I’m sure you’ll agree that SINIGANG is one of those dishes that’s always on the weekly menu rotation simply because everyone in the family loves it. Pero syempre minsan we have to think about putting a twist or adding something new to our Sinigang to keep our family more excited.
So I made SINIGANG NA CORNED BEEF! Yes, pwede isigang ang corned beef!
I know we all love our corned beef sautéed with potatoes and paired with garlic fried rice but corned beef in sinigang is totatlly different. Para syang east meets west, the flavor of the corned beef gives more depth dun sa asim ng sinigang. I promise, masarap.
You might be wondering why my corned beef seems to be chunky. I used San Miguel Cook Express Corned Beef to make this but you can also use your favorite brand of canned beef. It might not be as chunky but you’ll also get all the flavors. My favorite brands of canned corned beef are Palm and Delimondo. Those brands are also a bit chunky and would be perfect for this dish. Purefoods also has a chunky corned beef .
I hope this recipe makes it to your lunch table next week. Share nyo sa akin mga ma ha!
OTHER RECIPES YOU MIGHT LOVE…
- 1 kg corned beef, cut into serving pieces - I used Cook Express by San Miguel
- 8 cups water
- 1 white onion - cut into quarters
- 5 pieces tomatoes - each cut into quarters
- 3 gabi, cut into pieces
- 1 radish, peeled and cut into slices
- 8 okra ends trimmed and cut in half
- 3 green chili
- 1 bunch of kangkong leaves, washed
- tamarind soup base powder (sinigang mix)
- fish sauce
- Put your corned beef and water in a pot and bring to a boil. Since the corned beef is already tender, simmer it for about 20 minutes just to get it's flavor in the broth.
- Add the tomatoes, onions, and gabi. Cook for about 5 minutes.
- Add the radish and okra and cook until radish becomes tender.
- Add tamarind powder. Season with salt and pepper.
- Then add the kangkong leaves and simmer for about 2 minutes.
- Turn off heat and Serve while hot with rice.