Sinigang na Baka sa Bayabas is a refreshing soup of tender beef, water spinach and fresh guava. This Filipino dish is delicious and filling on its own or with steamed rice. This is a great way to keep warm on rainy days or in cold winters.




Sinigang na baka sa bayabas is a variation of the classic Filipino sour soup that uses guava as the flavor base instead of the usual tamarind. It is also known as bulanglang in the Kapampangan regions of the country.

Unlike the tangy, lip-puckering tartness of tamarind-based sinigang, this version has a more delicate flavor with a hint of sweetness and a subtle sourness of guava. It has a light and refreshing taste, but at the same time it is satisfying and nutritious.




notes on ingredients

Boneless beef shank is a tough and stringy cut of meat that is best cooked over low heat; common ingredient in soups. You can also use beef brisket, beef short ribs, or pork ribs.

Onion – enhances the savory taste and adds a slight sweetness.

Fish sauce – adds umami, salty flavor

Tomatoes – Use fresh ripe tomatoes as they are sweeter and juicier.

Ripe Guavas – If fresh guavas are not available, you can use a base powder for guava soup.

Cooking Tips

Use a combination of ripe and still green guava for a good balance of sour and sweet flavors.
To extract maximum flavor, extract the guava pulp. Dig up the seeds and place in a bowl with about a cup of water. Mash with the back of a spoon and strain through a fine sieve. Discard the seeds and add the squeezed juice to the pot.

How to serve and store

Guava beef shinigang is delicious on its own or as part of a larger meal. Serve hot as a main course for lunch or dinner with boiled rice and spicy fish sauce for dipping.
Store leftovers in an airtight container and refrigerate for up to 3 days.

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