Sinigang na Baka (Beef shank in tamarind), 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. It is one of the most popular and well-liked by Filipinos, we cooked it with meat, fish and prawns or shrimp.
Preparations for Sinigang na Baka
10 pieces sampaloc
1 kilogram or 2 pounds beef ribs, cut into pieces
5 cups water
4 pieces tomato, sliced
1 onion, sliced
3 pieces gabi, peeled and halved
1 bundle sitaw, cut into 2 inch length
1 bundle kangkong, cut into 2 inch length
salt or patis to taste
Cook the sampaloc in water until tender, mash the sampaloc and strain to get the juice. In a pot boil beef in water, add tomatoes, onions and sampalok juice. Add gabi until tender and then add sitaw and kangkong. Boil and season to taste and add kangkong leaves. Serve hot!