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!
- 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)
- gabi (taro)
- 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!