If you're visiting this site for the first time, this is PART II of my Corned Beef From Scratch series. It's probably best if you read PART I first where I talked about creating corned beef from scratch in full detail.
I took half of the corned beef I cooked yesterday, put in on the ref with the stock and kept it there overnight.
Today, I made sinigang out of it.
Ok, now here's where I admit that I did not make the sinigang out of scratch. I used a combination of instant mixes of Sinigang sa Bayabas and Sinigang sa Sampalok. I know... I KNOW. If I had bothered to make corned beef out of scratch, then I should have taken the trouble to make sinigang out of scratch as well.
Well, I throw up my hands and say that you're right. But being only 60% happy with my corned beef, I wanted to know right away how it would do with sinigang and I really couldn't be bothered to go through the trouble. Perhaps when I'm completely happy with my corned beef, I'll be happy enough to do sinigang from scratch as well.
With perhaps around a liter of water from the wash water of rice, I threw in some crushed garlic and quartered tomatoes. I put the mixes in (I want really sour soup so I put more than what is usually indicated in the package), brought everything to a boil, added my vegetables which are okra, labanos, sitaw and the beef. I had cut the beef into smaller cubes, being very careful not to break it apart because by now it's so soft it's really falling apart. After boiling for some 5 minutes (you don't need to boil longer than that because the beef is already cooked, and the vegetables cook quickly), I added kang kong leaves on top, boiled for a minute more, and turned off the heat.
How was it? I was definitely happier with this, than I was with the Corned Beef Hash I made yesterday!
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