“Beef Sinina is a native dish of Maguindanaoans. It is budget friendly and is widely available in most restaurants in Cotabato City. A must try dish when in Cotabato City or the Maguindanao Province
Sinina is usually served during Kalilang (festivities) and Kanduli (thanksgiving). Sinina can be cooked using Goat’s meat or beef as a main ingredient, with coconut milk and palapa (toasted grated coconut spiced with chili and other herbs). A version of beef stew with a little taste of curry but not curry like.”
- 500 grams beef cubes, cleaned, drained and cut into chunks
- 1–2 tbsp vegetable oil
- 1 thumb size ginger, sliced thinly
- 1 medium size red onion, sliced thinly
- 2–3 cloves of garlic, minced
- 2 ripe tomatoes, quartered
- ¾ c Coconut Milk (kakang gata)
- 2-3 tbsp spicy Palapa
- 2 medium size potatoes, chunks
- 1 medium size carrot, chunks
- 1 chives (green part only), chopped
- 2–3 tbsp soy sauce
- 5–8 bird’s eye chili, halved
- Ground black pepper to tasteAdditional soy sauce to taste
- Chives (green part only)
- Heat oil in pan.
- Sauté ginger, red onion and garlic. Add tomatoes. Cook until wilted.
- Add in meat chunks. Cook until it turns brown, stirring constantly.
- Pour in Coconut Milk. Allow to simmer.
- Season mixture with soy sauce and black pepper. Adjust seasoning to taste. Stirring constantly, still allowing mixture to simmer.
- Add in Spicy Palapa, potatoes and carrots. Mix well.
- Simmer mixture until coconut milk thickens and sauce is reduced by over half.
- Adjust seasoning according to taste.
Serve hot and Enjoy.
Credits to: philippinecuisine.net