8 cups rice wash or water
600 grams beef kenchi, cut into 2" cubes
a dozen pcs tamarind (Sampaloc)or calamansi juice
1 large red onion, quartered
2 tsps iodized rock salt
5 pcs okra (optional)
5 pcs string beans (optional)
1 medium eggplant, sliced in half and cut into serving size
1 radish, peeled and cut into serving size
1 bunch kangkong, washed and individual leaves separated
1 finger pepper
1 tbsp fish sauce
salt and pepper
Boil tamarind to soften. Pound and strain all juices and set aside.
In a large thick-bottom casserole, put 2/3 of rice wash and beef. Cover. Bring to boil (remove scums as it arises). Put the next-three ingredients. Cover back on. Bring to boil. Then, decrease fire to low, simmer gently for an hour.
Remove ends of okra. Cut the string into 3" length. Slice diagonally at 3/4" thick the radish. Slice the eggplant at 1/8" thick. Put in a medium bowl filled with water the leaves and tender stalks of kangkong. Set aside.
Back to the casserole, put the taro. Lid on. Continue cooking in low fire for 45 minutes.
Increase fire to medium-high, add the okra, string beans, radish, fish sauce, tamarind juice and the rest of rice wash. Mix. Cover. Cook until half-done. Add the eggplant and chilis. Cook for a minute. Add in kangkong leaves. Serve hot.