Sunday, December 31, 2006



1.5 kilo baka (cut in cubes)
1 tsp black peppercorns
1 medium onion (quartered)
2 medium carrots (quartered)
3 potatoes (peeled & quartered)
1 head pechay
1 sm head of cabbage (quartered)
2 ripe saba (quartered)
salt to taste

Lage me ing baka keng pot, add the sibuyas and cover with water. Let boil. When it starts boiling, simmer and cover until beef is tender. Add carrots and potatoes and let simmer until potatoes are done. Add cabbage, pechay and salt to taste. Let vegetables cook but don't overcook. Serve with steamed rice.

Note: For this recipe, you can use chicken or pork.

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