Sinigang na Baka (Beef Sinigang)
This is my fourth post regarding sinigang because its a family favourite, I think I have one more left to post which is the shrimp version. If you have been following my posts I already had a version for pork, corned beef and fish and this is the 4th installment which is made out of beef usually brisket or ribs. This dish is nearly similar to other South East Asian dishes such as the “tom yam” of Thailand, “sayur asem” of Indonesia, “canh chua” of Vietnam and “singgang or “Malaysia”, which I guess are of the same origin as most of them traditionally use tamarind as the souring agent. So far for its history I am still unsure what is its origins as I can’t find any references on the net so if anyone knows please do let me know as I am interested in knowing how this wonderful dish did invnted.
If you love the following dishes that I mentioned above or love sour soups this it a must try, trust me you will get addicted to it.
- 1 kg beef brisket or 1.5 kg beef ribs, cubed
- 1 large red onion, chopped
- 1 packet sinigang (tamarind) mix
- 2 medium tomatoes, chopped
- 8 pieces small taro
- 200g okra medium sized, cut into two
- 1 packet spinach leaves
- fish sauce
- Place beef and onion in a pot, pour water in pot until the meat is barely covered bring to a boil then simmer for 45 minutes.
- Add the taro and chopped tomatoes, bring to a boil then simmer additional for 40 minutes.
- Add the sinigang mix and okra then cook for 5 minutes.
- Add the spinach, season with pepper and fish sauce. Turn heat off then serve.