A fan of beef, but you want tinola? Try this minanok soup and satisfy your cravings.
When I first read of minanok as a recipe title, I thought of it as something made of chicken. I supposed, many of you who clicked this link imagined the same. Sorry to disappoint you, but minanok is not a chicken recipe, but a beef dish. If you already know what the recipe is, well, you might want to try this version of minanok we have here.
Minanok is a must-try soup from Quezon province. Simply, it’s like doing tinolang manok, only that you have beef as meat. Similar to tinola, you just need to sauté ginger and garlic until fragrant, add the beef ribs and sauté until the colour changes. Water must be added, and the broth would be allowed to boil. Simple, right? Salt, pepper, and patis can be used as seasoning. You can also add the greens, such as mustasa, that you want included in your soup. Some would use patis as seasoning and would even sauté the beef in it, along garlic and onions.
Still wondering if this recipe will work? Well, go on. Try this one. Follow the instructions below and let us know what you think of it.
- 2 tbsps cooking oil
- 2 cloves garlic
- 1 thumb-size ginger, sliced to strips
- ½ kilo beef ribs
- 200 grams mustasa leaves
- Salt and pepper
- Sauté ginger and garlic until fragrant.
- Add the beef ribs and sauté the beef until the color changes.
- Add water, allow the broth to boil and reduce the heat to low.
Slowly simmer the beef until tender.
- Once the beef is tender, season with salt and pepper and patis.
- Add the mustasa leaves and simmer.
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