Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, balimbing, kamias, santol, batwan or batuan and raw mango among others. Vinegar is not used for making sinigang sour. A similar dish made with vinegar as the primary souring ingredient would tend to be categorized as paksiw in Philippine cuisine.
Sinigang is one of the most popular and well-liked by Filipinos, we cooked it with meat, fish and prawns or shrimp. In this Sinigang na Baka Recipe we used Beef Shanks and sinigang mix based on tamarind for sourness and we added gabi or taro root because it gives a texture and whitish color to the broth, we also added a lot of vegetables. To enhance the taste we add a little spice to this Sinigang na Baka Recipe by adding siling haba (long chili).
We hope you enjoy this Sinigang na Baka Recipe Filipino Recipe…
Sinigang na Baka Ingredients:
- 1 kilo Beef Shanks
- 2 medium size onion, quartered
- 2 medium size tomato, quartered
- 1 radish, sliced diagonally
- 4 gabi (taro root), cubed
- 2 medium size eggplant, sliced diagonally
- 1 bundle sitaw, cut into 2 inches length
- 1 bundle kangkong leaves
- 2 tbsp Sampaloc / Tamarind Sinigang mix
- 3 Siling haba
- Salt or Patis