Sinigang na baka sa sampalok is a tamarind based beef soup. Like the usual sinigang dish, this recipe use tamarind to make the soup sour. This dish taste better for those who don’t like to eat pork since it uses beef. Preparation of the tamarind broth is a not tedious and in fact very simple. And it taste better than commercial sinigang mix in powdered or in liquid form.
To cook this dish; Boil the tamarind in a pot with water, about 3 cups, adjust if necessary. Cook until the tamarind becomes tender. Remove the tamarind from the pot and transfer to a bowl then mash it with a fork until the juices comes out. Then put it again in the pot and stir. Strain the contents of the pot with a colander and pour it a another container to get the broth from the tamarind. Press it until the juices have been extracted. In another pot boil the beef for about 5 minutes. Remove the liquid and scum then wash the meat. Then replace the water by filling the pot just enough to cover the meat. Boil until the meat is cooked and tender. Add in the salt, onion, tomatoes and gabi. Boil until the gabi is cooked. Then add in the string beans and radish. Simmer for about 3 minutes. Pour the tamarind broth (or if you can’t find tamarind, use sinigang mix), kangkong leaves and green chili. Season with salt or fish sauce (patis) and serve hot. To see the rest of the recipe with the exact measurement of ingredients, continue reading.
How to Cook Sinigang na Baka sa Sampalok (Beef in Tamarind Broth)
Ingredients
- 1 kilo beef brisket or cut into cubes
- 150 grams tamarind fruit or 1 pack Sinigang sa Sampalok mix
- 1 bunch kangkong wash and get the leaves only
- 1 pc. radish
- 1 bunch string beans
- 3 pcs. siling haba or green chili
- 250 grams taro root or gabi
- 2 medium size tomatoes chopped
- 1 large red onion quartered
- salt and patis
Instructions
How to cook Sinigang na Baka sa Sampalok:
- Boil the tamarind in a pot with water, about 3 cups, adjust if necessary. Cook until the tamarind becomes tender.
- Remove the tamarind from the pot and transfer to a bowl then mash it with a fork until the juices comes out.
- Then put it again in the pot and stir. Strain the contents of the pot with a colander and pour it a another container to get the broth from the tamarind. Press it until the juices have been extracted.
- In another pot boil the beef for about 5 minutes. Remove the liquid and scum then wash the meat.
- Then replace the water by filling the pot just enough to cover the meat.
- Boil until the meat is cooked and tender.
- Add in the salt, onion, tomatoes and gabi. Boil until the gabi is cooked.
- Then add in the string beans and radish. Simmer for about 3 minutes.
- Pour the tamarind broth (or if you can't find tamarind, use sinigang mix), kangkong leaves and green chili.
- Season with salt or fish sauce (patis) and serve hot.
