Singgang Daging
No, our post today is not misspelled, it really is Singgang, a dish most probably influenced by our own sinigang. Sinigang, adobo and kilawin are the oldest dishes we had on record, these dishes even pre-dates the Spanish occupation. Filipinos love braising our dishes in something sour with salt, like vinegar, tamarind and other fruits then later on patis and soy sauce was added to the mix. During the old days Adobo and Sinigang look closely similar but when the Spanish came, they named it Adobo, coming from the word Adober, which means to dress, this was their way to differentiate both dishes.
Singgang like sinigang is was a very humble dish where it can be prepared in a breeze but putting everything in a pot. Like sinigang it can also use different types of protein like fish, shrimps and chicken, almost similar in taste where it is sour from the tamarind but due to the spice used it has a different zing to it also making it more aromatic. It’s a delicious dish, hearty and very satisfying all you need is a good mound of rice to pair it with.
- 1 kg beef ribs
- 200 g okra, trimmed
- 4 tbsp tamarind pulp
- ½ thumb sized ginger, thinly sliced
- 1 tbsp coriander seeds, crushed
- 1 tsp black pepper, crushed
- 6 pcs shallots, thinly sliced
- 4 cloves garlic, pounded
- 3 pcs birds eye chillies, minced
- lemon zest
- 2 tsp brown sugar
- fish sauce
- freshly ground black pepper
- , In a pot add beef ribs, onion, garlic, ginger, coriander and chillies. Fill it with water just enough to cover the meat. Bring it to a boil then simmer for 1 hour and 15 minutes.
- Add the tamarind pulp and lemon zest then season with fish sauce and freshly ground black pepper then let it continue to simmer for 15 minutes.
- Add okra then simmer for 5 more minutes then serve.
