1 kg beef shank, sliced into 2-inch thick portions, blanched

6 cups water

1 pc onion, quartered

2 pcs tomatoes, quartered

1 pc siling panigang (long green chili)

0.5 cup sliced radish

0.5 cup sliced sitaw (yardlong beans)

0.5 cup sliced okra

1 cup kangkong (water spinach), tender stems and leaves picked

1 package (25g) MAGGI® Magic Sinigang with Gabi

In a large pot, combine the blanched beef shank with water. Cover and simmer gently over low heat for about 3 hours, or until the beef is fork-tender and flavorful.

Add the quartered onion and tomatoes to the pot. Continue simmering for another 15 minutes to allow the aromatics to release their essence into the broth.

Drop in the siling panigang, followed by the radish, okra, and sitaw—adding each at 2-minute intervals to ensure even cooking without over-softening the vegetables.

Sprinkle in the MAGGI® Magic Sinigang with Gabi seasoning and stir gently to incorporate. Finally, mix in the kangkong leaves and tender stems. Once wilted, transfer the hot soup into a serving bowl and serve immediately while steaming.