Sinigang na Baka (Spareribs). Sinigang one of most well-liked Filipino way of cooking meat, fish and seafood. Tamarind fruit or sampalok is the most used paasim, but actually there are many fruits that are used, bayabas, kamias or even santol. I like to use gabi or taro root on my meat sinigang, it gives a texture and whitish color to the broth. I also use a lot of vegetables such as eggplant, okra, string beans, raddish & kangkong leaves. Though radish & kangkong can be optional as it is seldom available in areas like where we are currently residing.
You can try the below recipe:
- 1 kg. beef spareribs
- 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 (string beans), cut into 2″ length
- 10 pcs. small to medium size okra (ladies finger)
- 1 bundle kangkong leaves
- 2 tbsp sampaloc sinigang mix
- 2 tbsp fish sauce (patis)
- 4 siling haba
- salt & msg. to taste
- Cut beef spareribs into serving pieces, wash thoroughly. Put in a large pot, cover with enough water, bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface.
- Add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.
- Add onion, tomato and sinigang mix, fish sauce and simmer for 3-5 minutes. Season with salt & msg. Add in eggplant, okra, sitaw, and radish, cook for 3-5 minutes.
- Then add kangkong leaves and sili haba. Cook for another 2-3 minutes or until vegetables are cooked.
- Transfer in a big serving bowl and serve at once with a dipping sauce of patis and siling labuyo.