Menu

I work in ...

Continue

Your content is being adapted
based on your type of business

  1. Home
  2. Recipes
  3. Tinutong na Baka (Crispy Beef)
  1. Recipes

Tinutong na Baka (Crispy Beef)

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

Main course Main course
Tinutong na Baka (Crispy Beef)

Ingredients

−
+

Toasted Coconut Milk Preparation

  • Fresh coconut, grated 1.0 kg
  • Water 1.5 l

Beef Preparation

  • Beef short ribs 2.0 kg
  • Cane Vinegar 120.0 ml
  • Knorr Beef Seasoning Powder 1kg 30.0 g
  • Black Pepper, crushed 6.0 g
  • Canola Oil 360.0 ml
  • Ginger, minced 90.0 g
  • Lemongrass stalks, bruised 120.0 g
  • White onions, small dice 240.0 g
  • Garlic cloves, minced 120.0 g
  • White Sugar 30.0 g
  • Finger Chili 40.0 g
  • Green papaya, sliced 500.0 g
  • Fish Sauce 30.0 ml
  • Chili leaves 30.0 g
  • Knorr Beef Broth Base 1.5kg 30.0 g

Preparation

  1. 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

  2. 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

  3. Presentation

    • Transfer the dish onto a serving bowl
    • Garnish with the reserve toasted coconut