Description
To your taste – Beef Sinigang
Ingredients
Scale
- 1.5 k beef chunks (bones-in)
- 1 medium-sized tomato (quartered)
- 1 medium-sized onion (quartered)
- A handful of fresh tamarind
- Salt to taste
- Green or string beans cut to 3” pieces
- 1 medium-sized raddish (sliced thinly)
- 1 medium-sized eggplant (sliced thinly)
- 1 bunch of kangkong or romaine lettuce
- 5 tbsp patis (optional)
- 2–3 serrano chilis
- 5 cups water
Instructions
- Put onion, tomato and beef in a casserole and let boil till meat are soft – about an hour and a half. Alternatively, use pressure cooker.
- Add the tamarind and salt, boil for another 10 minute or until the tamarind starts to break apart. Do not overdo.
- Scoop the tamarind in a bowl, add about a cup of soup water then mash. Strain the tamarind onto the casserole/pot and discard the skin and seeds.
- Add the string/green beans, chili, raddish and eggplant and simmer till vegetables are done.
- Add patis (if using) and kangkong. Cook for half a minute and remove from fire.
Notes
You may prefer to add the string/green beans when the other vegetables are halfway done, so that the beans are not overdone.
Patis adds character to the taste of sinigang, so I use it. However, if I were to use instant mixes (which are readily available in the local market), I delete salt and patis in the recipe.