Main course

Sinigang na baka

Sinigang takes its name from the Tagalog ‘sigang,’ which translates to ‘to stew.’ Sinigang is one of those obvious dishes that every cuisine has in which cheap, tough cuts of meat are cooked low and slow forever to yield the best shit in the world. The same premise is evident in French pot au feu, Italian brasato and British hot pot.

A probe singigang requires pork or beef on the bone and uses local vegetables, and a decent dose of chilli. Our recipe is adapted from a family kitchen in Zamboanga. The seasoning is ready-prepared from Knorr.

Sinigang na baka

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By Ann Marie Eastmond Serves: 4
Total Time: 1 hour


  • 500g beef brisket on the bone or 500g brisket boned with a bone added back for flavour
  • 3 onions, quartered
  • 4 tomatoes, quartered
  • 2 green chillis, quartered
  • 20g pack Knorr Sinigang sa Sampalok Original Mix
  • 1 chayote), cut into chunks
  • Half a bunch of pak choi, sliced into 2-inch lengths



Submerge the meat and bones in about a litre of water and bring to the boil. Turn down and skim off any impurities.


Add the onions and tomatoes and chillis, cover and cook on low until the meat is done (about an hour).


Once the meat is done, add the chayote and pak choi stalks to the pot and cook until soft.


Add the pak choi leaves and the sinigang mix. Stir and simmer for 1 minute. The dish should be done in about 1 minute.


Serve with rice.

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