Sinigang is a way of cooking meats, fish, shellfish and vegetables in a tamarind broth. Often referred to as the Filipino version of the Thai Tom Yum, it is sour and spicy and is very hearty. It is a good standalone recipe or served with grilled or fried fish. Fish and shellfish should not be cooked in a crockpot as they will disintegrate. If you would like to use these as meats, use a conventional stove and add them after the daikon has cooked. For convenience, fresh tamarind has been replaced by Sinigang Mix (available at any decent Asian market).
Beef or Pork Sinigang
1-1/2 to 2 pounds beef short ribs (lengthwise, not flanken), pork spareribs or sparerib tips
1 whole medium onion, quartered
2 medium tomatoes, halved
1 walnut-sized piece of fresh ginger, peeled and sliced
1-2 pieces Korean green chili peppers (or siling pansigang), cut crosswise in half
1 large packet Knorr Sinigang Mix
1 large daikon or labanos (Japanese white radish), cut into rounds 1/3 inch thick
Fish sauce to taste
1 bunch fresh spinach leaves
20-30 pieces string beans
Crockpot: Combine first seven ingredients in a 4-qt crockpot and add enough water until 1-1/2 to 2 inches from the brim. Cook on low for 6-8 hours. Add remaining ingredients in the last 30 to 60 minutes or steam in a separate pot then add to the stew.
Conventional Stove: Combine first five ingredients in a large pot and add enough water depending on the amount of soup desired. Cook until meat is tender, afterwards add sinigang mix and daikon. When daikon is cooked, season with fish sauce and add vegetables.