kilo beef (tender cut from sirloin or round) cut
into chunk cubes
salt & pepper
tablespoons atsuete oil
heads garlic (minced)
medium sized onions (diced)
cup bagoong alamang
cup ground nuts or 4 cups of peanut butter
cup ground toasted rice
pieces eggplant (sliced into rings)
banana bud (cut to almost proportional to
eggplant slices, blanch in boiling water)
bundle sitaw (string beans) cut to 2" long
a casserole, boil oxtail, hocks, beef. Lower fire
and let simmer until all meat is tender and
cooked. Remove all scum that rises to the
out the meat, set aside, keep stock for later.
another casserole, heat oil and atsuete oil and
saute garlic, onion and bagoong alamang and
toasted rice and nuts (if using nuts)
oxtail, hocks and beef, pour in the stock, season
with salt and pepper and add peanut butter (if
using peanut butter)
until all flavors are incorporated, then add the
sure vegetables is well cooked and not soggy.
hot with bagoong with calamansi and chili pepper.
Do you like this
Then PRINT it and give it
to a friend!