Sinigang na carne

Sinigang na carne

Sour soup of beef

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g shin beef
500g soup bones
250g pork chop, trimmed of fat
1 onion, thinly sliced
2 under-ripe tomatoes, sliced
2 teaspoons salt
1 tablespoon tamarind pulp
1 large sweet potato, peeled and diced
1 large white radish, peeled and sliced
2 cups spinach or other leafy greens, shredded
fish sauce, to taste
lime or lemon wedges, to serve

Method

  1. Put the beef, soup bones and pork chop into a large saucepan or stockpot with enough water to cover the meat. Add the onion, tomato and salt. Bring to the boil, then reduce the heat to low, cover, and simmer until the meat is tender. Remove the meat to a plate and allow to cool, then thinly slice the pork and dice the beef. Discard the bones.
  2. Meanwhile, soak the tamarind pulp in 250 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre.
  3. Return the meat to the soup in the pan. Add the tamarind liquid, sweet potato and radish and continue to simmer over low heat until the vegetables are almost soft, then add the spinach and season with fish sauce, to taste. As soon as the spinach has wilted, serve hot with the lime or lemon wedges.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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