Beef Sinina is a beef stew with a very subtle taste of curry but it’s not a curry. It is normally stewed using goat’s meat (or beef alternatively), with coconut milk and palapa. Palapa is a toasted grated coconut spiced with chili and other herbs (see also recipe at the bottom on How to make Palapa). Sinina is a native recipe from Maguindanao and normally served during festivities like the Kalilang and Kanduli thanksgiving in the province.
Try the Beef Sinina Recipe of Maguindanaons which is also served across Cotabato City restaurants. Happy Cooking and enjoy!
BEEF SININA RECIPE
- 500 grams sirloin beef, sliced thinly as possible
- 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
- 2 cups coconut milk (kakang gata)
- 2-3 tbsp spicy Palapa (see recipe below)
- 2 medium size potatoes, chunks
- 1 medium size carrot, chunks
- 1 chives (green part only), chopped
- 2–3 tbsp soy sauce
- 5 bird’s eye chili, halved
- Ground black pepper to taste
- Additional soy sauce to taste
- Chives (green part only)
- Heat oil in a pan. Sauté ginger, onions and garlic. Add in chopped tomatoes. Cook until soft and fragrant.
- Add in beef chunks. Cook until it turns brownish and stir it constantly.
- Add in coconut milk and just let it simmer.
- Season with soy sauce and black pepper. Adjust salt according to taste. Continue to cook the beef over low heat until beef becomes tender.
- Add in spicy palapa, potatoes and carrots. Mix it well until Incorporated.
- Simmer mixture until coconut milk thickens and sauce is reduced by about half. Serve and enjoy!
How to Make a Palapa
- 2 sibuyas
- 4 butil bawang
- 5 pcs. siling labuyo
- 2 pcs. bell pepper
- 1/4 cup luya
- 2 cups gata ng niyog
- 1/4 cups galangal
- 4 tangkay ng tanglad
- Mashed all the ingredients together using a mortar and pestle (except sa gata). (Dikdikin ang lahat ng sangkap at
- Cook the mixture in coconut milk. Iluto ang mixture).