Win2Win
18th August 2010, 04:50
http://www.marketmanila.com/wp-content/uploads/2010/08/1145.jpgThe other half of the tadyang or beef ribs that wasn't deep-fried was set aside for a sinigang (tamarind soup) on a rainy day... The ribs were boiled over very low heat with some onions and peppercorns for roughly 4 hours until very tender. The peppercorns were extrracted from the broth, then two cups of freshly made sampaloc broth was added. Season with fish sauce and salt until you get the right balance of sour and salty to your family's liking. We like it very sour. :)
Content from... (http://www.marketmanila.com/archives/sinigang-na-tadyang-ng-baka-beef-ribs-in-tamarind-broth-a-la-marketman)
Content from... (http://www.marketmanila.com/archives/sinigang-na-tadyang-ng-baka-beef-ribs-in-tamarind-broth-a-la-marketman)