Ingredients:
- 200g beef pares meat
- 200g ox tripe, boiled and cut into strips
- 2 cups sticky rice (malagkit), uncooked
- 2 cups beef stock
- 1 thumb-sized ginger, cut into strips
- 6 cloves garlic, chopped
- 1 onion, chopped
- 2 tablespoons fish sauce (patis)
- 1 teaspoon ground pepper
- 4 pieces eggs, hard-boiled
- blocks of firm tofu, dredged in flour, fried and sliced
- toasted garlic, chopped
- safflower (kasubha)
- spring onions for garnishing
- calamansi
Cooking Instructions:
- In a pan, heat oil and saute garlic, onion and ginger. Add ox tripe and beef pares meat, pepper and fish sauce. Cook until meat is flaky. Transfer everything into a large bowl then set aside.
- In a same pan, add rice then saute for 2 minutes. Pour water then cover and simmer while stirring occasionally until the rice is cooked. Add water if necessary. Adjust seasoning according to taste then simmer for a few minutes.
- Transfer to serving bowl then add hard-boiled eggs and beef. Sprinkle with safflower, toasted garlic and spring onions then serve with calamansi.
