Reviewed: Jul. 12, 2011

this is excellent quick and easy, I used a crockpot and the flavor got even better the longer it simmered over rice it's delicious

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Reviewer:

Lasersaw

Reviewed: Jul. 11, 2011

This is perfect, but I personally like to add the most important ingredient in a good sinigang (in my opinion). You must add taro root (the smaller taro root found in asian supermarkets). It gives the broth that creamy consistency of miso soup. So delicious! Add it when you add the beef, because it takes a while to soften.

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Reviewer:

benanna

Reviewed: Jan. 22, 2011

Made this recipe on the recommendation of a coworker. What an unusual flavor. Omitted the beef and added okra and taro root. Yum! We put it on top of rice and it was really filling. My mom told me it was the best soup she's ever eaten and my husband gave it the thumb's up!

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14 users found this review helpful

Reviewer:

IEATTOFU

Cooking Level: Intermediate

Living In: Coggeshall, Essex, England, U.K.

Reviewed: Dec. 20, 2010

I added my favorite part of Sinigang Okre, my fiancee is filipino and hates Okre but he can remove it. I'm so happy to have joined this site. Love all the pointers as well.

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Reviewer:

Fabiola Jimenez

Reviewed: Dec. 12, 2010

I'm Haitian and my husband is Filipino. I made this to surprise him and was he!! He loved it and so did I! The recipe is SO easy to follow, every major item is easily found in the local grocery store and it tastes great! Its perfect for a cold night.

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Reviewer:

jtengco25

Cooking Level: Beginning

Reviewed: Oct. 17, 2010

I finally cooked this dish and it was very tasty. I wasn't for sure how I would like the tamrind taste, but we added a little salt to balance it out and cornstarch to thicken the soup and this also helped balance out the taste. Very good, and I would make it again!!

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Reviewer:

Alykat30

Reviewed: Jul. 7, 2010

Delicious! I didn't add the broccoli because my mom's version doesn't include that so I thought I'd leave it out as well. I used pork ribs instead of beef, which I boiled for 2 hours beforehand so the meat would be really tender. I also added a little bit of Patis but only used 3/4 of the tamirind base so it wouldn't be too sour. All in all this turned out great & was a great fix to my having missed mom's home cooking for the past few weeks!

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Reviewer:

Cooking Level: Beginning

Reviewed: Apr. 29, 2010

This was great! Authentic Sinigang. I have never had sinigang with broccoli so I left that out. I used 4 cloves of garlic and the green beans need more than 20 minutes to simmer. Additionally, I also used 2 quarts of water, not 1. With those adjustments, it was certainly 5 stars.

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6 users found this review helpful

Reviewer:

MandaSteelers1Fan

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bethesda, Maryland, USA

Reviewed: Apr. 9, 2010

***** Five Stars. I also Add 2 Tbsp. Mochiko Sweet Rice Flour(dissolved in 1/2cup water) to make it more creamy.I also heard, Adding 2 TBSP's METAMUCIL Clear is also good for us on High Cholesterol Diet.>"The psyllium fiber from Metamucil® benefits your overall health in so many ways." LOLZ...

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Reviewer:

Lhenny

Reviewed: Jan. 28, 2010

If using a non-tender cut of pork (e.g. roast cut into cubes), make sure you simmer it for a while with the onion and garlic (I didn't, and the tough meat was the only thing I did wrong). When meat is tender to the prick of a fork, I would add the Knorr packet and the tomato wedges. Boil gently for 5 minutes. Then add 2" long bean slices (instead of string bean) and daikon (sliced 1/4" thick half-disks). Boil gently for another 5 minutes. Add baby bok choy (bottoms trimmed off) and shrimp. Boil gentlly for last 3 minutes. This process yielded a very colorful and yummy dish! I'm Filipina and this is the first time I've made this flavorful, economical and nutritious soup. Thanks to the poster and the reviewers, it wasn't a disaster!

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3 users found this review helpful