Yes, you read that right — Corned Beef Sinigang! 🙂 [aka Corned Beef in soured broth]
This dish was popularized by Sentro, a restaurant that serves Filipino dishes with a twist. I love their Rated GG which is fried galunggong (mackerel scad) in olive oil and topped with toasted garlic bits. When I first ate at Sentro and was served Corned Beef Sinigang, (I think it was when my Canadian manager was in town so we didn’t ask them to make it super sour) I wasn’t impressed because I like very sour Sinigang and it was very very expensive! 😦 For one palayok (clay pot) of this costs more than PHP300 for a solo serving and almost PHP600 for sharing (prices from munchpunch)! *gasp*
Anyway, my husband and I recreated this dish for less than PHP200 and that’s for 3-4 servings. You’d only need a big can of Palm Corned Beef (PHP145), water spinach(kang kong), onion, tomato, green finger chili, original Sinigang mix (PHP20) and water.
I started to boil 3 cups of water in a pot then sliced 1 big tomato and 1/4 of that big onion. I also prepared the water spinach by getting the leaves and the soft parts of the stem. My mom taught me to do this with my hands so when the stem was no longer easy to break or pull out, I should stop and move on to the next one. We don’t want hard and chewy stems in our Sinigang.
You can put more veggies in this dish such as yard long beans (sitaw), eggplant, banana bud (puso ng saging), radish or even Chinese white cabbage (pechay). When we can’t find water spinach in the wet market, we’d go for the Chinese white cabbage. But of course, it is not as yummy as the water spinach in Sinigang! 😛
When the water has boiled, I threw (not literally) in the onion and tomatoes. After a while, our house smelled really nice. 🙂 I love the smell of boiling tomato and onion, it wakes me up and it makes me hungrier!
I put the finger chili into the pot when the tomatoes and onions have softened.
Then I opened the can of Palm Corned Beef and take out the chunks of meat and put it into the boiling water. I did that very carefully so I wouldn’t crush the chunks of beef. Please don’t crush the chunks of meat. Please.
I like using Palm Corned Beef because it’s easier to find…in the Philippines. Also, I like this size, the bigger but shorter one. They have a smaller one but that one doesn’t have chunks in it. You can buy frozen chunks of corned beef in the wet market (I think) but I’m pretty sure that the market near my house here [in Hong Kong] doesn’t have that.
Anyway…moving on! 🙂 Brought everything to a boil then simmered for around 10 minutes. Added the Sinigang mix and continued to simmer for 5 minnutes. We like to empty the big pack, we like to achieve the “sour face” facial expression when we taste the soup! Hahaha! You can just put half of it or 1/4 of it…but ‘ya know!!! This isn’t “soured broth” if it isn’t sour! 😀
Next, I turned up the heat and brought it to a crazy boil. Once its boiling like crazy, I put in the water spinach for about 30 seconds then took them out.
Once all the the veggies were done, I turned off the heat. I did two batches of that 30-second thing because I was afraid to put all the water spinach in; then not be able to take all of them out once the counting was done. I admire my mother-in-law’s Sinigang (both pork sinigang and salmon miso sinigang), she always makes the green veggies look so green and fresh! This is my first time to do this 30-second thing and I’m glad I did it because the water spinach was cooked perfectly and it was still very green — not olive green.
When I took out the water spinach, I placed them in the serving bowl then poured the very very hot soup and meat (and tomatoes and onion) over it.
It’s that easy! 🙂 It’s a 30-minute Sinigang dish!
Corned Beef Sinigang
Prep time: 5 minutes | Cooking time: 25 minutes
- 1 can of Palm Corned Beef (11.5oz/326g)
- 1 big ripe tomato, sliced
- 1 medium sized onion (or 1/4 of a big onion), sliced
- 2 green finger chiles
- 3 cups water
- 1 Knorr Sinigang mix (40g pack)
- Water spinach (kang kong)
- Boil the water in a pot.
- When the water has boiled, put the tomatoes and onions into the pot.
- When the tomatoes and onions have soften, put the chili into the pot.
- Put the corned beef chunks into the pot and let it boil then simmer for around 10 minutes.
- Pour the contents of the sinigang mix into the pot and let it simmer for 5 minutes.
- Bring the contents of the pot to a crazy boil then put the water spinach in the broth for 30 seconds then take it out and place it in the serving bowl.
- When the water spinach are all done, turn off the heat and then pour the soup into the serving bowl.
- Serve with steamed white rice and a small sauce bowl filled with fish sauce.
Makes 3-4 servings.