- 2 tbsp Vegetable oil
- 2 lbs Pork Stew or Beef
- 2 lbs Chicken Thigh, cut bite size
- 3 cloves Garlic, chopped
- 1 tsp Ginger, chopped fine
- 1 pc Onion, chopped
- 2 pcs Tomatoes, chopped
- 2 pcs Bay leaves
- 1 tbsp Thyme
- 2 cups Water
- 1 tsp Pepper, black , ground
- 1 tbsp Fish sauce (Patis)
- 1 tbsp Chicken Base (Knorr)
- 2 pcs Chorizo de Bilbao, sliced across 1/8” thick
- ½ cup Sake (Japanese dry wine) or Mirin (Japanese sweet wine)
- ¼ bunch String Beans, long (Sitaw), cut 1 ½” long
- 1 lb Potatoes, sweet (Camote), peeled, diced, 1”
- 3 pcs Plantain (Saba banana), 2 skin peeled, sliced 1” thick; 1 mashed
- 1 pc Bok Choy (Pechay) cut up 1 1/2 “ length
INSTRUCTIONS:
- In a wok, pour oil. Turn fire to high. Brown all the meats and put aside. Note: Lightly brown chicken last
- In the same wok, add garlic, ginger and onion. Saute until onion is translucent.
- Add tomatoes. Saute for 3 minutes. Add Bay leaves and pepper. Cook for 2 minutes.
- Add pork or beef. Saute and cook for 20 minutes. Add chicken. Cook for another 10 minutes. Add chorizo. Mix and cook for 15 minutes.
- Add water and chicken base. Mix. Bring to a boil for 15 minutes.
- Add patis. Mix. Simmer for 5 minutes.
- Add string beans and sweet potatoes. Cook for 5 minutes.
- Add plantain, cook for another 10 minutes, add mashed plantain (saba)
- Add bok choy. Cook for 5 minutes.
- Serve hot with steam rice on the side.
Source: Isla Kulinarya
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