Ingredients- 1 kg of Beef Shanks (w/ meat)
- 1 Large Radish (Labanos) - Chopped
- 2 Large Onions - Sliced
- 2 Large Tomatoes - Sliced
- 1 Stack of String Beans (Sitaw) - Cut (2" length)
- 5pcs of Large Okra - Cut in 3 parts
- 3 - 4 pcs of Taro Root (Gabi) - Cubed
- 1 - 2 Stack of Water Spinach (Kangkong) - Cut (2" length, remove the bottom part which is hard just take the soft part of the Water Spinach)
- 3 - 4 pcs of Long Green Chili/Finger Chili (Siling Mahaba)
- 500g of Tamarind (You can use ready made tamarind powder or Sinigang Mixes but nothing beats the original. :D)
- Salt and Pepper to taste
- 750ml of Water
- Tamarind Procedure
- Wash and clean the Tamarinds
- Boil Tamarind in a Separately, cook until tamarind is soft
- Remove the Tamarind from boiled water (do not throw away the water)
- Get a bowl and mash the tamarinds add a cup of the boiled water
- Strain the mixture when all is mashed to remove the seeds and skin of the Tamarind
- Set aside the strained mixture of Tamarind
- In a large pot add the 750ml of water, bring to a boil
- Add the Beef Shanks, Cook for about 20 - 25 mins (Or until the meat is tender)
- Remove or skim the floating scum that is on top of the pot, this is a must for me
- Now add the Taro Root/Gabi, Cook for another 10mins
- Mash half of the Taro Root/Gabi this will thicken the broth and it will give extra flavor, another must for me.
- Add onions, tomatoes, long green chili/finger chili and radish, Cook for another 5mins
- Add salt, pepper and Tamarind Mixture, Cook for another 10mins
- Add the string beans, cook for another 10mins.
- Add Okra, cook for 5mins (low heat)
- Finally add the water spinach, cook for another 10mins (low heat)
- Now the dish is ready to serve and best eaten with fish sauce as a condiment, get the long green chili's and mash it with a 2 tbsp of fish sauce. Enjoy :)
#sinigangnabaka #beefsinigang #pilipinoexpress
Charap nito!!!1
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