Sinigang na Baka (Beef Sinigang)

Sinigang na Baka

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.

Ingredients

800g beef brisket or 1kg beef ribs, cubed

1 large red onions

1 packet sinigang (tamarind) mix

2 medium tomatoes, chopped

8 pieces small taro

200g okra medium sized, cut into two

1 bunch string beans

water

fish sauce

pepper

Method

1. Place beef in a pot, pour water in pot until the meat is barely covered bring to a boil then simmer for 30 minutes.

2. Add the taro and chopped tomatoes, bring to a boil then simmer additional for 45 minutes.

3. Add the sinigang mix, string beans and okra and cook for 5 minutes.

4. Season with pepper and fish sauce