Sinigang na Baka
Sinigang is a classic Filipino dish known for its sour taste. It's loaded with meat, veggies, and a clear broth for a refreshing soup full of comfort flavors.
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds beef short ribs
- 10 cups water
- 1 onion (peeled and quartered)
- 2 large Roma tomatoes (quartered)
- 1 tablespoon fish sauce
- 6 gabi
- 2 finger chilies (peeled and halved depending on size)
- 1 (6 inches) radish (labanos) (peeled and cut into 1/2-inch thick on a bias)
- 15 large tamarind pieces or 1 1/2 (1.41 ounces each) packages tamarind base powder
- 1 bunch kangkong
- salt and pepper to taste
Instructions
- 1
In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats on top.
- 2
When the broth has cleared, add onions, tomatoes, and fish sauce.
- 3
Lower heat, cover, and cook for 1 to 1 1/2 hours or until meat is fork-tender.
- 4
Add gabi and cook for about 6 to 8 minutes or until soft.
- 5
Add chili and radish. Continue to simmer for about 4 to 5 minutes.
- 6
Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves.
- 7
If using packaged tamarind base, add into the pot and stir until completely dissolved. Season with salt and pepper to taste.
- 8
Add kangkong stems and cook for a minutes. Add leaves and continue to cook for about 1 minute. Serve hot.
- 9
If Using Fresh Tamarind
- 10
Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
- 11
With a fork, mash tamarinds.
- 12
In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice.
- 13
Discard seeds and skins. Pour tamarind juice into the sinigang.