3-WAY Beef “Sinigang”

3-WAY BEEF “SINIGANG”
(TAMARIND-FLAVORED BROTH BASE RENDERING OUT SOUP, VEGGIES & FRIED BEEF IN ONE MEAL)
My 12 year old grandkid can blindfoldedly dish out “Sinigang”
in less than 45 minutes. Be it pork, fish or beef, always done to perfection.
Itching to be “technologically” different, again, the idea catapulted to 3 offerings:
a soup, quickly blanched veggies and fried beef
all boiled under 1 medium…Tamarind Soup Base Mix or “Sinigang”.
EAT. LEARN. DISCOVER.

Oooppps I forgot to post pic of “soup”…here it is:

Prep time:          20  mins.
Cook time:                    1 hour 30 mins.
Total time:                     1 hour 50 mins.
Makes/Serves:   6
Cooking medium:  pressure cooker, skillet, casserole, scooper, timer
Special instruction(s):  get ready for a soup, veggies and beef main with this prep

PRESSURE COOKING INGREDIENTS:
½ kilo chuck rib (“kadera”) cut into bite size
400 ml. tap water
5 grams salt (refined or sea)
3 grams ground black pepper

SAUTEING & SOUP INGREDIENTS:
20 ml. soya or palm oil
4 cloves crushed fresh garlic
1 small onion, sliced
2 pieces small tomatoes, quartered
1 pack/sachet “Sinigang Mix” (Tamarind Soup Base Powder available in your nearby Oriental store)
2 grams salt
2 grams ground black pepper
VEGGIES:
1 small bunch “sitaw” (string beans, green beans) cut 2-3 inches
6 pieces “sigarilyas” (winged beans) halved
2 pieces eggplant-sliced sideways soaked in cold water to prevent browning
5 pieces “okra” –halved
NOTE:
         you may OPTIONALLY add: raddish or “kangkong” (swamp cabbage, river spinach, watercress)

FRYING INGREDIENTS:
100 ml. soya or palm oil
8 cloves crushed fresh garlic-chopped
3 grams salt
2 grams ground black pepper
OPTIONAL 2 grams MSG
2 grams “kasubha” (safflower) to add a bit of color to fried beef.

PROCEDURES:
1.    Combine beef, water salt and pepper in pressure cooker and start under medium heat. When whistling starts, set timer to
cook beef for 30 minutes for just right firm bite. (longer for another 15 minutes should you wish  to have ultra tender
lean). When done scoop out beef. Set aside broth.
2.    In skillet, heat soya or palm oil. All together add in garlic, onion and tomatoes. Sauté for 1 minute.
3.    Pour in “Sinigang Mix”. Toss and mix well for 2 minutes. Transfer to casserole. Add in beef broth from pressure cooker.
Set aside.
4.    In the same skillet, heat oil for frying. Add in crushed garlic. Fry a bit only.
5.    Season cooked beef with salt, pepper, “kasubha” and the OPTIONAL MSG and pour in at once into heated oil with
garlic. Fry your beef to desired done-ness. Scoop out and place in serving plate.
6.    Bring to boil broth in casserole.
7.    Once boiling, pour in ALL VEGGIES and cook for 1 MINUTE. Scoop out and place in serving plate beside fried beef.
8.    DONE. Serve your loved ones with garlic-fried beef, crunchy veggies and “Sinigang” soup by the side.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.