3 lbs. beef short ribs
1 med. green papaya
1 pack frozen jack fruit (langka)
1 bunch pechay (bochoy)
1 stem lemon grass, cut
1 large onion
2 tablespoon fish sauce
salt and pepper to taste
1 pack sinigang mix
1/2 teaspoon achuete, diluted in 1 teaspoon cooking oil
Boil beef in water in a deep pot.
Dump the first boil water.
Fill with enough water again and bring to boil for 15 minutes.
Add the slices of onion, ground pepper and lemon grass.
Allow beef to cook first before adding the vegetables starting with the papaya, jack fruit and petchay.
Season with fish sauce, sinigang mix, salt and pepper.
Add the achuete oil.
Simmer for 2 more minutes and serve.