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)
Ingredients (click ingredient to buy it)
- 600 g Beef cut in 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 pc Onion large size
- 2-3 pcs Tomatoes medium size / quartered
- 250 g Fresh Young Tamarind Fruit
- Water Spinach or kangkong
- Green Chilis
- 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!