Filipino Recipes

Sinigang na baka is one of my favorites. It is a sour but tasty dish. The tamarind taste is very delicious and I am sure you’re going to love it.

Here is a recipe on Sinigang na Baka Recipe

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 kilo beef, cubes (for stewing)
• 12 pieces tamarind (sampaloc)
• 1 big onion, diced
• 6 big tomatoes, quartered
• 2 pieces radish, sliced
• 4 pieces gabi, peeled & cubed
• 1 bundle sitaw (stringbeans) (cut into 2″ long)
• 1 bundle kangkong (cut into 2″ long)
• salt and patis (fish sauce) to taste
• water

Procedure:

• Place the tamarind in a small pot then bring to a boil or until the tamarind is soften. Pound and strain the juices then set aside.
• In a casserole, bring beef to a boil, place in a lower heat then simmer for an hour or until the beef is tender.Take out all scum that rises to the surface.
• Add onions, tomatoes and tamarind juice.
• Add gabi then simmer for a few minutes.
• Add string beans (sitaw) and kangkong stalks.
• Add kangkong leaves then serve.
• Season with salt and patis to taste then serve.

Cooking Information:

• Estimated Time: 2 hours

Ingredients:

• 1 kg (2 lb) boneless beef shanks
• 3-4 saba bananas (plantains)
• 2 tablespoons oil
• 2 pieces chorizo sliced into 1-cm (½-in) pieces
• 2 liters (8 cups) beef stock
• 2 medium potatoes, peeled and quartered
• 100g (¾ cup) chickpeas
• 1 cabbage, quartered
• 2 tablespoons patis (fish sauce)

Procedure:

• Peel and slice the saba bananas then cut diagonally into pieces and set aside.
• In a frying pan, heat oil. Fry the chorizo for 2 minutes on each side or until firm. Set aside.
• In a stockpot, bring the beef shanks and beef stock to the boil, place in a lower heat and simmer for about 1½ hours or until beef is almost tender.
• Add water if necessary to make sure it does not dry out.
• Add the potatoes and bananas. Simmer for about 15 minutes more. Add the chickpeas and chorizo then continue simmering for another 5 minutes.
• Add the cabbage and season with patis. Simmer for 2 to 3 minutes or until the cabbage is tender crisp.
• To make the Dip, blend ingredients then divide into individual portions. Serve Pochero with rice and Dip.