Sinigang sa Pakwan

Ingredients for Sinigang sa Pakwan

• 1 kg beef brisket, cubed
• 1 large seedless watermelon, peeled and cubed
• 8 to 10 small taro, peeled
• 12 to 15 okra
• 1 bunch water spinach (kangkong), trimmed
• 1 large white onion, wedged
• 1 thumb-sized ginger, thinly sliced
• 2 lemongrass stalks, white parts only, pounded
• 4 green finger chilies
• 1 (40 g) packet sinigang mix, or 400 g tamarind
• Fish sauce, to taste
• Freshly ground black pepper, to taste

How to cook Sinigang sa Pakwan

1. 1.Boil beef in water for 10 minutes to remove scum, then rinse under running water.
2. 2.Place watermelon in a pot and top with beef, onion, ginger, and lemongrass. Add enough water to cover and simmer 1 hour.
3. 3.Add taro and simmer 30 minutes, until beef and taro are tender.
4. 4.Stir in sinigang mix. If using tamarind, simmer it in muslin, squeeze out the juice, then discard solids and lemongrass.
5. 5.Add chilies and okra; cook 5 minutes. Add kangkong, cover, and turn off heat.
6. 6.Season with fish sauce and pepper before serving.