Sinigang na Baka sa Bayabas is a refreshing soup made from beef, spinach, and fresh guavas. This Filipino dish is delicious and self-filling either with hot rice. It is a great way to stay warm on rainy days or in cold winters.
It is also known as bulanglang in the Kapampangan district of the country.
In contrast to the sharp, lip-smelling tamarind-based sinigang, this version has a soft taste with a hint of sweetness and a subtle hint of bitterness from guavas. It has a simple and refreshing taste but is hearty and nutritious.
Use a combination of ripe and raw guavas to get a good balance of sour and sweet taste.
For maximum flavor, remove the guava pulp. Grease the seeds and place them in a bowl with a cup of water. Sprinkle on the back of a spoon and strain through a fine-grained filter. Discard the seeds and add the extracted juice from the pot.
You can add many vegetables such as okra, gabi, sitaw (long yard beans), and labanos (white plant). This will not only increase the servings but will also add flavor and texture to the soup.
How to supply and store
Beef sinigang and guavas are delicious alone or as part of a great meal. Serve it hot as a lunch or dinner with hot rice and fish sauces dipped in seasoning.
Store the rest in an airtight container and store in the refrigerator for up to 3 days.
Heat again in a pot on the stove or microwave for 2 to 3 minutes until hot.