Ginisang Sinigang
​na Baka
shared by Bernadette Lavin

INGREDIENTS:

• 2 kilos chopped beef (tinadtad na baka)
• 5 cloves garlic (minced)
• 2 medium sized onions (sliced)
• 3 medium sized tomatoes (cut into small pieces)
• 1/4 cup fish sauce
• 3 grams sampaloc or tamarind (boiled until soft)
• 1 large raddish or labanos (sliced into circles then cut in half)
• 2 large eggplants or talong (sliced into circles and cut in half)
• 5 stalks pechay baguio (cut tip of stalk, slightly pound white part of stalk, then cut up into 1 inch slices including leaves)
• 5 fingerling peppers or siling panigang

 **Note:  (you may also add other vegetables like string beans, okra etc)
​

PROCEDURE: 

• First mash the boiled tamarind or sampaloc and set aside. 
• In a large pot, saute garlic, onions, and tomatoes. 
• Add in the chopped beef and let simmer until beef changes color. 
• Add in the fish sauce, cover and let simmer till beef is tender. 
• Use a strainer and pour in the boiled water with the mashed tamarind, extracting the juice from the tamarind.
• Add more water to equal at least 10 cups liquid. Let boil. 
• Add more tamarind extract to your desired acidity. Then add the raddish first. Let simmer 8 minutes or until raddish is tender. 
• Add in the eggplant, let simmer another 5 minutes. Then add the pechay baguio and siling panigang or fingerling peppers last. Cover and turn heat off. 
• The pechay and pepper will continue to cook at this point. 
• Serve hot with rice.

Would you like to share your recipe too?  Please click here.

​You might also like:

Sapin Sapin by Marivic

Puto by Anna Lissa

Coleslaw by Bernadette

Spicy Barbecue Pork Ribs

Tell us what you think...

CACKLE comment system