Beef Lugaw with Tokwa at Baboy

This was the first post in our first try in making a website.

This food is unfortunately not for the people who has rheumatism (elderly people).

March 29, 2013 (Picture)

July 02, 2013 (Recipe)



Ingredients:

LUGAW:

¼ kilo beef kenchi
¼ kilo ox tripe or skin
1 tbsp ginger slice into thin pieces
1 tbsp minced garlic
1 medium size onion
½ tsp turmeric powder
1 beef cube
2 tbsp vegetable oil
1 cup malagkit rice
½ cup regular rice
Patis and ground black pepper
Spring onions
Crispy garlic



Saute’ ginger, garlic, and onion. Add beef kenchi and ox tripe. Saute’ for 5 minutes then add 2 cups water and beef cube. Cook until beef meat and ox tripe or skin are all tender. If the meat are all tender add the malagkit rice and regular rice. Mix thoroughly. Add water if necessary. Put turmeric powder. Mix the lugaw until cook. Put patis and ground black pepper. Garnish lugaw with spring onions and crispy garlic.



TOKWA’T BABOY:

½ kilo pork cheek or batok
3 pcs tokwa
Salt, sugar, and pepper
1 pork cube
1 small onion
1 pc garlic
½ cup vinegar
¼ cup soy sauce



Boiled pork with 1 pork cube. Seasoned it with salt and pepper. If the meat is already tender. Take away the pork from the broth allow to cool down before slicing into small pieces. Deep fry tokwat until brown and crispy. Put the fried tokwa on a paper towel to absorb the excess oil. Slice the tokwa into small cube. Garnish them with crispy garlic and spring onion.

Tokwa’t baboy Sauce:

Mix vinegar, soy sauce, ground pepper, and sugar. Add the crushed garlic and onion.