Ginisang Sinigang by Bernadette

Ginisang Sinigang na Baka
shared by Bernadette Lavin

INGREDIENTS:

2 kilos chopped beef (tinadtad na baka)
5 cloves garlic (minced)
2 medium sized onions (sliced)
3 medium sized tomatoes (cut into small pieces)
1/4 cup fish sauce
3 grams sampaloc or tamarind (boiled until soft)
1 large raddish or labanos (sliced into circles then cut in half)
2 large eggplants or talong (sliced into circles and cut in half)
5 stalks pechay baguio (cut tip of stalk, slightly pound white part of stalk, then cut up into 1 inch slices including leaves)
5 fingerling peppers or siling panigang

**Note: (you may also add other vegetables like string beans, okra etc)

PROCEDURE:

First mash the boiled tamarind or sampaloc and set aside.
In a large pot, saute garlic, onions, and tomatoes.
Add in the chopped beef and let simmer until beef changes color.
Add in the fish sauce, cover and let simmer till beef is tender.
Use a strainer and pour in the boiled water with the mashed tamarind, extracting the juice from the tamarind.
Add more water to equal at least 10 cups liquid. Let boil.
Add more tamarind extract to your desired acidity. Then add the raddish first. Let simmer 8 minutes or until raddish is tender.
Add in the eggplant, let simmer another 5 minutes. Then add the pechay baguio and siling panigang or fingerling peppers last. Cover and turn heat off.
The pechay and pepper will continue to cook at this point.
Serve hot with rice.