Guava Sinigang Ramen

Ingredients:

For the Sinigang Stock:

• 1 kg Beef Bones
• 1-2 L Water
• 2 pcs Celery Stalk, cut into large chunks
• 2 pcs Bay Leaf
• 3 pcs Tomato, medium-sized
• 1 pack Sinigang Mix with Gabi
• 50 g Andros Professional Chunky Pink Guava

For the Guava Sinigang Ramen:

• 2 pcs Prawns, trimmed and blanched until changed in color
• 100 g Noodles
• 1 pc Boiled Egg
• 1-1/2 cup Sinigang Stock
• 150 g Black Onyx Oyster Blade, cooked according to doneness and slice
• 1 tsp Oil
• 2 tbsp Garlic
• 50 g Andros Professional Chunky Pink Guava

Procedure:

For the Sinigang Stock:

1. Preheat oven at 200°C.
2. Roast beef bones in the oven for an hour or until browned and toasted.
3. Using a medium-sized stockpot, pour enough water to cover the beef and bring it to a boil.
4. Skim the scum off the top of the stock.
5. Add celery and bay leaf, and let it simmer for an hour.
6. Add tomatoes and simmer for another 5 minutes to soften the tomato.
7. Remove tomatoes from the stock and smash the tomatoes to extract juice. Add the juice into the stock.
8. Add sinigang mix and Andros Professional Chunky Pink Guava. Let it simmer for another 5-7 minutes.
9. Remove the pan from the heat and sieve/strain the stock to remove the solid parts.
10. Let it cool and refrigerate or freeze it until ready to use.

For the Guava Sinigang Ramen:

1. Lay the prawns in a tray and use a blow torch to char and smoke them. Set aside.
2. To assemble the ramen, lay the noodles in a medium-sized ramen bowl.
3. Top the noodles with an egg and microgreens.
4. Add enough sinigang stock to cover the noodles.
5. Add beef slices for dipping to the ramen and drizzle with shrimp oil.
6. Sprinkle with crushed garlic and top with Andros Professional Chunky Pink Guava before serving.