This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Simmer oxtail in water until slightly tender. Skim the scum. Strain oxtail and set aside. Reserve stock.
Step2
30 Min
Sauté garlic, ginger, onion, tomato and siling panigang. Add tender oxtail and fish sauce. Pour stock and continue to simmer until oxtail is very tender.
Step3
5 Min
Add radish, okra and sitaw with 2-min intervals.
Step4
5 Min
Pour MAGGI® Magic Sinigang Original Sampaloc Mix. Stir in kangkong. Transfer into a serving bowl and serve immediately.
Step1
of
4
Simmer oxtail in water until slightly tender. Skim the scum. Strain oxtail and set aside. Reserve stock.
Step2
of
4
Sauté garlic, ginger, onion, tomato and siling panigang. Add tender oxtail and fish sauce. Pour stock and continue to simmer until oxtail is very tender.
Step3
of
4
Add radish, okra and sitaw with 2-min intervals.
Step4
of
4
Pour MAGGI® Magic Sinigang Original Sampaloc Mix. Stir in kangkong. Transfer into a serving bowl and serve immediately.
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