Asian > Filipino

Crispy Tadyang ng Baka with Sweet and Sour Sauce Recipe

Ingredients with Measurements:
- 1 kilogram beef short ribs (tadyang ng baka)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 cups vegetable oil
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced

Special equipment needed:
- Large frying pan
- 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 the beef short ribs in the flour mixture, making sure to coat them evenly.
3. Heat the vegetable oil in a large frying pan over medium-high heat.
4. Once the oil is hot, carefully place the beef short ribs in the pan using tongs. Cook for 8-10 minutes or until golden brown and crispy on all sides.
5. Remove the beef short ribs from the pan and place them on a paper towel-lined plate to drain excess oil.
6. In a separate mixing bowl, whisk together white vinegar, brown sugar, ketchup, soy sauce, water, and cornstarch until well combined.
7. In the same frying pan, sauté the red and green bell peppers and onion for 2-3 minutes or until slightly softened.
8. Pour the sweet and sour sauce into the pan with the vegetables and stir until the sauce thickens.
9. Add the crispy beef short ribs to the pan and toss until they are coated with the sweet and sour sauce.
10. Serve hot and enjoy!


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings

Nutritional information:
Calories: 580
Fat: 30g
Carbohydrates: 45g
Protein: 35g

Substitutions for ingredients:
- Beef short ribs can be substituted with pork spare ribs or chicken wings.
- Vegetable oil can be substituted with canola oil or peanut oil.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Red and green bell peppers and onion can be substituted with other vegetables such as carrots, celery, or broccoli.

Variations:
- Add chopped pineapple to the sweet and sour sauce for a tropical twist.
- Use different spices in the flour mixture such as cumin, chili powder, or oregano for a different flavor profile.
- Grill the beef short ribs instead of frying them for a healthier option.

Tips and tricks:
- Make sure the oil is hot enough before adding the beef short ribs to ensure they become crispy.
- Pat the beef short ribs dry with a paper towel before dredging them in the flour mixture to help the coating stick better.
- Let the sweet and sour sauce simmer for a few minutes to thicken before adding the beef short ribs.
- Serve with steamed rice or noodles for a complete meal.

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 sweet and sour sauce drizzled on top. Garnish with sliced green onions or sesame seeds.

Garnishes:
Sliced green onions or sesame seeds.

Pairings:
Steamed rice or noodles.

Suggested side dishes:
Stir-fried vegetables or a side salad.

Troubleshooting advice:
- If the sweet and sour sauce is too thick, add a little more water to thin it out.
- If the beef short ribs are not crispy enough, increase the heat or cook them for a few more minutes.

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 separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
- Wash hands and surfaces thoroughly before and after handling raw meat.

Food history:
Sweet and sour sauce is a popular condiment in Chinese cuisine and is often used in dishes such as sweet and sour pork or chicken.

Flavor profiles:
Savory, sweet, and tangy.

Serving suggestions:
Serve hot and enjoy as a main dish.

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Region: Filipino

Taste: Savory, Tangy, Sweet, Crispy