1/4 k. pork liempo 2 pcs. pork kidney 1 pork spleen 1 pork heart 1/4 k. pork liver 2 tbsps. cooking oil 3 cloves garlic, minced 1 medium onion, minced 1/2 cup vinegar 1 MAGGI Pork Broth Cube 1/2 cup hot water 1 1/2 cups unripe pineapple, cubed 2 cups bamboo shoots, cubed 1 piece each red & green bell pepper, cubed
salt and pepper to taste
Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.Heat cooking oil, saute garlic and onions until limp.Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.
½ kilo beef (cut into chunk cubes) 2 heads of garlic (crushed) 1 onion (diced) 5 pieces taro root (quartered) 1 piece radish (sliced bias) 1 bundle string beans (cut into 1′) ¼ teaspoon salt ¼ teaspoon black pepper 1- cup beef stock 6-cups of the water used to wash rice
½-cup tamarind juice
In a bowl, marinate beef chunks in salt & pepper for an hour. In a soup pot, heat oil and brown beef. Add beef stock and rice wash water. Bring to a boil in low heat until beef is tender. Add in taro root, radish and string beans. When vegetable is almost cooked, stir in tamarind juice. Serve hot.
How visitors found this Filipino Recipe:
- sinampalukang baka
- sinampalukang baboy
- sinampalukang baka recipe
- sinampalukan recipe
- sinampalukang baboy recipe