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Beef Sinigang

To your taste - Beef Sinigang
Servings 3
Author Magida


  • 1.5 k beef chunks bones-in
  • 1 medium-sized tomato quartered
  • 1 medium-sized onion quartered
  • A handful of fresh tamarind
  • Salt to taste
  • Green or string beans cut to 3” pieces
  • 1 medium-sized raddish sliced thinly
  • 1 medium-sized eggplant sliced thinly
  • 1 bunch of kangkong or romaine lettuce
  • 5 tbsp patis optional
  • 2-3 serrano chilis
  • 5 cups water


  1. Put onion, tomato and beef in a casserole and let boil till meat are soft - about an hour and a half. Alternatively, use pressure cooker.
  2. Add the tamarind and salt, boil for another 10 minute or until the tamarind starts to break apart. Do not overdo.
  3. Scoop the tamarind in a bowl, add about a cup of soup water then mash. Strain the tamarind onto the casserole/pot and discard the skin and seeds.
  4. Add the string/green beans, chili, raddish and eggplant and simmer till vegetables are done.
  5. Add patis (if using) and kangkong. Cook for half a minute and remove from fire.

Recipe Notes

You may prefer to add the string/green beans when the other vegetables are halfway done, so that the beans are not overdone.
Patis adds character to the taste of sinigang, so I use it. However, if I were to use instant mixes (which are readily available in the local market), I delete salt and patis in the recipe.