Sinigang na Baka

I added three whole jalapeño peppers from my garden. Uncut.

Here is my pic of my beef sinagang!

I made a few minor changes— used canned tomatoes rather than fresh. Added mushroom, and reduced the amount o f tamarind mix Turned out well, happy with it

I added corn on the cob (cut into 3″ pieces) instead of broccoli.

Left out the broccoli and added a pound of shrimp and some extra baby bok choi. Delicious.

I have had the pleasure of working with and knowing many amazing Filipino women. Let me tell you they love to make food and share it (lumpia, Oh my!) ! I have never made any dishes myself until this one. It was suggested by a friend. I followed all direction, but put the green beans in shortly after the water began to boil to ensure they were softer. We ate it over rice. My husband loved it. Next time I will take the suggestions of some of the other reviewers and try some of the root vegetables and change up the protein for whatever i’m feeling at the time. Not sure I was fond of beef in this dish. The sourness is just weird but in a good way!

My husband is Filipino and I’m Caucasian…having no idea where to start or how this is supposed to taste, I found this recipe and tried it out..I made a few tweeks here and there on the vegetables by adding some onion for flavor and my husband raved! He said it was perfect and tasted just like his Aunt used to make him!

Tasted just like my Filipino mother in law’s! I loved it! I didn’t add the broccoli, green beans or tomatoes. I also did not saute in oil. I just added the onions, garlic & Knorr Tamarind Soup packet to the water. Brought that to a boil then added the beef & bok choy. Delicous. But it does make a TON so I’ll be eating this for days. Unless I freeze some of it.

this is excellent quick and easy, I used a crockpot and the flavor got even better the longer it simmered over rice it’s delicious

This is perfect, but I personally like to add the most important ingredient in a good sinigang (in my opinion). You must add taro root (the smaller taro root found in asian supermarkets). It gives the broth that creamy consistency of miso soup. So delicious! Add it when you add the beef, because it takes a while to soften.

Made this recipe on the recommendation of a coworker. What an unusual flavor. Omitted the beef and added okra and taro root. Yum! We put it on top of rice and it was really filling. My mom told me it was the best soup she’s ever eaten and my husband gave it the thumb’s up!

I’m Haitian and my husband is Filipino. I made this to surprise him and was he!! He loved it and so did I! The recipe is SO easy to follow, every major item is easily found in the local grocery store and it tastes great! Its perfect for a cold night.

I finally cooked this dish and it was very tasty. I wasn’t for sure how I would like the tamrind taste, but we added a little salt to balance it out and cornstarch to thicken the soup and this also helped balance out the taste. Very good, and I would make it again!!

Delicious! I didn’t add the broccoli because my mom’s version doesn’t include that so I thought I’d leave it out as well. I used pork ribs instead of beef, which I boiled for 2 hours beforehand so the meat would be really tender. I also added a little bit of Patis but only used 3/4 of the tamirind base so it wouldn’t be too sour. All in all this turned out great & was a great fix to my having missed mom’s home cooking for the past few weeks!

This was great! Authentic Sinigang. I have never had sinigang with broccoli so I left that out. I used 4 cloves of garlic and the green beans need more than 20 minutes to simmer. Additionally, I also used 2 quarts of water, not 1. With those adjustments, it was certainly 5 stars.

this is one of my favorites over jasmine rice.

Comfort food. It was so good, though I changed quite a bit. I used veggie burgers instead of meat with spinach , green beans and cauliflower. I also used soy sauce, tamarind paste and nutritional yeast instead of tamarind soup mix. Thanks a ton!

Outstanding Recipe! My husband is Filipino and he really enjoyed this dish. His only suggestions were to use beef WITH bones and to water the soup down a little more (2 qts of water as opposed to 1 qt). Dinner was a hit! Thank you.

Masarap! The soup had a great flavor. I didn’t use exactly the same vegetables (cabbage and kale instead of bok choy and green beans), but then the sinigang is versatile with vegetables. Made it with a side of rice… Yum! :).

This tasted very good, but I think I didn’t sear or prepare the pork quite properly. I would make it again however. It was a wonderful way to enjoy vegetables.

Yum! When it said to cook the beef for 20-30 mins, I did that in a pressure cooker. That made the meat very tender. I substituted the broccoli with spinach. The sinigang soup packet I used also had taro powder in the mix which adds a slightly thicker consistency. After adding all the vegetables, to the broth, it almost filled my pressure cooker. I’ll be freezing the left overs!