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Beef Preparation

  • Canola Oil 30 ml
  • White Onions, peeled and sliced into quarters 100 g
  • Garlic Cloves, peeled and crushed 30 g
  • Tomatoes, sliced into quarters 100 g
  • White radish, peeled and cut into large dice 80 g
  • Beef short ribs, cut into 2 inch segments 1 kg
  • Fish Sauce 30 ml
  • Water 2 l
  • Kangkong leaves 50 g
  • Green Finger Chili 2 pc
  • String Beans 100 g
  • Fish sauce to taste

Eggplant Preparation

  • Eggplant 151 g
  • Salt and Pepper
  • Canola Oil 15 ml
  1. Beef Preparation

    • In a heavy bottom sauce pan, heat the oil and saute onions and garlic until fragrant.
    • Add the tomatoes and the white radish.
    • Add the beef. Season with fish sauce. Stir until the beef turns brown.
    • Add the water and the Knorr Beef Broth. Let it bring to a boil, then turn it down to simmer. Skim the scum. Simmer for 3 hours or until the beef becomes tender.
    • When beef is already tender, add the finger chilies and Knorr Sinigang Sa Sampalok Mix. Taste and adjust seasoning with fish sauce.
    • Add the string beans.
    • Turn off the heat, then add the kangkong leaves.
  2. Eggplant Preparation

    • Heat a separate grill pan. Drizzle the eggplant with oil and season with salt and pepper.
    • Grill the eggplant. When done, set aside in a tray covered with foil until ready to use.
  3. Presentation

    • Strain the ingredients from the broth. Arrange the beef and vegetables including the grilled eggplant on a serving platter.
    • Soup to be served separately.
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