Ingredients with Measurements:
- 1 lb beef, sliced into thin strips
- 2 cups coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 ginger, sliced
- 1 tomato, chopped
- 1/2 cup vinegar
- 1/2 cup water
- 2 tbsp fish sauce
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 4-6 pieces of banana leaves
Special equipment needed:
- Large pot
- Strainer
- Banana leaves
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, ginger, and tomato. Sauté until the onions are translucent.
2. Add the beef and cook until browned.
3. Pour in the coconut milk, vinegar, and water. Add the fish sauce and season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes or until the beef is tender.
5. While the beef is simmering, prepare the banana leaves. Rinse them with water and wipe them dry. Cut them into 8-10 inch squares.
6. Once the beef is tender, strain the mixture to remove the solids. Reserve the liquid.
7. Lay a banana leaf on a flat surface. Place a few pieces of beef in the center of the leaf. Fold the leaf over the beef to form a packet. Secure the edges with toothpicks.
8. Repeat the process until all the beef is used up.
9. Arrange the packets in a large pot. Pour the reserved liquid over the packets.
10. Bring the pot to a boil, then reduce the heat to low and let it simmer for 10-15 minutes or until the banana leaves are wilted.
11. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Coconut milk can be substituted with cream or evaporated milk.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add vegetables such as eggplant, okra, or spinach.
- Use different types of meat such as lamb or goat.
Tips and tricks:
- Use fresh banana leaves for best results.
- Make sure to secure the edges of the banana leaf packets with toothpicks to prevent the liquid from leaking out.
- Adjust the amount of vinegar and fish sauce according to your taste.
Storage instructions:
Store leftover sinanglay na baka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat sinanglay na baka in a pot over low heat until heated through.
Presentation ideas:
Serve sinanglay na baka on a platter lined with banana leaves.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve sinanglay na baka with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Ensaladang talong (eggplant salad)
- Ginisang monggo (mung bean soup)
- Pinakbet (mixed vegetable stew)
Troubleshooting advice:
- If the beef is tough, simmer it for a longer period of time until it becomes tender.
- If the liquid is too sour, add a little bit of sugar to balance the flavors.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Sinanglay na baka is a traditional Filipino dish that originated in the Bicol region. It is made with beef or fish cooked in coconut milk and wrapped in banana leaves.
Flavor profiles:
Sinanglay na baka is a savory dish with a creamy coconut milk base and a tangy flavor from the vinegar.
Serving suggestions:
Serve sinanglay na baka as a main dish for lunch or dinner.
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Region: Philippine