Hot and tangy

CEBU, Philippines —  Hot soup is a widespread craving during these rainy and cold days. Something hot, yes, is good to beat the cold. But some people want something more – something to perk them up.

Beef soup often comes to mind when the craving for hot soup kicks in. It’s light and refreshing. And it can be added with a twist such that it also gives a little ‘kick.”

Think everybody’s favorite “sinigang.” It’s beef soup made tangy… well, made sharp actually. Pork will do for “sinigang” too, but it seems that beef is just the right meat for the dish.

As the rainy season is going to linger for a while yet, some “sinigang” lovers would cook it in bulk. They’d keep some in the fridge, ready for heating at any time when the hankering for it strikes. With fork-tender meat, crisp vegetables and a tamarind-thick broth, “sinigang” is something the taste buds won’t easily tire over.

There’s a saying: “The taste of the pudding is in the eating.” And so maybe one has to try cooking “sinigang” at home to truly appreciate it. The following recipe from the website www.kawalingpinoy.com is a good one to try:

Sinigang na Baka

Ingredients:

1 kg beef short ribs

10 cups water

1 onion, peeled and quartered

1 tablespoon patis (fish sauce)

5 pcs gabi (taro), peeled and halved

1 to 2 finger chilies

1 (6-inch) radish (labanos), peeled and cut into ½-inch thick half rounds

15 pcs tamarind, large or 1-1/2 (1.41 ounces each) packages tamarind base powder

1 bunch kangkong

salt and pepper to taste

Procedure:

• In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats to top. When broth has cleared, add onions and patis. Lower heat, cover and cook for about 1½  to 2 hours or until meat is fork tender.

• Add gabi and cook for about 6 to 8 minutes or until soft. Add chili and radish. Continue to simmer for about 2 to 3 minutes.

• Trim about 2 inches from the bottom end of kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves.

• If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste. Add kangkong and continue to cook for about 1 minute.

Serve hot.

If using fresh tamarind –

• Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.

• Mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice. Discard seeds and skins. Pour tamarind juice into the “sinigang.” - Elena Pena