then the okra; Season with fish sauce to taste and let it simmer/cook for about 5 minutes then add kangkong leaves; cook for about 3 more minutes then turn off the heat. Serve hot with steamed rice! Happy Eating!