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Thread: Sinigang na Tadyang ng Baka / Beef Ribs in Tamarind Broth a la Marketman

  1. 18th August 2010 #1
    Win2Win
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    Post Sinigang na Tadyang ng Baka / Beef Ribs in Tamarind Broth a la Marketman

    The 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. :)



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  2. 18th August 2010 #2
    alanp
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    wow Sarap i will have to try that
    As life is to live so love is to give

  3. 18th August 2010 #3
    raynaputi
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    BEEF!!!
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  4. 18th August 2010 #4
    rani
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    SLURP SLURP

  5. 18th August 2010 #5
    KeithD
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    BEEF!!!

    I want ribs
    Keith - Administrator

  6. 18th August 2010 #6
    rani
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    i want chicken ribs adobo too! lol

  7. 18th August 2010 #7
    raynaputi
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    Kfc!!! hahaha

  8. 18th August 2010 #8
    Mich
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    yum yum

  9. 18th August 2010 #9
    rani
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    yessssssssssssssss and chicken feet from the chinese restaurants!!!
    now i'm hungry!!! lol

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