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Ingredients:
| 2 | tbsp | cooking oil |
| 1 can | (260 g) | STAR CORNED BEEF |
| 1 pc | (50 g) | red onion, sliced or cubed |
| 2 pc | (80 g) | tomatoes, quartered |
| 1 bundle | (190 g) | sitaw (string beans), cut into 2 inch pieces |
| 1 pc | (130 g) | radish, diagonally sliced into 1/2-inch pieces |
| 1 pc | (5 g) | finger pepper (siling haba) |
| 1 pack | (20 g) | sinigang powder mix with gabi |
| 1 L | (4 c) | water |
| 1 | tbsp | fish sauce (patis) |
| 1 bundle | (150 g) | kangkong, use tender leaves and stalks |
Procedure:
1. Heat oil in a pot and sauté corned beef, onion, tomatoes, sitaw, radish and sili.
2. Add sinigang mix, water and fish sauce. Mix well.
3. Bring to a boil and once boiling, lower heat and simmer covered for 10 to 15 minutes until vegetables are tender.
4. Add kangkong and cook until tender and bright in color.
Makes 5 servings.
(Yield: 5 cups total/1 cup per serving)
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