Corned Beef Sinigang
Sinigang is a famous dish in the Philippines, it is typically sour and usually prepared with tamarind. Other ingredients like lemon, calamansi, and kamias can also be used for sinigang, but for corned beef, I recommend tamarind. Tamarind is also available in powdered form and it is easier to use when cooking sinigang.
1 can Corned Beef (any brand is ok but I prefer the chunky ones)
1 packet Sinigang Mix
4 cups of water
3 tomatoes, halved
1 onion, quartered
1 eggplant, sliced diagonally
1 radish, sliced diagonally
3 pieces okra (lady finger), halved
2 pieces long green chili pepper
4 small pieces of gabi (taro), peeled
1 cup kangkong (swamp cabbage) leaves
12 strings beans, cut into 3-inch long pieces
1. Bring the water to boil. When the water starts boiling, throw in the taro. Simmer until soft. Add the onion and tomatoes.
2. Add in the sinigang mix. Stir.
3. When the onion and tomato have softened, add the Corned Beef.
4. Bring to a boil, let simmer, then add the string beans and radish. When the radish and green beans are almost done, add the eggplant, then the okra and green chili pepper. Simmer for 2 minutes. Turn off the heat then add the kangkong leaves. Cover for a few minutes.