Ingredients:

• ½-kilo beef kenchi (cut into 1’ chunk cubes)

• 2 pieces chorizo bilbao

• 2 slices of salted pork  (cubed)

• 2 pieces bulalo

• Chickpeas or white beans (soaked overnight)

• 1-cup cabbage (sliced)

• 1-cup pechay (sliced)

• 1-cup camote (peeled and qurtered)

• 3 pieces saba bananas (cut into 4 each)

• pinch of salt and pepper

Tomato sauce:

• 6 medium ripe tomatoes (seeded and finely chopped)

• 1 head of garlic (minced)

• 1 red onion (minced)

Eggplant sauce:

• 3 big eggplants (peeled just before using)

• 1 head of garlic (minced)

• 1 teaspoon black pepper (freshly grounded)

• ½-teaspoon salt

• ½-teaspoon sugar

Procedure:

1. In a casserole, cook beef kenchi, salted pork and bulalo in 1 liter of water.

2. Take out the skim before the water boils.

3. Cook until beef is tender.

4. Add chorizo bilbao, chickpeas or white beans and simmer until tender.

5. Add in the camote and bananas.

6. When banana and camote are almost cooked, add in cabbage and lastly pechay.

7. Cook until vegetables are done but not soggy.

8. Season with salt and pepper.

Tomato Sauce

1. Saute garlic, onions and tomatoes. 

2. Simmer until tomatoes are soft.

3. Season to taste.

4. Add a little broth to keep sauce from drying.

5. Bring to a boil for awhile.

Eggplant sauce  

1. Add the peeled eggplant into the casserole.

2. When eggplant is tender, take it out and mash it with a fork.

3. Add minced garlic and vinegar.

4. Season with salt, pepper and sugar.

5. Serve dish separately. In a large bowl, arrange beef and the rest of the meat and vegetables. In a large soup bowl, serve soup.  And in smaller bowls, the tomato sauce and the eggplant sauce.

6. Serve hot.

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