Ingredients Jump to Instructions ↓

  1. 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)

  2. 3 cups of peanut butter

  3. 1/4 cup grounded toasted rice

  4. 1/2 cup cooked bagoong alamang (anchovies)

  5. 2 pieces onions, diced

  6. 2 heads of garlic, minced

  7. 4 tablespoons atsuete oil

  8. 4 pieces eggplant, sliced

  9. 1 inch thick 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to

  10. 2" long

  11. 1 banana bud, cut similar to eggplant slices, blanch in boiling water

  12. 1/2 cup oil

  13. 8 cups of water Salt to taste

Instructions Jump to Ingredients ↑

  1. : In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice.


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