Corned Beef Sinigang
East meets west in this special soup dish that is the combination of two well-loved dishes that are from worlds apart. Meet Corned Beef Sinigang!
- 1.5 pounds corned beef - cut into serving pieces
- 6 cups water
- 1 medium red onion - cut into quarters
- 5 pieces tomatoes - each cut into quarters
- 2 medium taro - peeled and cut into 2-inch chunks
- 1 medium radish - peeled and cut into slices
- 1 medium eggplant - cut into slices
- 8 small okra - ends trimmed
- 3 green chili
- tamarind paste - or tamarind powder
- fish sauce or salt
Stove-top - Put corned beef in a pot and pour 6 cups of water. Bring to a boil. Cover the pot with the lid and let it simmer for 1 to 1.5 hours or until beef becomes fork-tender. Electric Pressure Cooker - Place beef in pressure cooker pot and add water. Close and lock the lid. Set pressure cooker to high and cook for 40 minutes. Release pressure and take the lid off. Continue cooking using the 'Saute: or 'manual' function.
Add the tomatoes, onions, and taro. Cook for about 5 minutes. Add the radish and eggplants and cook until radish becomes tender about 3 minutes. Then add the okra and green chili.
Add tamarind paste or powder. The amount depends on how sour you like the soup to be. Season with fish sauce or salt.
Once the vegetables are cooked to the tenderness that you prefer, turn off the heat. Remember that they will continue to cook from the residual heat, so do not overcook them.
Serve while hot with rice.
Remember to rinse and soak your fresh corned beef in water for at least an hour before using to reduce the saltiness.
Some recipes uses canned corned beef, but I haven't tried it yet so I cannot say how it taste.
Calories: 300kcal | Carbohydrates: 18g | Protein: 19g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 1872mg | Potassium: 789mg | Fiber: 4g | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 39.4mg | Calcium: 57mg | Iron: 2.6mg