In the book “Behind the Doors of Chateau 1771,” Vicky Rose Pacheco writes about the corned beef sinigang that she first concocted in 1995. She placed it in the different restaurants until it found its home in Sentro seven years later.
- 3.5 L purified water
- 290 g rock salt
- 70 g Prague salt (This pink curing salt can be bought in Farmer’s Market, Cubao.)
- 50 g brown sugar
- 20 g red onion, peeled
- 10 g whole garlic, peeled
Combine water, salt, Prague salt, brown sugar, onion and garlic in a pot. Bring to a boil, straining the brine. Let the brine cool down completely.
Cooking the meat
- 50 g leeks whole, trimmed
- 50 g celery, stalk only
- 50 g red onion, peeled, halved
- 1 pc bay leaf
- 7 g rock salt
- ½ tsp black peppercorns, whole
1. Take out the meat from the brine and place in a stock pot.
2. Tie the leeks and the celery together.
3. Add the leeks, onion, celery, bay leaf, salt and peppercorns.
4. Fill the pot with water.
5. Bring to a boil then simmer until the meat is tender. You may have to continuously add water. Skim the surface always, removing any brown foam on the surface.
6. When meat is tender, take it out using a Chinese spider. Place in a flat container and cover. Do not expose to air because the meat’s surface will turn brown and dry up.
7. Strain the resulting broth which will be then used for the soup itself.
Souring the soup
You may use a natural packaged tamarind base or fresh tamarind. If you are using fresh tamarind, wash the exterior well. Boil it in water or broth then mash and strain. You can combine both.
- Native tomato, quartered
- Red onion, quartered
- Sili long green (siling pangsigang), whole
- Eggplant, sliced diagonally
- String beans, trimmed, cut into finger length
- Okra, slice into three
- Kangkong leaves and shoots
- Radish, peeled, sliced diagonally
1. Get a pot where all meat and vegetables will fit. Place the strained broth in the pot and bring to a boil.
2. Add tomatoes, onions, half of the souring agent and green sili. Bring down to a simmer and wait for the onions and tomatoes to wilt. Taste for sourness and adjust as you go along. Add salt as necessary.
3. Add the eggplant, string beans, okra and radish. Cook until halfway tender.
4. Add the cooked beef and bring up the heat to medium.
Just before serving, add the kangkong.