This soup recipe is one of the native filipino dish in the philippines.


This is one of my favorite soup dishes because of its delicious taste the can definitely makes you ugly because of its sourness .

Aside from being delicious it is also a healthy soup because of its mixture vegetable ingredients.

So if you are interested to cook this delicious sour soup recipe(SINIGANG NA BAKA)you may look at here the ingredients needed and the procedure on how to cook this.

Ingredients Needed:

  • 2 pounds pork spareribs, cut into 2-inch pieces
  • water
  • 1 large tomato, quartered
  • 1 medium onion, peeled and quartered
  • 2 tablespoons fish sauce
  • 2 banana or finger chilies
  • 4 pieces gabi (taro) (peeled and halved)
  • 1 (6-inch) radish (labanos), peeled and sliced to ½-inch thick half-rounds
  • ½ bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
  • 1 eggplant, ends trimmed and sliced to ½-inch thick half-rounds
  • 5 to 6 pieces okra, ends trimmed
  • 15 large tamarind pieces or 1-1/2 (1.41 ounces each) packages tamarind base powder
  • salt and pepper to taste
  • 1 bunch bok choy, ends trimmed and separated into leaves

Procedure on how to cook this:

  1. Wash pork ribs. In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming off scum that accumulates on top. Once broth clears, add tomatoes, onions and fish sauce. Lower heat and simmer for about 1 to 1-1/2 hours or until meat is tender, adding more water as necessary to maintain about 10 cups.
  2. Add gabi and cook for about 6 to 8 minutes or until soft. Add chili and radish. Continue to simmer for about 2 to 3 minutes. Add long beans. Continue to cook for about 2 minutes. Add eggplant and okra and cook for another 1 to 2 minutes.
  3. If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste. Add bok choy and continue to cook for about 1 minute. Serve hot.
If Using Fresh Tamarind
  1. Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
  2. With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. Pour tamarind juice into sinigang.




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