Sinigang uses sour or tangy ingredients such as tamarind, lemon, tree sorrel fruit (kamias in Tagalog) or calamondin (kalamansi) to create that deliciously tart and spicy broth.
Ingredients
2 lb. beef short ribs
12 cups water
1 cup tamarind concentrate or kalamansi juice or a packet of tamarind based powder
1 medium onion or 2 shallots, quartered
2 ripe roma tomatoes, halved
1 bunch water spinach (kangkong) or watercress, washed and trimmed
1 bunch string beans
2 eggplant, sliced
1 medium jalapeño
1 tsp fish sauce
salt and pepper to taste
Instructions
- In a large pot, over medium heat, combine the beef short ribs and water, bring to a boil and skim the scum that floats to top. When broth has cleared, add onion and fish sauce. Reduce the heat and simmer for 1 hour or until the beef is tender
- Add tamarind concentrate or kalamansi juice and boil for 2 minutes. If using packet tamarind based powder, add into a pot and stir until completely dissolved
- Add the sliced eggplant and string beans. Bring to a boil. Reduce the heat and simmer until eggplant and string beans are tender but crisp, about 7 minutes.
- Add the tomatoes until they soften and season with salt and pepper
- Add the jalapeño and water spinach until the vegetables are wilted, about 2 minutes.
- Ladle soup into a large bowl and serve immediately with steamed rice
Posted in Everything Filipino, Filipino Cuisine