Recipe for Sinigang


1 lb stewing beef--cubed
1 lb beef ribs
6 c water
1/2 c patis (fish sauce)
1 large onion
6 medium sized tomatoes
3 medium sized white potatoes or 6 gabi
6 tbsp lemon juice or 1/2 c radishes without the stems/leaves
1/2 head of cabbage
1 c spinach
Pepper to taste
Green chili pepper (optional)


Description: ULAM or Main Dish
This recipe uses beef but bangus (milkfish) can be substituted if preferred. Sinigang is a chunky soupy stew that can be served as a main dish with white rice. The meat practically melts off of the bones after it is done surrounded by a soup that has a hint of tanginess. This version uses an ordinary pot for cooking therefore preparation time is longer; for those who have pressure cookers, using it can considerably cut your cooking time.

Place beef & water into large stewing pot on high heat and cover. Add lemon juice or radishes. While bringing to a boil, cut onion into fourths, tomatoes into halves. Add last two ingredients into the pot.

Once boiling, skim off the foam and discard. Lower the heat and let simmer til beef is tender. (About 2 1/2 to 3 hours)

Cut the potatoes or gabi into 1-2 inch chunks. Slice the cabbage head into fourths.

About 1 1/2 hrs into the boiling time, remove the mash (tomatoes, onion, radishes) and discard. Add the patis, potatoes, & pepper. Continue to simmer for the remaining time.

Add spinach, cabbage and the whole green chili (optional). Take off heat after 5 minutes.

Serve hot with white rice. Makes 6 servings.

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