Ingredients with Measurements:
- 1 lb beef, cut into cubes
- 2 cups coconut milk
- 1 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tomatoes, chopped
- 2 tbsp fish sauce
- 1 tbsp vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 pcs long green chili peppers
- 2 pcs banana leaves
Special equipment needed:
- Large pot or wok
- Kitchen twine
Step-by-step instructions:
a. In a large pot or wok, sauté onion, garlic, and ginger until fragrant.
b. Add beef and cook until browned on all sides.
c. Pour in coconut milk and water. Bring to a boil.
d. Add tomatoes, fish sauce, vinegar, salt, and black pepper. Stir well.
e. Cover and simmer for 1 hour or until beef is tender.
f. Add long green chili peppers and cook for another 5 minutes.
g. Prepare banana leaves by washing and cutting into 8-inch squares.
h. Place a spoonful of beef mixture on each banana leaf square and wrap tightly using kitchen twine.
i. Arrange wrapped beef on a steamer and steam for 30 minutes.
j. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 35 minutes
5. Temperature:
Medium heat for sautéing and simmering, high heat for boiling, and low heat for steaming.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 391
Fat: 31g
Carbohydrates: 8g
Protein: 22g
Sodium: 1025mg
Sugar: 3g
Substitutions for ingredients:
- Pork or chicken can be used instead of beef.
- Coconut cream can be used instead of coconut milk.
- Thai chili peppers can be used instead of long green chili peppers.
- If banana leaves are not available, aluminum foil can be used as a substitute.
Variations:
- Add vegetables such as eggplant, okra, or bok choy for a more nutritious meal.
- Use different types of meat or seafood such as shrimp or squid.
- Add more spices such as turmeric or cumin for a more flavorful dish.
Tips and tricks:
- Make sure to wrap the beef mixture tightly in the banana leaves to prevent it from falling apart during steaming.
- If the beef is not tender after 1 hour of simmering, add more water and continue cooking until it is tender.
- Adjust the amount of chili peppers according to your preference for spiciness.
Storage instructions:
Store leftover Pinangat na Baka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pinangat na Baka in a steamer or microwave until heated through.
Presentation ideas:
Serve the Pinangat na Baka on a platter with the banana leaves still intact. Garnish with chopped cilantro or parsley for added color.
Garnishes:
Chopped cilantro or parsley can be used as a garnish.
Pairings:
This dish pairs well with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables such as atchara or cucumber salad would be a great side dish for this recipe.
Troubleshooting advice:
If the beef is tough, it may need to be cooked longer. Add more water and continue simmering until it is tender.
Food safety advice:
Make sure to wash the banana leaves thoroughly before using them to wrap the beef. Also, make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pinangat na Baka is a traditional Filipino dish that is typically made with beef or pork and cooked in coconut milk and spices. It is often wrapped in banana leaves and steamed to infuse the flavors.
Flavor profiles:
This dish has a rich and creamy flavor from the coconut milk, with a slight tanginess from the vinegar and fish sauce. The long green chili peppers add a subtle spiciness to the dish.
Serving suggestions:
Serve this dish with steamed rice and a side of pickled vegetables for a complete meal.
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Region: Philippine