Tangy Tamarind Sinigang

local_grocery_store Ingredients

• 1 pound Pork ribs or beef short ribs, cut into bite-sized pieces
• 2 tablespoons Tamarind soup base
• 6 cups Water
• 1 Onion, diced
• 2 Tomatoes, quartered
• 1 Radish, sliced
• 8 Long beans, cut into 2-inch pieces
• 1 Eggplant, sliced
• 2 cups Spinach, chopped
• 2 tablespoons Fish sauce
• to taste Salt
• to taste Pepper

restaurant_menu Method

1. 1.In a large pot, bring the water to a boil.
2. 2.Add the pork ribs or beef short ribs and simmer for 1 hour or until tender.
3. 3.Add the tamarind soup base and stir until dissolved.
4. 4.Add the onion, tomatoes, radish, and long beans. Simmer for 5 minutes.
5. 5.Add the eggplant and simmer for another 5 minutes.
6. 6.Stir in the spinach and fish sauce. Season with salt and pepper to taste.
7. 7.Simmer for a few more minutes until the spinach is wilted.
8. 8.Serve hot with steamed rice.
9. 9.Enjoy the tangy and comforting flavors of Tangy Tamarind Sinigang!

lightbulb_outline Tips

• chevron_rightFeel free to adjust the sourness of the soup by adding more or less tamarind soup base.
• chevron_rightYou can also use other meats like shrimp or salmon instead of pork or beef.
• chevron_rightServe the sinigang with a side of fish sauce and calamansi for an extra burst of flavor.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. The flavors will develop even more over time!