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Beef Sinigang sa Kamias with Gabi (Beef in Sour Broth with Taro)

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 5
Author: Vanjo Merano


  • 2 lbs. beef chuck sliced into cibes
  • 2 medium tomato wedged
  • 1 medium yellow onion wedged
  • 10 to 12 pieces fresh or dried bilimbi kamias
  • 7 to 10 pieces okra
  • 4 pieces Indian eggplant sliced in half
  • 12 pieces string beans cut into 2 inch. length
  • 2 to 3 cups spinach or kangkong
  • 2 to 3 tablespoons fish sauce
  • 4 to 5 pieces taro root (gabi), peeled and cleaned
  • 9 cups water
  • 2 cups beef broth


  • Pour the 5 cups water and beef broth in a cooking pot. Let boil.
  • Add the tomato, onion, and kamias.Cook for 5 to 8 minutes.
  • Add the beef continue to boil in low to medium heat for 45 minutes.
  • Put the taro roots in the boiling mixture. Cook for another 45 minutes or until the beef gets tender.
  • Meanwhile, boil the remaining 4 cups of water in a second cooking pot.
  • Once the water starts to boil, blanch the vegetables for 3 minutes (45 seconds for the spinach). (Blanching means cooking the vegetables in boiling water and then removing these quickly and place in a bowl with cold water.) Drain water and arrange the vegetables in a plate.
  • Once the beef gets tender, add the fish sauce and stir. Note: you can add more water if needed.
  • Transfer the beef, taro, and soup to individual bowls and arrange blanched vegetables on top.
  • Serve warm. Share and enjoy!


Serving: 5g