Beef Sinigang sa Kamias with Gabi or Beef in Sour Broth with Taro is a Filipino soup dish commonly consumed on regular days. Bilimbi (locally known as kamias) serves as the souring agent. This delicous soup has a mild amount of sourness and an extra load of “deliciousness” brought about by all of its components.
The beef is so flavorful and tender, while the taro root adds a nice thick texture to the soup. I like how the “kamias” and tomato work together to bring out that nice sour flavor. Adding a piece of Jalapeno also gave a hint of spice which made the overall experience enjoyable.
This dish is simple to prepare. All we need is extra time to make the beef tender. I also love the idea of blanching the vegetables and placing these on the side because it maintains the texture and color. The preparation (having the vegetable on the side and adding them with the soup when its time to eat) is perfect if you have guests around or if you plan to consume it later on within the day because there no risk for the vegetables to get overcooked.
Here are the general steps on how we cooked this dish. We started by boiling the water and beef broth. The beef along with the kamias, tomatoes, and onions, were added once the liquid boils. I had the taro root (gabi) in the middle of the boiling process. I gave it a good hour and half to boil (in low to medium heat) to make sure that the beef is tender enough (and it was perfect). While cooking the beef, we prepared the veggies using a second cooking pot. Simply boil water and add the vegetables. Cook the vegetables for a few minutes then quickly scoop it out of the cooking pot and place it in a large bowl filled with cold water (its better if the bowl has ice in it). The cold water will stop the cooking process in each piece of veggies because you are taking off residual heat. In the process, the color and texture of the vegetable are maintained.
Try this Beef Sinigang sa Kamias with Gabi Recipe (Beef in Sour Broth with Taro). Enjoy!
- 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!