Tips on How to Make Corned Beef Sinigang
1. Corned Beef Sinigang consists of easy ingredients. In this dish, I use canned corned beef, however, if you prefer, you can use corned beef brisket. Slice the meat into 2-inch pieces, coated with water, and boils for around 1 1/2-2 hours or until it was already tender. Pour in the vegetables and tamarind based on the flavor you like.
2. The vegetables that I used are gabi, Kangkong, bok choy, eggplant, okra, radish, and yard beans.
3. I also used the tamarind soup mix in the dish. But you boil the tamarind pods in a cup of water until it was already tender if you like to use fresh. Put in a colander and arrange in the bowl and use the back of a spoon to press the tender fruit to get the pulp. Drop the skins and seeds and pour in the pulp to the soup if you wanted.
4. You can use rice washing as a substitute with plain water to have an additional taste.
5. Pour in 1-2 pieces of chili peppers.
6. Also, it is better to use chunky corned beef and slowly slice it in large portions. Restrict mixing the soup to maintain the meat whole.
Cooking Ingredients:
- 5 cups of water
- 1 piece of a small onion, peeled and quartered
- 2 pieces of Roma tomatoes, quartered
- 1 tbsp of fish sauce
- 1 6-inch of radish, peeled and cut into a 1-inch thickness
- 1/2 package of tamarind soup base mix (about .70 ounce)
- 2 bunches of bok choy, ends trimmed
- 1 can (11.5 ounces) of chunky corned beef
- salt to taste
Cooking Instructions:
1. Mix tomatoes, onion, and water in a soup pot on the average fire. Boils it.
2. Pour in radish. Lower the fire and cook for around 3-5 minutes or until it was already crispy and tender.
3. Pour in tamarind soup base mix and mix until it was already melted.
4. Pour in bok chop and cook for a minute.
5. Pour in the corned beef and use a spoon to split the large chunks and cook for 2-3 minutes or until it was already heated by.
6. Sprinkle the salt. Serve and enjoy!
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