Manila: Chef Kalel Chan Sinigang

Sinigang is a Filipino soup or stew characterized by its sour and savoury taste, most commonly associated with tamarind. It is one of the most popular dishes in Filipino cuisine and is present throughout the archipelago. Although sinigang is mostly prepared with pork, milkfish or prawns, Chef Kalel prefers the less common beef variant.


1 kg beef brisket
10 cups water
1 pcs Knorr© beef bouillon (cube)
1 tbs vegetable oil
2 red onions, peeled, quartered
2 tbsp fish sauce
3 pcs sili sigang (green finger chili)
1 cup canned crushed tomato
2 pcs fresh kamatis Tagalog (Filipino native tomatoes), diced in large pieces
½-1 sachet Knorr© Sinigang sa sampaloc mix
½ bunch kangkong leaves
1 cup white radish, sliced
6-10 pcs French beans
5 pcs cherry tomatoes


  1. In a pot over medium heat, combine beef brisket and water. Bring to a boil, skimming scum until broth has cleared of any froth
  2. Add beef bouillon. Bring heat to a simmer and continue to cook the brisket until tender for about 1-1 ½ hours
  3. In a separate pot, sauté red onions, fresh tomatoes and green finger chili until softened and then add crushed tomatoes and fish sauce
  4. Add the tender beef brisket and broth, French beans and white radish. Continue to simmer for 8-10 minutes
  5. Add the Knorr© Sinigang sa sampaloc mix. The amount depends on the desired level of sourness. Continue to cook until it has been dissolved
  6. Season with salt and pepper if needed
  7. Add the kangkong leaves and cherry tomato, stir into the soup then serve