Thursday, March 21, 2013


1kilo beef
1 kilo beef shank, whole
1 pc white onion, sliced
2/3 tsp. ginger, sliced into strips
7 pcs. tongkoy (tangkwei)
1 ½   tsp. black pepper
10 tbsp. Thai fish sauce
45 cups water
5 pcs. saba
3 pcs. Sweet corn, sliced into 2
¼ cup bamboo shoot, canned
1 head pechay
1 head cabbage, sliced into wedges
1 tbsp. chives
2 cubes beef broth cube
Cooking oil

1. Heat a little cooking oil in a pan and sauté beef.
2. Add in onions, ginger, tongkwei, black pepper and Thai fish sauce.
3. Add 30 cups of water in a pot. Let it simmer for 1 hour.
4. Then add another 15 cups of water until meat parts are tender.
5. When tender add the saba or plantain, sweet corn, beef broth cube and bring to boil again.
6. Season to taste.
7. When the meat and vegetable are cooked already, drop in the pechay, cabbage, and chives just before serving.

Idea maker- use  this recipe and substitute beef with native chicken or pork cuts.

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