Staff Dinner: Beef Sinigang & Tomato Eggs
Before service, I wanted to serve something comforting as it was a rainy day—so I made beef sinigang and a side dish that brought back memories of my childhood: hard-boiled eggs in tomato sauce, just like how my mum used to make for us.
The beef sinigang was tangy, hearty, and perfect for comforting an already tired crew. I used tender chunks of beef simmered slowly with tomatoes, onions, lemongrass and tamarind until the broth turned rich and sour—the kind that wakes up your appetite and warms your chest. I added carrots, corn, and celery to keep the vegetables vibrant and infusing the soup with lots of natural sweetness.
Alongside it, I made hard-boiled eggs simmered in a simple tomato sauce—a humble dish that’s so nostalgic to me. The eggs soak up the sweet-savory tang of the sauce made with tomatoes, garlic and ketchup that goes beautifully over rice. It’s one of those dishes that always made me feel cared for growing up, and I wanted to share that with the team.
Simple, soulful, and from the heart—that’s what this meal was about.
