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Corned Beef Sinigang

Corned Beef Sinigang

Corned Beef Sinigang is a contemporary Filipino fusion dish that reimagines the classic sour tamarind soup by replacing traditional meat cuts with convenient canned corned beef. This adaptation maintains the signature tangy broth of sinigang while introducing the rich, salty notes of cured beef, complemented by tender-crisp vegetables like bok choy and daikon radish. Ready in under 40 minutes, it represents a practical evolution of Filipino home cooking that balances convenience with traditional flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 4
Calories 195 kcal
Difficulty Easy

Equipment

  • Large soup pot (kaldero) for cooking the sinigang
  • Sharp knife (kutsilyo) for cutting vegetables
  • Wooden spoon (sandok na kahoy) prevents scratching the pot and best for gentle stirring
  • Measuring cups and spoons (Panukat) for accurate measurements
  • Cutting board (Sangkalan) for preparing vegetables
  • Colander (salaan) for washing vegetables
  • Ladle - sandok for serving

Ingredients
 

For the Soup Base:

  • 5 cups water tubig
  • 1 can 11.5 ounces chunky corned beef (de-latang corned beef)
  • ½ package tamarind soup base mix about .70 ounce (sampaloc mix)
  • 1 tablespoon fish sauce patis
  • Salt to taste asin

Vegetables (Gulay):

  • 1 small onion peeled and quartered (sibuyas)
  • 2 Roma tomatoes quartered (kamatis)
  • 1 6- inch daikon radish peeled and cut into 1-inch thickness (labanos)
  • 2 bunches bok choy ends trimmed (pechay)

Instructions
 

  • Bring a large pot of water to a boil over medium heat with quartered onions and tomatoes. Once boiling, add the daikon radish slices and cook for 3 to 5 minutes until they become slightly tender but still have a bite.
  • Pour in the tamarind soup base mix and stir until it completely dissolves in the broth.
  • Add the trimmed bok choy and let it cook for just 1 minute until bright green.
  • Gently add the chunky corned beef, breaking it into large pieces with a wooden spoon, and cook for 2 to 3 minutes until heated through.
  • Season with fish sauce and salt to taste, being careful with the salt since corned beef is already salty.
  • Serve the soup piping hot in bowls with steamed rice on the side. For extra flavor, prepare a small dish of fish sauce with calamansi as a dipping sauce.
  • The entire cooking process takes about 25 minutes from start to finish, and you'll know it's ready when the vegetables are tender-crisp and the broth has a perfect balance of sour and savory flavors. Remember not to overcook the vegetables to maintain their texture and nutrients. Let the soup rest for 5 minutes before serving to allow the flavors to fully develop.

Tips from Lola's Kitchen

Corned Beef Sinigang
  1. Use rice washing (hugas bigas) instead of plain water for added flavor
  2. Add siling haba (finger chilies) for a spicy kick
  3. Break corned beef gently to maintain chunky texture
  4. Don't overcook vegetables to maintain nutrients and texture
  5. Let soup rest for 5 minutes before serving to allow flavors to meld
 

Traditional Serving Suggestions 

  • Serve piping hot with steamed white rice (mainit na kanin)
  • Prepare a dipping sauce of fish sauce with calamansi
  • Optional side of fresh tomatoes and onion slices
  • Best enjoyed during rainy season (tag-ulan) or cold weather
 

Troubleshooting

  • If too sour: Add more water or a pinch of sugar
  • If too salty: Add more vegetables or water
  • If corned beef is breaking apart: Reduce stirring and lower heat
  • If broth is too thin: Simmer longer to reduce
  • If vegetables are too soft: Add them later in the cooking process
 

Ingredient Alternatives 

  • Corned beef: Canned meat loaf or chunky beef
  • Bok choy: Kangkong, pechay, or spinach
  • Radish: Turnips or potatoes
  • Tamarind mix: Fresh tamarind pulp (sampaloc) or kamias
  • Fish sauce: Salt or soy sauce
 

Storage & Reheating 

  • Refrigeration: Store in airtight container for up to 3 days
  • Freezing: Not recommended due to vegetable texture
  • Reheating: Heat on stovetop until internal temperature reaches 165°F (74°C)
  • Storage tip: Store vegetables and broth separately if possible
 

Variations

  1. Spicy Version: Add bird's eye chilies (siling labuyo)
  2. Vegetable-loaded: Add eggplant, okra, and string beans
  3. Healthier Version: Use lean corned beef and more vegetables
  4. Luxury Version: Add shrimp or mussels
  5. Low-carb: Replace radish with cauliflower
 

FAQs 

Q: Can I use fresh tamarind instead of powder? A: Yes, boil 3-4 tablespoons of tamarind pulp in 1 cup water, strain, and use the liquid.
Q: Why is my corned beef falling apart? A: Excessive stirring and high heat can break down the meat. Stir gently and maintain medium-low heat.
Q: Can I make this in advance? A: Yes, but add leafy vegetables when reheating for best texture.
Q: Is this authentic Filipino sinigang? A: This is a modern fusion version using corned beef instead of traditional meat cuts.
Q: Can I add other vegetables? A: Yes, traditional sinigang vegetables like gabi, kangkong, or sitaw work well.
 
Corned Beef Sinigang
Corned Beef Sinigang

Nutrition

Calories: 195kcalCarbohydrates: 7gProtein: 13gFat: 12gSaturated Fat: 0.1gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 1381mgPotassium: 97mgFiber: 2gSugar: 1gVitamin A: 259IUVitamin C: 47mgCalcium: 15mgIron: 2mg
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