Focused recipe
Sinigang na Baka
A comforting Filipino beef soup simmered in a tangy tamarind broth with tender cuts of beef and fresh vegetables.
Fiipino Updated 6/18/2025
Ingredients
Measured from the catalog payload.
- 4 lbs beef neck bone
- 50 grams maggi magic sinigang sa sampaloc
- 15 pieces string bean cut into 2 inch pieces
- 5 pieces taro root peeled
- 2 pieces chinese eggplant sliced diagonally
- 3 pieces long green pepper
- 10 pieces okra
- 1 piece daikon radish roll cut
- 4 pieces plum tomato wedged
- 3 cloves garlic minced
- 3 pieces onion wedged
- 1 quart rice water
- 1 quart water
- 1 water spinach
- 1 tablespoon beef powder
- 3 tablespoons cooking oil
- fish sauce
Instructions
11 cooking steps
- Sauté garlic, onions, and half the number of tomatoes until the onions soften.
- Add the beef and then continue to sauté until it browns.
- Pour the rice water. Cover the pot and let the liquid boil. Simmer until the beef tenderizes completely. Add water as needed. Note: Scrape off the scums using a fat skimmer spoon.
- Add Maggi Magic Sinigang sa Sampaloc Mix and beef powder. Stir.
- Add the taro root and daikon radish. Cover and continue cooking until the taro softens.
- Put the eggplant, remaining tomatoes, and long green peppers into the cooking pot. Continue cooking for 5 minutes.
- Season with fish sauce.
- Add the okra and string beans. Continue cooking for another 5 minutes.
- Add the water spinach.
- Cook for 1 minute.
- Transfer to a serving bowl. Serve hot with rice.
Catalog details
Useful for browsing and sync.
Main Course, Beef chinese soup recipe, filipino sinigang Public recipe Revision 1