Description:  Main Dish

This recipe uses beef or pork but milkfish can be substituted if preferred. Sinigang is a chunky soupy stew that can be served as a main dish with white rice.  The meat practically melts off of the bones after it is done surrounded by a soup that has a hint of tanginess.  Measurements are approximated. Everything is always to "taste."  Feel free to adjust the ingredient amounts to your own personal liking.  This version uses an ordinary pot for cooking therefore preparation time is longer.  For those who have pressure cookers, using it can considerably cut your cooking time. 

Ingredients:
1 lb. stewing beef,cubed
1 lb. beef ribs
6 cups water
1/2 cup patis (Fish sauce)
1 pc. large onion
6 pcs. medium sized tomatoes
3 pcs. medium sized white potatoes or Gabi
6-8 tbsp. lemon juice or Sampaloc
1/2 cup radish, sliced
1/2 head of cabbage
1 cup spinach
4-5 pcs. green chili pepper 

Instructions:
Place beef & water into large stewing pot on high heat and cover.  Add lemon juice.  While bringing to a boil, cut onion into fourths, tomatoes into halves then add into the pot.  Once boiling, skim off the foam and discard. Lower the heat and let simmer until beef is tender.  Cut the potatoes or gabi into 1-2 inch chunks.  Slice the cabbage head into fourths.  Add spinach, cabbage, radish and the green chili peppers.  Take off heat after 5 minutes.

Serve hot with white rice. Makes 6 servings.

Note:  Sampaloc and gabi are grown here.  I add in lemon and  potatoes as alternatives.