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
