Tinadtad na Baka
Tinadtad na Baka is a type of sinigang found in Sta. Rosa prepared with of minced beef and/or chopped beef sautéed in onion, garlic and tomatoes cooked together with vegetables such as lima beans (patani), Daikon radish, okra, string beans, winged bean (sigarilyas), and water spinach (kangkong) flavoured with bilimbi (kamias), fish sauce (patis) and finger chillies. Like sinigang, this dish is sour and savoury, very refreshing hence even it is served in a tropical country we prepare them whole year round. With the additional ingredients like its vegetables the focus here is not just on the meat like sinigang, this dish is well balanced in comparison.
Meats are chopped into smaller pieces, same thing with vegetables so you get all its elements in one spoonful. Cooking process is quite different too where garlic and onions are sautéed together with tomatoes which give it a different depth of flavour. Browning the meat also adds colour and flavour, giving it a meaty taste. Vegetables like the winged bean gives it a slight bitter taste while okra makes the consistency thick which is need specially when taro is not used in this version.
I love this, in fact most of the ones who knew me know that I like this, sinigang is my favourite dish and it will always be so any variations of that sour meaty soup will always be near my heart.
- 750 g beef brisket, chopped into very small cubes
- 1 cup lima beans, edamame or broad beans
- 1½ cup sliced daikon radish
- 200 g okra medium sized, cut into two
- 1 bunch string beans
- 1 packet sinigang (tamarind) mix or 12 pcs bilimbi (trimmed)
- 1 bunch wing beans (optional)
- 1 bunch kangkong (optional)
- 2 medium tomatoes, chopped
- 1 large red onion, chopped
- 6 pcs garlic, minced
- fish sauce
- In a deep pot, heat oil then brown beef brisket pieces, remove beef form pot then set aside.
- Add the garlic and onions, sauté until fragrant. Add the tomatoes and cook until soft. Add the beef back.
- Pour enough water to cover the meat then add the bilimbi (if using). Bring to a boil then simmer for 40 minutes.
- Add the lima beans and daikon radish then continue to simmer for 10 minutes.
- Add the string onions, wing beans and okra, simmer for 5 minutes.
- If using sinigang mix, add it now. Mix well then season with fish sauce. Add the kang kong then turn off the heat, keep it covered for two minutes then serve.