Crispy Tadyang ng Baka with Garlic-Lemon Sauce Recipe

Ingredients with Measurements:
- 2 lbs beef short ribs (tadyang ng baka)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 cups vegetable oil
- 1 head garlic, minced
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tbsp cornstarch
- Salt and pepper to taste

Special equipment needed:
- Large skillet or wok
- Tongs
- Mixing bowls
- Whisk

Step-by-step instructions:

1. In a mixing bowl, combine flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
2. Dredge each beef short rib in the flour mixture, making sure it is coated evenly.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Once the oil is hot, add the beef short ribs and cook for 5-7 minutes on each side or until crispy and golden brown. Use tongs to flip the ribs.
5. Once cooked, remove the beef short ribs from the skillet and place them on a paper towel-lined plate to remove excess oil.
6. In a separate saucepan, sauté minced garlic until fragrant.
7. Add lemon juice, soy sauce, and water to the saucepan. Mix well.
8. In a small bowl, whisk cornstarch with 1 tablespoon of water until smooth.
9. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
10. Season the sauce with salt and pepper to taste.
11. Serve the crispy beef short ribs with the garlic-lemon sauce on the side.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the beef short ribs
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 550
Fat: 35g
Carbohydrates: 25g
Protein: 35g

Substitutions for ingredients:
- Beef short ribs can be substituted with pork or chicken.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Lemon juice can be substituted with calamansi juice or lime juice.
- Soy sauce can be substituted with tamari or coconut aminos.

Variations:
- Add chopped green onions to the garlic-lemon sauce for added flavor.
- Add chili flakes to the flour mixture for a spicy kick.
- Serve with steamed rice or mashed potatoes.

Tips and tricks:
- Make sure the oil is hot before adding the beef short ribs to ensure they become crispy.
- Use tongs to flip the beef short ribs to avoid splattering hot oil.
- Let the beef short ribs rest on a paper towel-lined plate to remove excess oil before serving.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve the crispy beef short ribs on a platter with the garlic-lemon sauce on the side. Garnish with chopped green onions or parsley.

Garnishes:
Chopped green onions or parsley

Pairings:
Steamed rice or mashed potatoes

Suggested side dishes:
Steamed vegetables or a side salad

Troubleshooting advice:
- If the beef short ribs are not crispy, the oil may not be hot enough. Increase the heat and try again.
- If the garlic-lemon sauce is too thick, add more water to thin it out.

Food safety advice:
- Make sure the beef short ribs are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Use a meat thermometer to check the internal temperature of the beef short ribs.

Food history:
Tadyang ng baka is a popular Filipino dish made with beef short ribs. It is often marinated in a mixture of soy sauce, calamansi juice, and garlic before being grilled or fried.

Flavor profiles:
Savory, crispy, tangy, and garlicky

Serving suggestions:
Serve as a main dish for lunch or dinner.

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Region: Filipino

Taste: Savory, Tangy, Aromatic, Crispy, Zesty