Just by reading the title of this post makes you go, ‘Whuuuttt?’ Yes, you got that right. Corned beef in tamarind stock plus watermelon. This variation of the Filipino dish, sinigang (sour soup), hails from the region of Pampanga. I love any kind of sinigang- pork, fish, prawn, chicken and even beef! Everything you need for the day goes right into the pot- soup, veggies and meat! This recipe that I’ll be sharing with you is sinigang with a twist. For every sinigang-lover (just like me), you just can’t let this recipe not be in your kitchen tales. The watermelon balances the sour taste of the soup by making it a tad sweet. If you want to be more experimental and up your sinigang chronicles, here’s the recipe that would give your sinigang a kick.
(Photo courtesy of Pinterest)
What you need:
- 3 tbsp vegetable oil (I used olive oil)
- 2 big cans of corned beef (chunky and juicy ones)
- 1 tbsp garlic, crushed
- 2 big shallots, chopped
- 2 big tomatoes, sliced
- 2 tbsp fish sauce
- 4 long green chillies (if you want it a bit spicy, you can chop them but I like them whole)
- quarter of a whole watermelon, cut into 5cm pieces
- 3 pieces of long brinjal, cut
- 12 pieces of lady’s fingers, cut in half or you can use long beans as substitute
- 8 pieces of winged bean (sigarilyas), cut
- 1 pack of Knorr sinigang sa gabi (don’t judge, not an advertisement either. I couldn’t find tamarinds on this side of the planet)
- Place a large casserole over medium-high heat. Add the oil and saute garlic, shallots and tomatoes.
- Once the tomatoes are nicely cooked, add the corned beef. Add the fish sauce. Let the juices mix evenly.
- Add water, reduce the heat to medium and let it simmer for about 15 minutes.
- Add the watermelon and let it boil for another 10 minutes.
- Add the Knorr Sinigang sa Gabi Mix and let it boil for 5 minutes.
- Then, add the brinjal and cook until tender.
- Add the lady’s fingers, winged bean and green chillies. Cook for just a minute because you don’t want your greens overcooked.
- Serve with steamed white rice and fish sauce with lime and red cut chillies for dipping.