Ingredients:- 8 cups rice wash or water
- 600 grams beef kenchi, cut into 2" cubes
- 1 large red onion, quartered
- 3 large red ripe tomatoes
- 2 tsps iodized rock salt
- 2 small pcs taro
- 5 pcs okra
- 5 pcs string beans
- 1 medium radish
- 1 tbsp fish sauce
- 1 small pouch tamarind powder
- 1 medium eggplant
- 2 pcs finger chilis
- a bunch of swamp cabbage (leaves & tender stalks only)
Procedure:
In a large thick-bottom casserole, put 2/3 of rice wash and beef. Cover. Bring to boil (remove scums as it arises). Put the next-three ingredients. Cover back on. Bring to boil. Then, decrease fire to low, simmer gently for an hour.
Skin the taro. Remove both ends of okra. Cut the string into 3" length. Slice diagonally at 3/4" thick the radish. Slice the eggplant at 1/8" thick. Put in a medium bowl filled with water the leaves and tender stalks of swamp cabbage. Set aside.
Back to the casserole, put the taro. Lid on. Continue cooking in low fire for 45 minutes.
Increase fire to medium-high, mash the tomatoes carefully. Add the okra, string beans, radish, fish sauce, tamarind powder and the rest of rice wash. Mix. Cover. Cook until half-done, about 3-4 minutes.
Add the eggplant and chilis. Cook for a minute.
Dump in the swamp cabbage. Cook until done.
Serve hot.
3 comments:
What a coincidence! I'm cooking sinigang for dinner tonight, although I'll be using pork instead of beef plus I'll be adding gabi because hubby loves it and also to make the soup a bit thicker.
hmmm... excellent comfort food! yummy. in my household though, i sautee onion, garlic and tomatoes in a little oil and add the meat before i add rice washing.
hats off to the excellent cook!
ps.
do visit my original site (http;//seaprincess72.livejournal.com)
i love sinigang.. if not baka, yung pork, fish or shrimp/prawn!!
i love the sinigang na corned beef in sentro :D
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