Tinutong na Baka (Crispy Beef)
Give balikbayan diners a tasty homecoming with this dish of beef cooked in roasted coconut milk.
Ingredients
Toasted Coconut Milk Preparation
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Fresh coconut, grated 1 kg
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Water 1.5 l
Beef Preparation
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Beef short ribs 2 kg
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Cane Vinegar 120 ml
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Black Pepper, crushed 6 g
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Canola Oil 360 ml
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Ginger, minced 90 g
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Lemongrass stalks, bruised 120 g
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White onions, small dice 240 g
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Garlic cloves, minced 120 g
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Water 1.5 l
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White Sugar 30 g
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Finger Chili 40 g
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Green papaya, sliced 500 g
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Fish Sauce 30 ml
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Chili leaves 30 g
Preparation
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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
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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
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Presentation
- Transfer the dish onto a serving bowl
- Garnish with the reserve toasted coconut
