Thinking of ways to liven up of your favorite Filipino dish Sinigang? Look no further, Sentro 1771 just spilled their recipe on how to prepare its well-loved Sinigang na Corned Beef.
Sentro was established in 2002. Its first branch was in Greenbelt, Makati, and is well known in bringing classic Filipino cuisine with a modern twist by infusing delectable dimension. Undeniably, Sentro made its mark when they launched Sinigang na Corned Beef to the market. It is made from the restaurant’s corned beef cured in-house for three to five days and boneless beef shanks in tamarind broth with vegetables.
After 18 years, Sentro 1771 has finally revealed Chef Vicky’s trade secret on how to make their famous sour soup in a Facebook post. See it after the jump.
The post didn’t disappoint as it dishes out all the details on how to prepare the well-loved recipe from its Brine Solution up to its home-made Corned beef recipe.
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