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¼ teaspoon ground black pepper 3 tablespoons cooking oil BEEF NILAGA RECIPE
¼ teaspoon salt 1 tablespoon garlic, finely minced
1 teaspoon cornstarch, dissolved in 1 tablespoon water Author: Vanjo Merano
4 tablespoons cooking oil
Prep time: 10 mins
3 cups water (for blanching)
Instructions Cook time: 2 hours 10 mins
Sauce
Total time: 2 hours 20 mins
2 tablespoons oyster sauce
Serves: 6
1. In large bowl, combine beef, soy sauce oyster sauce,
1 teaspoon rice wine
salt, and pepper. Mix well. Let is stand for 10
1 tablespoon soy sauce
minutes. Ingredients
2. Add the cornstarch. Continue to mix until all the ½ beef cube dissolved in ½ cup water
ingredients are well blended. Set aside. >>Marinade:
2 lbs beef brisket, cubed
3. Meanwhile, heat a pan. Spray or pour cooking oil. 2 teaspoon soy sauce
1 big potato, cubed
Once the oil becomes hot, add the onion and 2 teaspoon rice wine
1 bok choy or pechay
peppers. Stir fry for 2 to 3 minutes. ½ teaspoon cornstarch
1 large onion, chopped
4. Transfer the cooked onion and peppers on a plate. ¼ teaspoon ground black pepper
Set aside. 2 medium sized carrots, chopped crosswise (w/ length of
5. Add oil to the same pan. Put-in the beef. Stir fry until Instructions about 2 inches)
the beef turns medium brown (around 7 to 8 1 tbsp whole pepper corn
minutes). Make sure that you are cooking in very 1. Combine all the marinade ingredients in a bowl then 3 tbsp fish sauce (patis)
high heat. Add more cooking time if needed. marinate the beef for at least 20 minutes
6. Add the cooked onion and peppers. Continue to stir 2. In a separate bowl, combine the ingredients for the Instructions
fry for 1 minute. sauce and stir well. Set aside
7. Transfer to a serving plate. 3. Pour the water in a cooking pot and let boil. 1. Saute the onion until texture becomes soft
2. Add-in the beef brisket and cook for about 5 2. Place the beef in the clear plastic bag 4. Put-in crushed red pepper/chili, bay leaf,
minutes 3. Pour-in the the mixed seasonings in the clear plastic cloves, cinnamon sticks, and curry powder.
3. Add the fish sauce and whole pepper corn then mix bag with meat and mix well Stir.
well 4. Place inside the refrigerator and marinate for a 5. Pour-in fresh milk (or coconut milk). Let
4. Pour-in the water and bring to a boil. Simmer for 1 minimum of 12 hours boil.
to 2 hours (or 30 minutes if using pressure cooker) 5. In a pan, place 1 cup water and bring to a boil 6. Add tomato, ginger, lemon juice, and salt.
5. Put-in the vegetables starting with the potato and 6. Add 3 tbsp of cooking oil Stir and simmer until the sauce thickens
the carrots. Simmer for 5 to 7 minutes 7. Put-in the marinated beef tapa and cook until the and the beef becomes tender.
6. Add the bok choy (Pechay). Cover the pot and turn water evaporates. 7. Turn the heat off and transfer to a serving
off the heat. Let it stay for 5 minutes. plate.
Nutrition Information
7. Serve hot. Share and Enjoy! 8. Serve with steamed rice.
9. Share and enjoy!
Nutrition Information Serving size: 4
Ingredients
HOMEMADE BEEF TAPA