Sinina is a Filipino dish popular in Maguindanao served during Kalilang and Kanduli. It is usually made with beef or goat cooked with carrots, potatoes, palapa, tomatoes and spices in coconut milk.
- 1 kg beef brisket, cubed
- 1 1/2 cup coconut milk
- 1/2 cup beef stock
- 3 tbsp soy sauce
- 6 pcs birds eye chili, chopped
- 1 thumb sized ginger, thinly sliced
- 1 red onion, thinly sliced
- 6 cloves garlic, minced
- 2 large tomatoes, quartered
- freshly ground black pepper
- 4 stalks spring onions, finely chopped
- 2 tbsp ginger paste
- 2 pcs birds eye chillies, finely chopped
- In a large mortar combine all palapa ingredients together, pound it with a pestle until its paste like in consistency. Set it aside
- In a pot heat oil in medium heat then sauté garlic, ginger and red onions.
- Add tomatoes then cook until tomatoes are soft.
- Add the beef then continue to cook until brown on all sides.
- Pour coconut milk and beef stock, bring it to a boil then simmer in low heat for 1 hour.
- Add soy sauce and chillies then continue to cook in low heat for 45 minutes.
- Bring heat to high, add the palapa, reduce the liquid to half of its original volume or until sauce thickens.
- Season with salt and freshly ground black pepper, turn off heat then serve.