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2 pcs sitaw, cut into 2-inch pieces
1 sachet 22g MAGGI® MAGIC SINIGANG® Original Sampalok Mix
2 pcs medium gabi, quartered
½ kg beef kenchi (boneless bulalo), cut into 1 ½-inch cubes and blanched
1 pc finger chili
1 pc eggplant, biased
1 cup 50g picked leaves and tender stems of kangkong
6 cups water
1 pc small onion, quartered
2 pcs tomato, quartered
1 tbsp fish sauce
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.
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.
Add eggplant and sitaw and simmer for 2 minutes. Pour MAGGI® MAGIC SINIGANG® Original Sampalok Mix and fish sauce.
Stir in kangkong. Transfer into a serving bowl and serve immediately.
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