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: 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!

By: Blaise

Blaise — Thu, 06 Mar 2008 06:48:29 +0000

My grandmother includes a stainless steel spoon whenever she’s cooking beef to make it tender fast.. It has a scientific explanation about that actually, so no, it’s not a myth..

By: Kim

Kim — Thu, 06 Mar 2008 04:20:00 +0000

I love beef sinigang. I use a combination of beef shortribs (they have the yummiest fat), neck, and beef bulalo. You should rethink the pressure cooker… it does wonders for anythign requiring melt in your mouth tenderness!

By: lee

lee — Thu, 06 Mar 2008 03:52:40 +0000

If you are not sure of the meat in your soup then the name “Sinigang na Baka” is appropriate.

Baka = maybe

By: bon igot

bon igot — Thu, 06 Mar 2008 02:51:15 +0000

I habe been reading this blog for some time now as I am likewise a food lover. I love preparing beef sinigang since it is so easy to cook and it is one of the favorites of my one year old son. I boil water together with tomatoes and chopped onions. When the water comes to a boil I add beef short ribs -this is more tender and malinamnam than other cuts because of the fat) and remove the scum after it boils again. It will be tender after 3 to 3.5 hours. I don’t use a pressure cooker because in my opinion, the soup would not be as flavorful. When beef is almost tender I add sampaloc broth and patis to taste. I then add gabi, labanos, sili pansigang, and kangkong in succession. I let it cool to remove the sebo and reheat again. The beef would be so tender that a baby can bite into it.

By: ljc

ljc — Wed, 05 Mar 2008 19:10:57 +0000

MM,

I just discovered your blog yesterday through my sis. Thank you so much for all the recipes and other information. I am in Virginia but originally from Cebu.

I’ve never tried chicken nor beef sinigang but have tried corned beef. My sis tried it at Sentro so she cooked it when she came back. I used to make it with pork neckbones then liempo (but too fatty) so I switched to pork ribs.

Beef sinigang will be the ulam this weekend then! Again, thanks so much.

By: goodtimer

goodtimer — Wed, 05 Mar 2008 14:52:03 +0000

I first boil water with quartered onions and ripe tomatoes thrown in (it does make the broth orangey and tomatoes add to the sourness of the broth), then add some beef ribs with flank. The meat will be tender in 2 hours or less. Hold the sampaloc, you won’t need much after the broth is soured by the tomatoes. I add siling haba, labanos, kangkong and sitaw. Do you know beef is also very good cooked as sinigang sa bayabas? Patola, sitaw and talbos ng sayote are the veggies used for this. There also has to be a balance of sweet and sour.