1 kilo beef [for stewing, cut into cubes]
12 pcs sampaloc [tamarind]
2 onions [diced]
6 tomatoes [quartered]
2 pcs radish [sliced diagonally]
4 pieces gabi [yam, peeled and cubed]
2 pieces eggplant [sliced diagonally]
1 bundle sitaw [stringbeans, cut into 2? length]
1 bundle kangkong leaves
4 pieces green sili
6 cups water
Salt and Patis to taste
Boil tamarind to soften. Pound and strain all juices and set aside.
In a large pot, bring beef to a boil, lower fire and simmer for an hour or two until beef is tender. Take out all scum that rises to the surface.
Add onions, tomatoes and tamarind juice, followed by gabi, and cook for a few minutes. Add in eggplant, sitaw and green sili.
Season with salt and patis to taste. Add in kangkong leaves. Remove from heat and serve hot.