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is a classic Filipino stew which can feature as many kinds of meat as the cooks’ imagination can master, from pork, or big whole fish like snapper any big fish that had delicious flesh or even Shrimps.


2 large Chorizo de Bilbao, sliced diagonally into 4 portions
2 lbs. Braising beef, sliced into 2 inches
1 lb. Pork with fat, sliced into 2 inches
1 big head Cabbage, (blanched) cut into 8 portions
2 pcs. Bay leaves
6 heads Pechay (blanched) or bak choy remove the hard part
1/4 lbs. Green beans (boiled) remove both stringy ends
8 pcs. Bananas saba or plantain (boiled), sliced in halves
1 can Chick Peas (garbanzos) blanched in boiling water for 2 minutes
4 medium Sweet potatoes, boiled then peel the skin and cut into 4 portions
How to make the Salsa (Sauce):
make 1/ 4 cup Annatto powder, (available in Asian Stores already ground in packets)
1/2 cup Tomatoes, boiled, drained and mashed.
1 tsp. paprika, salt and black pepper to taste
How to make the Side dish:
1 whole head Fresh garlic, minced
4 whole Long Purple Eggplant, boiled and mashed
1 1/2 tbsp. White sugar and dash of Pepper

Procedure :

Boiled beef and pork meat in a deep saucepan with salt and bay leaves until it's cook and tender.

Boiled vegetables separately and set aside.


Combine all ingredients and set aside.

Side dish:

Combine all ingredients.

To Serve:

Arrange meat in the center of the big serving platter and all the vegetables next to meat.

Place salsa (sauce) and side dish on corners of the platter.

Serve with steamed white rice.

Makes 8-10 servings.

Simple recommendation:

This is one of our famous Sunday dinner in my family that me and my Mother was been cooking for years.

It is a very delicious recipe that I will recommend to everyone.



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Last modified: May 26, 2003