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½ kg beef kenchi (boneless bulalo), cut into 1 ½-inch cubes and blanched
6 cups water
1 pc small onion, quartered
2 pcs tomato, quartered
1 pc finger chili
2 pcs medium gabi, quartered
1 pc eggplant, biased
2 pcs sitaw, cut into 2-inch pieces
1 sachet 22g MAGGI® MAGIC SINIGANG® Original Sampalok Mix
1 tbsp fish sauce
1 cup 50g picked leaves and tender stems of kangkong
Add eggplant and sitaw and simmer for 2 minutes. Pour MAGGI® MAGIC SINIGANG® Original Sampalok Mix and fish sauce.
Add onion, tomato, finger chili and gabi and continue to simmer until beef is very tender. Mash some of the gabi to thicken the soup.
Stir in kangkong. Transfer into a serving bowl and serve immediately.
Place beef in a pot. Pour water. Bring to a boil, skim the scum and simmer while covered for 1 ½ hours. Add water as needed.
Total fats (g)
Total Carbs (g)