SINIGANG SA SUHA AT CALAMANSI

Ingredients:

3 (100 g each)	pc	white onions, each piece sliced in half
6 (50 g each)	pc	tomatoes, sliced in half
4	L	water (braising liquid)
2 (600 g)	pc	MONTEREY BEEF SHANKS
1/2	cup	fish sauce (to taste)
1/2	cup	calamansi juice (to taste)
1/2	tsp	pepper
1 (400 g)	pc	fresh pomelo, peeled and cleaned
1 (100 g)	pc	white radish, sliced
1 (50 g)	pc	eggplant, sliced
1 (200 g)	bundle	sitaw, sliced 2 inches long
1 (100 g)	bundle	kangkong, use tender leaves and stalks

Procedure:

Combine onions, tomatoes, water, beef, and fish sauce in a pot. Cook covered using low heat until beef is tender for about 1.5 to 2 hours.
Add calamansi juice, pepper and pomelo pulp. Simmer for another 20 minutes covered.
Add radish, eggplant, sitaw, and cook for another 5 minutes. Add kangkong leaves and stalks and bring to a boil. Remove from heat and serve piping hot.

Makes 6 servings.

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