Tinutong na Baka (Crispy Beef)

Toasted Coconut Milk Preparation
- In a dry pan or in the oven, toast the grated coconut until fragrant and browned
- Reserve 60g or about 1 cup of toasted coconut for garnish
- Transfer the rest of the toasted coconut in a bowl and pour hot water on it
- Let the mixture steep for 30 minutes
- Drain the coconut and squeeze each handful to extract coconut milk
- Set aside
Beef Preparation
- Marinate beef in cane vinegar, Knorr Beef Seasoning Powder, and pepper for an hour
- In a hot saute pan, add the 180 ml oil and sear the beef on all sides
- Set the seared beef aside over paper towels
- Discard the remaining oil
- In another deep sauce pan, heat the 120ml oil
- Saute the ginger and the lemongrass stalks until fragrant
- Add the onions and garlic and sweat until fragrant
- Add the seared beef
- Pour the water and toasted coconut milk in, along with the Knorr Beef Broth, white sugar, and finger chilies
- Simmer for 3 hours or until the beef is fork-tender
- Add the green papaya
- Adjust the seasoning
- Add fish sauce if deemed necessary
- Add the chili leaves and turn the heat off
Presentation
- Transfer the dish onto a serving bowl
- Garnish with the reserve toasted coconut

Give balikbayan diners a tasty homecoming with this dish of beef cooked in roasted coconut milk.