Corned Beef Sinigang

Whenever we (Filipinos) get hungry after a long day at work, and nothing really looks good in the fridge, we always end up making eggs – whether it’s just fried eggs, an omelet, or canned goods.

If you ask me what my favorite canned food is, I’d definitely say corned beef. I have my favorite brands too, of course. I love it simple – just sautéed with onions, paired with garlic fried rice and fried eggs with crispy edges. Honestly, I love corned beef so much that I prefer it kept really simple.

But then I kept seeing this version of sinigang made with canned corned beef all over my TikTok feed, and I got curious to try it.

So, I gave it a go…

Like any other sinigang, it’s pretty sour (I mean, it’s sinigang, right? 😜). I honestly thought I wouldn’t like it, but surprise, surprise – I actually loved it! It turned out so tasty, mostly because the corned beef was already packed with flavor. I’ll definitely make it again. And of course, no sinigang is complete without a side of ketchup for me!

NOTES ON CORNED BEEF SINIGANG:

• I used 380 g + 260 g of ranch style Delimondo corned beef.
• I didn’t add salt because the saltiness of the dish was enough for me.

I hope you enjoy this delicious and easy twist on the classic sinigang! It’s the perfect comforting dish for any day, and the canned corned beef adds so much flavor. If you want to see the full recipe in action, don’t forget to check out the video on my YouTube channel! Happy cooking! 😊🍴

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Canned Corned Beef Sinigang

A quick and flavorful twist on the classic sinigang, made with savory canned corned beef for a hearty, tangy soup

Ingredients

• 640 g canned corned beef see notes
• Cooking oil
• ¼ cup sliced ginger
• 5 cloves garlic sliced
• 1 onion sliced
• 1 tomato sliced
• 1 small radish sliced
• 3-4 cups water
• 2-3 tbsp sinigang mix powder
• 1 eggplant sliced
• 3 long green chilies
• Your choice of leafy greens
• Salt if needed
• Ground black pepper to taste

Instructions

1. Heat some cooking oil in a pan over medium-high heat. Once it’s hot, add garlic and ginger, and cook for about 2 minutes.

2. Toss in the tomato and onion, and cook until they soften. Then, add the canned corned beef and cook for 2 minutes.

3. Add sinigang mix powder (don’t overdo it yet—you can always adjust the seasoning later), the white part of pechay (if using pechay), radish, chilis, and water. Cover the pan and let it cook for about 5 minutes. Check the radish if cooked after 5 minutes.

4. Stir in the eggplant slices. Cover again and cook for another 2 minutes.

5. Turn off the heat, add the leafy greens, and give it a good mix.
6. Taste and season with ground black pepper. Add salt if needed, and adjust the sinigang mix to your liking.

Recipe Notes

• I used 380 g + 260 g of ranch style Delimondo corned beef.
• I didn’t add salt because the saltiness of the dish was enough for me.

 

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