The best kind of sinigang is one that’s mouth-curdling sour but with the right amount of salt and spiciness. I attempted to make beef sinigang a couple of months ago and I’ve yet to achieve the precise flavor I love in my sinigang. But here’s the recipe I used if you’d like to give cooking sinigang a shot:
INGREDIENTS
2 cloves crushed garlic
1 onion
6 medium-sized tomatoes
1 tbps patis
1 kilo beef, cut in serving pieces
6 cups water
3 cups kangkong leaves
2 pieces long sili
1 1/2 tsps salt
3 cups crushed tamarind
1 pc tamarind broth cube (optional)
Saute the garlic in cooking oil until golden brown. Add onions and cook until they become transparent. Toss in the tomatoes and the tamarind, then add the patis. Put in the beef and cook covered for five minutes. Pour in the rice water and cover tightly. Let boil. As soon as it boils, reduce the heat and simmer until beef becomes tender. Put in the kangkong and sili then season with salt.
