This Philippine Singing was published in this months BBC Good Food Magazine and was written by the Hemsley sisters and based on their mother’s recipe. Unfortunately, I couldn’t find the pak choi anywhere so I replaced it with four sticks of celery. Pak choi has a really mild flavour but a nice crunch that I thought the celery could mimic. Celery needs more cooking than pak choi though so just add it with the first batch of vegetables.
Another change that I think I would make is to trim the fat before cooking. The recipe says to leave it, that the fat will flavour the broth but there was still a bit of boiled, unrendered fat on my beef which I could have done without. Maybe cows in the Philippines are a bit leaner than our Irish heifers but either way, trim it off if it suits yourself.
I also poked a few holes in the chillies to let the heat permeate. They were only given 5 minutes of simmering and they’re supposed to be left whole so I thought they could do with a little help.
This is a dish that packs a load of flavour but is still really healthy! Piles of vegetables, a little meat and ,if this is important to you, no carbs. Only a little fat too, very little if you trim the beef, as there is no added oil used here.
- 700 g ribeye beef
- 1.2 L water
- 2 medium onions, diced
- 6-8 cloves of garlic, finely minced
- 5 cm piece of ginger, finely sliced
- 400 g pan choi roughly chopped, alternatively 4 celery sticks roughly chopped
- 20 cherry tomatoes
- 3-4 tbsp fish sauce
- 3 tbsp tamarind paste
- 1 tsp black pepper
- 400 g green beans, ends chopped off
- 2 large red chillies
- 400 g spinach
- Trim excess fat off the beef and chop into 3 centimetre chunks. Add to a large pan with the water and bring to the boil before lowering the heat to medium-low and allow to simmer for 20 minutes.
- 20 minutes later, add your onions, garlic and ginger and your celery if you're using it.
- Add the tomatoes, fish sauce, tamarind and pepper. Stir and allow to simmer for 15 minutes.
- 5 minutes later, add the green beans, chillies and pan choi if you have it. If you'd prefer a little extra heat, poke the chillies with a knife before adding them. Allow to simmer for another 5 minutes.
- 5 minutes later, add the spinach and serve. The heat in the pan will wilt the spinach.