This is my favorite sinigang with bamboo shoots eversince my childhood.
7 cups rice wash or water
1/2 kilo beef with bone, cut into cubes
a dozen pcs tamarind (Sampaloc)or calamansi juice
1 large onion, quartered
2 tsps iodized rock salt
5 pcs okra
150 grams freshly sliced labong sa kawayan (bamboo shoots)
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. Put in a medium bowl filled with water the leaves and tender stalks of kangkong. Set aside.
Increase fire to medium-high, add the okra, bamboo shoots, fish sauce, tamarind juice and the rest of rice wash. Mix. Cover and simmer. Add in kangkong leaves. Serve hot.