Beef Sinigang (Beef in Tamarind Broth)
Servings: 4 people
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 :)
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Equipment (click equipment to buy it)
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
- Okra
- Water Spinach or kangkong
- Green Chilis
- String Beans sitaw
- Gabi taro
- Fish sauce patis
- Rice Water optional
Instructions
- 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!
Notes
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.
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