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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
Course Main Course, Soup
Cuisine Filipino
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Jhuls @ The Not So Creative Cook

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.