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.

Image courtesy of Sentro 1771 Official Fanpage

 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.

Image courtesy of Sentro 1771 Official Fanpage


Image courtesy of Sentro 1771 Official Fanpage


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.

Image courtesy of Sentro 1771 Official Fanpage


“We shared the recipe since we know that a lot of people miss going to Sentro 1771 and eating our signature Corned Beef Sinigang. While it’s our most-copied dish and there are many versions of the recipe online, we wanted to give our guests a chance to enjoy it exactly as it’s made in our restaurant while we are still closed,” says Angelica Gutierrez, Marketing Communications Manager of Sentro 1771.


In a statement, Gutierrez added that they will be sharing a few more of Chef Vicky’s recipes on Sentro 1771’s Facebook and Instagram pages while they are also gearing up to open for take-out and delivery soon.


Guess, we’ll see more recipes from Sentro 1771 in the coming days, then.

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