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1 pc onion, chopped
1 tbsp minced garlic
1/2 kg MONTEREY BEEF CUBES, cut into 1" pieces
2 tsp iodized fine salt
1 tsp pepper
3/4 cup cane vinegar
1 cup water
1 cup coconut milk
1 pc finger pepper (siling haba)
1/4 cup coconut cream (unang piga/ kakang gata)


1.    Heat oil in a pan. Sauté onions and garlic. Add beef and cook until brown.

2. Add salt, pepper and vinegar and cook over medium heat until sauce is reduced to half its original amount. Do not stir until mixture boils.

3. Add water and cook covered until beef is tender. Add coconut cream and finger pepper. Simmer for 10 minutes over low heat.

 4.  Pour in coconut cream and simmer for 5 more minutes. Adjust seasoning, if necessary.


Makes 3 to 4 servings.


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