Ingredients:
1 | pc (60 g) | onion, sliced |
1 | pc (30 g) | peeled and sliced ginger, pounded lightly |
3 | tbsp | cooking oil |
1/2 | kg | MONTEREY PORK SINIGANG CUT OR ADOBO CUT |
5 | cups | water |
1 | pc | chicken bouillon cube |
1 | stalk (60 g) | lemongrass (tanglad), tied into a knot |
1 | pack (22 g) | sinigang powder mix |
4 | pc (20 g) | siling haba |
1/2 | cup | tomato ketchup |
1 | bundle (150 g) | Chinese pechay |
1 | tsp | iodized fine salt |
1/4 | tsp | pepper |
Procedure:
Makes 5 servings
(Yield: 5 cups meat & soup/ 1 cup per serving)
Tip/s:
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