This is a Filipino tamarind beef stew/soup. It is absolutely delicious served steaming hot over a bed of white rice. I cheat a little and use packaged sinigang mix, but it is a MUST TRY! The soup has a hearty meatiness that you may find resembles that of pho.
2-3 lbs of fatty beef short ribs, cut into 2-inch pieces (1 bone per piece)
2 tomatoes, cut into bite size pieces
1 package of Knorr Sinigang na Sampalok mix (available at local asian groceries or Superstore)
4 large dashes of fish sauce
2 jalapeno peppers, sliced into rounds
1 onion, sliced
Approximately 2-3 litres of water
1 pound of broccoli florets
1 pound of green beans, ends removed
6 leaves of romaine lettuce, cut in half.
1. Boil the beef short-ribs in the water for about 1.5 hours with sliced onions. You may want to skim some of the fat off the top when the beef starts rendering its oils out.
2. Once the beef is tender and falling off the bone, add the sinigang mix, jalapeno peppers, tomatoes and fish sauce (to desired taste). Add green beans into the soup.
3. Simmer for 10 more minutes.
4. Add romaine lettuce and broccoli, simmer for 2 more minutes.
5. Serve with white rice.
This is what the sinigang looked like right before I added the beans and broccoli