Beef Sinigang


  • 4 cups (1 liter) water
  • 1 lb (500 g) beef ribs or stewing beef, cut into pieces
  • 4 small tomatoes, sliced or one 10-oz (300-g) can peeled tomatoes
  • 4 finger-length green chilies (siling mahaba), whole
  • 1 small onion, sliced
  • 2 heaped tablespoons tamarind pulp mixed with
  • 1 cup (250 ml) warm water, mashed and strained to obtain juice
  • 3 potatoes (14 oz/400 g), peeled and cut into chunks
  • 7 oz (200 g) green beans, cut into lengths
  • 1 lb (500 g) water spinach, washed and trimmed, leaves and stalks separated, or 8 oz (250 g) spinach leaves, washed
  • 1 tablespoon fish sauce (patis) or 1 teaspoon salt
  • freshly ground black pepper, to taste

Cooking Instructions:

  1. Bring the water to a boil in a saucepan. Add the beef, tomatoes, chilies, onion and tamarind juice, and simmer for 20 minutes.
  2. Add the potato chunks and simmer for another 25 minutes. When the potatoes are tender, add the green beans and spinach stalks and cook for 3 minutes. Season with the fish sauce or salt and a pinch of pepper.
  3. Add the spinach leaves and cook for another 3 minutes until the leaves are wilted. Serve hot with freshly steamed rice.
Source: Kusina 101


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