Another lazy weekend. It’s Sunday, and somehow, still not feeling up to the coming week. So it was off to the kitchen for me for some comfort food, albeit of the experimental kind. I’ve been hearing about a Corned Beef Sinigang but I’ve never tried it, so I figured, what the hell. I grabbed a can of corned beef, a packet of sinigang mix, and whatever veggies I could find.
Corned Beef Sinigang v. 9 July 2006
1 can Corned Beef (I prefer using Palm, Ox & Palm, or Hereford Chunky)
1 packet Sinigang Mix (the one that makes 1 litre of broth)
4 cups of water
1 eggplant, sliced diagonally into half-inch thick slices
around 12 strings of Baguio beans (green beans methinks), strings removed and cut into 3-inch long pieces
1. Bring the water to boil. When boiling, throw in the onion (quartered) and the tomato (quartered). Also add in the sinigang mix. Stir.
2. When the onion and tomato have softened, add the Corned Beef, trying not to break it apart too much.
3. After the broth has returned to boiling, let simmer, then add the green beans. When the green beans are almost done, add the eggplant. Simmer until done.
Not particularly appetizing looking, I know, with the oil skimming the top of the broth. But truth be told, it was quite delicious, with the sourness perfectly complementing the fatty corned beef. And because the corned beef is practically ready to eat, you don’t have to wait ages like you need to when you cook pork sinigang.
So, yeah, this recipe will be included in my regular repertoire. For now though, I’ll have to apportion lunch’s leftovers so I’ll have something for dinner, and for tomorrow’s bento.
Sinigang – A sour stew with meat or fish and vegetables.