Sinigang is considered a Filipino version of beef soup. What makes it unique is the souring agent. Some people like use tamarind with lemon or calamansi (a smaller and sweeter version of a lemon) or just lemon/calamansi. Traditionally, the use of tamarind is suggested. Luckily, there are pre-made packs that has all the ingredients for the broth. I completely cheat and go that route or I would never remember to include the tamarind or calamansi. Every region of the Philippines may have their own twist on the classic dish and I'm sure even each person has their own preferences. The beauty of this dish is the versatility. You could add whatever ingredients you would like as long as you have the base of the soup.
1 Lb of Beef Stew Meat Cubed
1 Pint of Button Mushrooms
1 Cup of Sugar Snap Peas
3 Cups of Sliced Bok choy
1 Package of Korr Tamarind Soup Base *You could use any time you like.
3 Medium Potatoes Peeled and Cubed
Lemon or calamansi juice, Salt, and Pepper *To Taste
- Season the meat with a little Salt and Pepper. I also add a little calamansi juice to add the sourness to the meat.
- Take a large pot and sear all sides of the meat in the pot.
- Once all the meat is cooked, add the water and soup mix.
- Bring to a boil and than bring it down to a medium-low heat.
- Cover the pot and let it boil for a couple of hours until it is tender *you could use a slow cooker also
- Once the meat is quite tender add the potatoes.
- Cook until the potatoes are tender and add the remainder of the vegetables.
- Add more lemon or calamansi juice to your taste.
- Serve over rice
* Generally, you could add patis (fish sauce) during the cooking process but I like to let everybody add to their taste. Some people (like The Daughter) is allergic to fish :(
This dish is such a comfort food for me growing up and I love to add various vegetables I find in season.