Lemongrass Sinigang

Yield:4 - 6 servings
Ingredients:
1 kilo Beef Buto-buto, par boil
6 stalks Lemongrass or tanglad
1 piece Raddish, peeled and sliced
Oliveoil
2 tbsps. Kinchay, sliced
3/4 cup UFC Tomato Sauce
8 cups beef stock, from boiled beef
4 tbsps. Datu Puti Fish Sauce
1/2 cup fresh calamansi juice
2 pieces green finger chili or sili sigang
1/4 cup fresh pineapple chunks
1/4 cup fresh tomatoes, sliced

Procedure:

1. Boil and and soften buto-buto. Set aside stock.
2. Saut? onions, beef buto-buto until brown in olive oil. Add UFC Tomato Sauce.
3. Add stock and lemon grass, calamansi juice, raddish, pineapple chunks and Datu Puti Patis. Simmer till soft about 20 - 30 minutes.
4. Add the kinchay and green finger chili and simmer again for 5 - 10 minutes. Garnish with kinchay sprigs and serve while hot.
5. Garnishwith kinchay sprigs.