Sinigang na Baka |
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Ingredients * 1 Kilo beef (for stewing, cut into chunk cubes)
* 12 pcs Tamarind (Sampaloc)
* 1 big Onion (diced)
* 6 big tomatoes (quartered)
* 2 pcs Radish (sliced)
* 4 pieces Gabi (peeled & cubed)
* 1 bundle Sitaw Stringbeans (cut into 2" long)
* 1 bundle Kangkong (cut into 2" long)
* Salt and Patis to taste
* 6 cups water
* 12 pcs Tamarind (Sampaloc)
* 1 big Onion (diced)
* 6 big tomatoes (quartered)
* 2 pcs Radish (sliced)
* 4 pieces Gabi (peeled & cubed)
* 1 bundle Sitaw Stringbeans (cut into 2" long)
* 1 bundle Kangkong (cut into 2" long)
* Salt and Patis to taste
* 6 cups water
Procedures 1. Boil Tamarind to soften. Pound and strain all juices and set aside.
2. In a casserole, bring beef to a boil, lower fire and simmer for an hour or 2 until beef is tender.
3. Take out all scum that rises to the surface.
4. Add onions, tomatoes and Tamarind juice.
5. Add in gabi, and cook for a few minutes.
6. Add in stringbeans (sitaw) and kangkong stalks.
7. Season with salt and Patis to taste.
8. Add in kangkong leaves.
9. Serve hot.
2. In a casserole, bring beef to a boil, lower fire and simmer for an hour or 2 until beef is tender.
3. Take out all scum that rises to the surface.
4. Add onions, tomatoes and Tamarind juice.
5. Add in gabi, and cook for a few minutes.
6. Add in stringbeans (sitaw) and kangkong stalks.
7. Season with salt and Patis to taste.
8. Add in kangkong leaves.
9. Serve hot.
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