Why You’ll Love Sinigang na Buto-Buto with Gabi Recipe
This recipe brings together a delicious balance of sour, savory, and slightly creamy flavors. The meat becomes tender as it simmers, while the gabi thickens the broth for a richer consistency. It’s nourishing, easy to prepare, and perfect for sharing with family, especially on cooler days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef shank or lamb pieces
water
onion
tomatoes
taro (gabi), peeled and sliced
radish (labanos), sliced
string beans
eggplant
green chili peppers
tamarind soup mix or fresh tamarind
fish sauce substitute (halal-certified or soy-based alternative)
salt
ground black pepper
kang kong (water spinach)
Directions
- In a large pot, combine the meat and water. Bring to a boil and skim off any impurities that rise to the surface.
- Add onions and tomatoes, then simmer over medium heat until the meat becomes tender.
- Add the taro (gabi) and cook until it begins to soften and slightly break down, thickening the broth.
- Stir in the tamarind soup mix or fresh tamarind to achieve the desired sourness.
- Add radish and cook for a few minutes until slightly tender.
- Incorporate eggplant, string beans, and green chili peppers. Continue cooking until the vegetables are just tender.
- Season with the fish sauce substitute, salt, and ground black pepper according to taste.
- Add kang kong last and cook for about a minute until wilted.
- Serve hot with steamed rice.
Servings and timing
Servings: 4 to 6 servings
Preparation time: 15 minutes
Cooking time: 1 hour to 1 hour 30 minutes
Total time: about 1 hour 45 minutes
Variations
You can try different halal-friendly proteins like chicken or goat for unique flavors. Adding miso paste gives a deeper umami taste, while using fresh tamarind instead of a mix provides a more natural sourness. You can also include okra or spinach for added variety.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a bit of water if the broth thickens too much. It can also be frozen for up to a month, though vegetables are best enjoyed fresh.
FAQs
Can I use other types of meat?
Yes, you can use beef, lamb, chicken, or goat depending on your preference.
What does gabi do in the soup?
Gabi thickens the broth and adds a mild creamy texture.
Can I make this without tamarind mix?
Yes, fresh tamarind or calamansi juice works well.
How do I make the soup more sour?
Add more tamarind gradually until it reaches your desired taste.
Is this dish spicy?
It has mild heat from green chilies, but you can adjust or remove them.
Can I cook this in a pressure cooker?
Yes, it helps tenderize the meat faster and reduces cooking time.
What vegetables can I substitute?
Spinach, okra, or bok choy are great alternatives.
Why is my broth too thick?
Too much gabi can thicken it; just add water to adjust.
Can I prepare this ahead of time?
Yes, the flavor improves after resting, making it great for next-day meals.
What should I serve with it?
It pairs perfectly with steamed rice.
Conclusion
Sinigang na Buto-Buto with Gabi is a comforting and flavorful dish that combines tangy broth, tender meat, and hearty vegetables. With its rich taste and satisfying texture, it’s a wonderful meal for any occasion and a great way to enjoy a classic-style sour soup with a halal-friendly twist.
Sinigang na Buto-Buto with Gabi
A comforting Filipino sour soup made with tender beef bones, taro, and vegetables simmered in a tangy tamarind broth. This hearty dish is perfect for a warm, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Simmer
- Cuisine: Filipino
- Diet: Halal
Ingredients
- 2 lbs beef neck bones
- 1 large onion, quartered
- 2 medium tomatoes, quartered
- 8 cups water
- 2 pieces taro (gabi), peeled and cubed
- 1 packet sinigang mix (tamarind soup base)
- 1 long green chili (siling haba)
- 1 bunch string beans (sitaw), cut into 2-inch pieces
- 1 bunch water spinach (kangkong)
- 1 medium radish (labanos), sliced
- Fish sauce to taste
- Ground black pepper to taste
Instructions
- In a large pot, combine beef bones and water. Bring to a boil and skim off any scum that rises to the surface.
- Add onions and tomatoes. Simmer for about 1 to 1.5 hours or until the meat becomes tender.
- Add taro cubes and cook for another 10–15 minutes until slightly softened.
- Stir in the sinigang mix and long green chili. Mix well to dissolve.
- Add radish and string beans. Cook for 5–7 minutes until vegetables are tender.
- Season with fish sauce and ground black pepper according to taste.
- Add water spinach and cook for 1–2 minutes until wilted.
- Serve hot and enjoy with steamed rice.
Notes
- You can substitute fresh tamarind instead of sinigang mix for a more traditional flavor.
- Adjust sourness by adding more or less tamarind mix.
- For a richer broth, simmer longer until the beef is very tender.
- Best served immediately, but leftovers can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 80 mg
