"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 kilo beef bone (cut into serving pieces) 16 cups water 1/2 cup sliced tomatoes 1/2 cup onions (quartered) 1 cup taro roof (small variety) 3 pcs. Jalapeno pepper (green) 1 tbsp. salt 2 packs (25 grams) sinigang mix
Mix the first 4 ingredients and boil until the beef bones almost tender. Add all the remaining ingredients and remove from flame when done.
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