I enjoy making this comforting Filipino sour soup whenever I want something warm, hearty, and deeply satisfying. The tender beef ribs, tangy broth, and soft vegetables come together beautifully, with the taro-flavored seasoning adding a rich, earthy depth that makes every spoonful memorable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 cups water
3/4 kilogram beef ribs, cut into 1 1/2-inch pieces and blanched
1 piece onion, quartered
2 pieces tomatoes, quartered
1/2 cup sliced radish
1 piece siling panigang
1/2 cup sliced okra
1/2 cup sliced sitaw
1 sachet 25g MAGGI® Magic Sinigang with Gabi
1 cup kangkong, picked into tender stems and leaves
Directions
I start by placing the beef ribs, water, onion, and tomatoes into a pot and bringing everything to a boil. Once it starts boiling, I lower the heat and let it simmer gently for about 60 to 75 minutes until the meat becomes tender.
Next, I add the siling panigang and sliced radish, letting them cook for about 2 minutes. Then I put in the okra and sitaw, continuing to cook in short intervals until the vegetables are just tender but not overcooked.
I pour in the sinigang mix and stir it well to blend the flavors into the broth. Finally, I add the kangkong and let it cook for about a minute before turning off the heat. I transfer everything into a serving bowl and enjoy it while it’s hot.
Servings and timing
This recipe makes 6 servings, which I find perfect for sharing with family.
Prep time: 15 minutes
Cooking time: 75 minutes
Total time: 90 minutes
Calories: 320 kcal per serving
Variations
I sometimes switch the beef ribs with shrimp for a lighter version. When I want a deeper sour flavor, I add fresh tamarind instead of relying only on the seasoning mix. I also like adding eggplant or more leafy greens depending on what I have available. For a slightly richer texture, I occasionally increase the amount of gabi-based seasoning.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over medium heat, adding a little water if the broth has thickened too much. I avoid overcooking during reheating so the vegetables don’t become too soft.
FAQs
Can I use a different cut of beef?
I can use other cuts like beef shank, but I prefer ribs because they give a richer flavor to the broth.
What makes sinigang sour?
I get the sour taste mainly from the sinigang mix or tamarind, which gives the dish its signature tang.
Can I make this ahead of time?
Yes, I often make it a day ahead because the flavors deepen overnight, making it even more delicious.
Is this recipe healthy?
I consider it a balanced dish since it includes protein, vegetables, and a light broth without heavy fats.
Can I freeze sinigang?
I can freeze it, but I prefer removing the vegetables first since they can become too soft after thawing.
Conclusion
I find Sinigang na Buto-buto with Gabi to be one of the most comforting soups I can prepare at home. Its tangy broth, tender meat, and fresh vegetables create a satisfying meal that I keep coming back to. Whether I’m cooking for family or just craving something warm, this recipe never disappoints.
📖 Recipe:
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Sinigang na Buto-buto with Gabi
- Total Time: 90 minutes
- Yield: 6 servings
- Diet: Halal
Description
A comforting Filipino sour soup made with tender beef ribs, tangy broth, and fresh vegetables, enriched with taro-flavored seasoning for a hearty and satisfying meal.
Ingredients
5 cups water
3/4 kilogram beef ribs, cut into 1 1/2-inch pieces and blanched
1 piece onion, quartered
2 pieces tomatoes, quartered
1 piece siling panigang
1/2 cup sliced radish
1/2 cup sliced okra
1/2 cup sliced sitaw
1 sachet (25 g) MAGGI® Magic Sinigang with Gabi
1 cup kangkong, picked into tender stems and leaves
Instructions
- Place the beef ribs, water, onion, and tomatoes in a pot and bring to a boil.
- Lower the heat and simmer gently for 60 to 75 minutes until the beef becomes tender.
- Add the siling panigang and sliced radish, and cook for about 2 minutes.
- Add the okra and sitaw, cooking in short intervals until vegetables are just tender.
- Pour in the sinigang mix and stir well to blend flavors into the broth.
- Add the kangkong and cook for about 1 minute.
- Turn off the heat, transfer to a serving bowl, and serve hot.
Notes
You can substitute beef ribs with shrimp for a lighter version.
For a deeper sour flavor, use fresh tamarind instead of or alongside the seasoning mix.
Additional vegetables like eggplant or more leafy greens can be added.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove and add water if the broth thickens too much.
Freezing is possible, but remove vegetables before freezing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
