Description
A heartwarming Filipino sour soup, bursting with the flavors of tamarind, tender beef, and seasonal vegetables. Perfect for a cozy night in!
Ingredients
Units
Scale
- 2 lbs (907 g) beef brisket
- 1 large seedless watermelon, peeled and cubed
- 8-10 pcs round small taro
- 12-15 pcs okra
- 1 bunch water spinach
- 1 large white onion
- 1 thumb sized ginger
- 2 stalk lemongrass
- 4 pcs green finger chili peppers
- 1 oz (40 g) packet sinigang
- fish sauce
- freshly ground black pepper
Instructions
- Boil beef in a large pot of water for 10 minutes to remove scum, then rinse under running water.
- Place the peeled and cubed watermelon at the bottom of the pot, top with beef, onion, ginger, and lemongrass. Add enough water to cover everything. If using tamarind, place it in a muslin cloth and tie the ends.
- Bring to a boil, then simmer for 1 hour.
- Add taro and simmer for 30 minutes.
- Add sinigang mix, or if using tamarind, extract all the juice by wringing the muslin cloth. Remove the lemongrass.
- Add green finger chilies and okra; cook for 5 minutes.
- Add kangkong leaves, cover, and turn off the heat.
- Season with freshly ground black pepper and fish sauce.
Notes
- For a richer broth, use beef shanks instead of brisket.
- If watermelon isn’t available, substitute with 1 cup of tamarind paste and 1 cup of water.
- Store leftover sinigang in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight.
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Category: Soup
- Method: Braising
- Cuisine: Filipino
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 80