Baka Tula-Sog Recipe


  • ½  beef (sirloin), cubed
  • ¾ cup vinegar
  • 1 ½  cup pineapple juice
  • 1 head garlic, minced
  • 2 small onions, chopped
  • 1 thumb-size yellow ginger (turmeric or luyang dilaw)
  • 4 tbsp. bagoong alamang (shrimp paste)
  • 2 tbsp. cocoa powder (tableya o local chocolate)
  • 2 tbsp. curry powder
  • 1 small bay leaf
  • salt to taste
  • pepper to taste
  • chili powder to taste
  • 8 pcs. finger pepper
  • fresh pineapple slices, for siding
  • cooking oil
  • stock

Cooking Instructions:

  1. Heat oil and toast the garlic; set aside.
  2. Using the same oil, saute the bagoong.
  3. Add the beef cubes and stir-fry.
  4. Add all the other ingredients except the finger pepper. Allow to simmer.
  5. Pour in some stock if the mixture becomes a bit dry. Allow to simmer some more to chicken the sauce.
  6. Add the finger pepper and the toasted garlic.
  7. Serve hot with a siding of fresh pineapples slices.

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