Yes, you read it right! Guava in your favorite sinigang. I’ve been longing to cook this one for the longest time but I wasn’t sure if the guava I frequently saw in the Asian supermarket will taste the same as what we have back home. I think I tried this recipe once with the frozen guava but I didn’t like the outcome. So I brave my heart and budget hoping it will be good…and it was! I also looked around on how others cook it. I also asked my ever reliable Nanay for tips because I think she cooks it best and we always request this dish when we are home. This sinigang sa bayabas or guava soup taste different from your usual sinigang being more on the sweeter side and not acidic or sour. Others said it has that not so pleasant smell but I got a tip on how to prevent it…are you ready for the secret? Well, lucky you are reading through this post…DO NOT USE ONION! If you searched for this recipe you will always see onions and tomato in the ingredients list. You are free to try them of course, as I’ve said before cooking is not an exact science. It is more fun if you like to experiment and turn one recipe to a better one in the process. If you do not have access to fresh guava, you can use Sinigang sa bayabas mix. You can also add some tamarind soup mix to give it that tangy zest. I also use young potato tips instead of kangkong(water spinach). In this recipe I stick to only using fresh guava to capture it’s original taste being thousand miles away from home. So, give it a try!
|In a large pot, put water and beef. Cover and boil in
high heat. As it boils, scum rises on top. Continue to
remove scum as it develops.
|Meantime, while waiting for the beef to get tender,
prepare the vegetables.
|When there is no scum left, add the guavas.
Turn the stove to low to medium heat and let it simmer
till beef is tender (it took me around an hour). Add 3
tbsp fish sauce.
|Add the vegetable, put the gabi first it took longer to
cook. Then add sitaw(string beans) okra, and long green
pepper, tomato and young potato tips. Let it boil for
around 2-3 minutes. Add salt to taste. Do not
overcook the vegetables.
|Turn off heat, and transfer in a bowl. Serve while
still hot. Enjoy(“,)
- 1 kilo beef brisket or beef short ribs
- ½ kilo fresh ripe guava sliced thinly
- 2 medium size taro peeled and cut in half
- 6 pieces okra cut in half diagonally
- 1 cup of long green beans cut in 3 inches length
- 250 grams sweet potato leaves/tips
- 1 long green pepper
- 1.5 liters water
- 3 tbsp. fish sauce
- 1 medium size tomato
- salt to taste
- In a large pot, put water and beef.
- Cover and boil in high heat, remove scum as it develops.
- When there is no scum left, add the cut guavas.
- Let the beef simmer on low medium heat till beef is tender.
- Add 3 tbsp. fish sauce.
- Add the vegetables in these order: taro, string beans, okra, long green pepper, tomato and sweet young potato tips.
- Add salt to taste. Transfer to a bowl and serve while still hot.
Cook the taro first for about 5 minutes before adding the string beans and okra. Add the young potato leaves last.
Do not overcook the vegetables.
You can blanch them and just add it to the soup just before serving.