Comments on: Sinigang na Baka / Beef and Tamarind Soup

By: oreo_go

oreo_go — Wed, 21 Oct 2009 04:14:21 +0000

hi im only 19 y/o but im avid fan of filipino dish!!! il try to cook ur sinigang na baka… kinda yummy!

By: A scientist in the kitchen | Sinigang na Tilapia

A scientist in the kitchen | Sinigang na Tilapia — Wed, 23 Jul 2008 09:49:21 +0000

[...] In this case, I used kamias and talbos ng sili to make sinigang, this time a sour soup similar to the Thai tomyam soup minus the spicy flavor. Rather, it’s more like a blending of sourness and saltiness. Meat or seafood can be used and vegetables such as tomatoes, long beans, taro, egg plant and water spinach are the ingredients. The souring agent is commonly tamarind but other alternatives are ripe guava, kamias, or kalamansi. [...]

By: Abegail Ma

Abegail Ma — Thu, 03 Jul 2008 17:42:20 +0000

Diva same thing with my chinese husband. He just gets weirded out that I HAVE to eat in a plate.
Beef/ fish sinigang is just so good. It totally is comfort food. I can eat this everyday especially with some fried eggplant and tomatoe/ green onion salad.
My husband has learned to eat it even though at first he was shocked that the soup was so sour. His face was priceless.

By: diva

diva — Thu, 06 Mar 2008 07:11:41 +0000

my husband is korean and loves beef sinigang though he finds it funny that i have my soup in a bowl and my rice in a plate. he eats his sinigang and rice together in a big bowl.
i put the beef ribs, onions, tomatoes, korean pepper or jalapeno and gabi in the slow cooker and leave it on low for 6-8 hours. the meat becomes so tender and falls off the bone. i move everything to a big pot, add a little more water and knorr sinigang mix. when the soup comes to a boil, i add spinach which is good substitute for kangkong. of course, can’t eat sinigang without the patis. yummy! i think we’re having sinigang this weekend….

By: Beth

Beth — Thu, 06 Mar 2008 07:06:25 +0000

I always tenderize my meats in a pressure cooker.I dont have the patience to wait for slow cooking and besides LPG is rather expensive nowadays.Before using your pressure cooker check on the lid.See if the rubber ring is not loose.Make sure the holes where the steam comes off are not blocked by congealed food bits or fats- insert a toothpick to clean and loosen it up.Make sure the liquid you put inside the pressure cooker does not go over 2/3full or it will over flow…. not less than a half or it will dry up!And in closing the lid make sure you hear the CLICK that tells you it’s safely lock!I set my stove top at MEDIUM HIGH until I hear the hissing sound and then I turn the heat at LOW setting for 10-15-20 mins depending on the kind of meat you’re cooking then turn it off.DO NOT OPEN at this point or cool it by pouring cold water!Let the remaining steam cook the meat some more and when you dont hear the hissing sound anymore as you carefully lift the weight on top then it’s safe to open the lid and voila!tender meat in no time at all!Word of Caution:Dont leave while pressure cooking.Guard it with eagle eyes especially in the first part of cooking while you’re waiting for the hissing sound.This is the time most accidents happen because you forgot to turn the flame to low!Happy Safe pressure cooking!And MM,Sinigang is also my favorite.The more sour the better!Yummy!