18 Aug2010


The other half of the tadyang or beef ribs that wasn’t deep-fried was set aside for a sinigang (tamarind soup) on a rainy day… The ribs were boiled over very low heat with some onions and peppercorns for roughly 4 hours until very tender. The peppercorns were extrracted from the broth, then two cups of freshly made sampaloc broth was added. Season with fish sauce and salt until you get the right balance of sour and salty to your family’s liking. We like it very sour. :)


Add in the mild chilies, the sliced radishes, long beans, eggplants and water spinach and serve piping hot with lots of rice on the side. Oh, btw, did you know what the origin of the phrase “piping hot”? Apparently, according to this website, the phrase is derived from “the sizzling, whistling sound made by steam escaping from very hot food, which is similar to the sound of high-pitched musical (bag)pipes”… now isn’t that cool or should I say hot? I learned some trivia today, did you?



  1. clodette says:

    These pics made my mouth water! Ohhhh!!! Pure heaven!!! Thanks for the trivia.

    Aug 18, 2010 | 6:27 am


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  3. MrsKookie says:

    we learn something new everyday ;)

    yummy comfort food there!

    Aug 18, 2010 | 6:36 am

  4. cusinera says:

    Ang sarap! sarap! I have to learn making Sinigang from scratch:)

    Aug 18, 2010 | 6:45 am

  5. marilen says:

    What could be a more delicious way to get your protein and veggies and caldo. Namit gid!

    Aug 18, 2010 | 7:05 am

  6. kurzhaar says:

    “Piping hot” is also applied to the making of haggis, where the end of the windpipe can emit odd sounds. :)

    Aug 18, 2010 | 7:34 am

  7. Marketman says:

    kurzhaar, hahaha. marilen, “namit gid” is another cool phrase… cusinera, once you get the taaste of broth from scratch, you may never go back to the powdered packets.

    Aug 18, 2010 | 7:42 am

  8. Vettievette says:

    Sinegang is my favorite soup w/ any meat and yes sour for me too! I can probably eat it everyday of the week. I usually make it from scratch, but sometimes I throw in a packet when I’m feeling extra lazy. ;p Yours looks amazing. Also, from what I’ve noticed Kapampangans (particularly my dad’s side) don’t often use patis as a preferred condiment – it’s usually toyo. We’ve gotten some side glances from waitresses when we request this in place of patis! Must be a regional thing…

    Aug 18, 2010 | 8:07 am

  9. atbnorge says:

    Awww, sinigang na baka! Has to be eaten really piping hot, or I don’t eat.
    Mahirap maging kapitbahay itong si MM, with all the smells wafting from his kitchen, wow!

    Aug 18, 2010 | 8:23 am

  10. charlie says:

    Mr MM Beef sinigang my favorite pinoy comfort food. BTW my father said that mayatbang is also nagaimo yam. I just bought some from the oriental market and made beef sinigang.

    Aug 18, 2010 | 11:43 am

  11. Getter Dragon 1 says:

    There was a recent chat here in Silicon Valley about how Filipino food looks unappetizing. Your photos proves that opinion wrong. Very photogenic indeed.

    Aug 18, 2010 | 12:05 pm

  12. Marketman says:

    Getter Dragon 1, a little emphasis on color and presentation can change perception I think. charlie, thanks, I have to remember to look for that in the market, I forgot to do that last Saturday…

    Aug 18, 2010 | 1:56 pm

  13. Footloose says:

    I thought the expression had to do with steam whistles.

    In Stephen Sondheim’s Sweeney Todd, the murderous barber handed over his corpora delicti to Mrs. Lovett who turned out meat pies out of them. Truly macabre and full of gallows humor if not enough to turn you off savory pastries forever but offers the most felicitous usage of piping hot in my book.
    (spoken) Now then, this might be a little bit stringy, but then of course it’s… fiddle player!
    TODD: No, this isn’t fiddle player — it’s piccolo player!
    LOVETT: ‘Ow can you tell?
    TODD: It’s piping hot!
    LOVETT: Then blow on it first!

    Aug 18, 2010 | 3:44 pm

  14. jack says:

    yummy yummy sinigang!!!

    Aug 18, 2010 | 8:53 pm

  15. tintin says:

    Haaay!!! Sarap talga ng sinigang lalo kapag maasim talaga… (drooling and dreaming…)

    Aug 18, 2010 | 10:01 pm

  16. junb says:

    I found a nagaimo yam last week from a market here in Singapore and I believe it is also available from a Japanese supermarket. I did try it on a beef spareribs sinigang with a Mama sita’s bottle tamarind (The closes I can get for a fresh tamarind here and I think much better than artificial Knorr sinigang). My verdict, A few notch better than a normal sinigang but I guess I will still go for the small gabi (Yam) on my beef sinigang.

    Aug 18, 2010 | 10:01 pm

  17. joyce says:

    this dish is one way to ruin a no carbs diet. sigh. it looks delicious

    Aug 18, 2010 | 10:17 pm

  18. Lava Bien says:

    Nice one. I’ve never been a fan of the cubed or packet flavor stuff. You won’t find those in our home. The more old school Filipino cooking is the better it is.

    Aug 19, 2010 | 12:12 am

  19. Meg says:

    MM, your very high megapixeled camera gave justice to this very appetizing Filipino meal. I also make my sinigang from unripe sampaloc juice by squeezing them after boiling. Never, never attempt to use the Knorr packets because these MSG laiden powder or cubes will definitely mask the real taste of your siningang. Using the sampaloc juice plus the patis will seal your sinigang and you will get freedom from fake flavorings. As always, in any oriental store here in the US, all you have to do is go to the frozen vegetable section and you will find frozen unripe sampaloc. I get mine from Seafood City and I stock them. I am really scared they will run out when i go the store one day and it will be doomsday if I will have to resort to the fake ones.

    Aug 19, 2010 | 2:12 am

  20. Joy says:

    That is my favoriate dish.

    Aug 19, 2010 | 3:14 am

  21. Jhaz says:

    I just cooked pork ribs sinigang using fresh sampaloc.I stop using the powdered sinigang mix from the day I started reading your blog.And I am really thankful to you MM,I will never use those sachets again.The TASTE is really different.Mas masarap talaga!

    Aug 19, 2010 | 10:37 am

  22. Betchay says:

    My mom used to make a mean beef sinigang.And yes, using the real one and not the MSG laden packet.I now miss her.

    Aug 19, 2010 | 6:02 pm

  23. t2rad says:

    Four hours of boiling?! My wife would kill me! But then again, if she gets a taste of this, she might bring me back to life! :P

    I have tried sinigang from scratch (some sampaloc seeds and skin escaped in the broth too), definitely worth the extra effort!

    Hey MM, noticed an improvement in the photo quality lately – keep it up!

    Aug 19, 2010 | 8:27 pm

  24. Chowhound says:

    Loove, love, love this! Sadly I can’t say the same for my husband, we’ve been married for almost 6 years and he still doesn’t “get” Filipino food and can’t move past adobo, pancit and lumpia.

    Aug 20, 2010 | 12:07 pm

  25. lee says:

    Kanamit! Gusto ko na magpuli kag mag higop sabaw :)

    Aug 20, 2010 | 12:11 pm

  26. MyFilipinoRecipes says:

    Wow! Your sinigang look so, so good! This dish turns on my appetite and craving for food. I love Filipino food and I will definitely try this sinigang na tadyang ng baka tomorrow. Thanks for sharing…

    Aug 23, 2010 | 4:00 am

  27. sophie says:

    MM, i just stumbled your blog looking for a recipe of humba and tried it… whew it’s one dish i love. but seeing, reading the above topic Sinigang na Tadyang ng Baka and using sampaloc and cooking the meat in 4 hours how i would love to do it this week for myself and my friends. and i do really admire you for all the posted topics, recipe shared to us. thank you…

    Aug 24, 2010 | 10:55 pm

  28. cris says:

    At what point would you add the gabi, if you were using it in this recipe?

    Nov 15, 2010 | 10:44 am

  29. Chavy says:

    Looks delicious! I’ve had tamarind soup before with lemongrass, tamarind pulp , fish paste (bagoong isda), and luyang dilaw. Some meat in there too, but it taste different and delicious, you should try it.

    Nov 16, 2010 | 1:53 am


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