6 pcs green chilies, 1 chopped (add more if you like a stronger kick) and 5 kept whole.
1 can or about 500 ml of thick coconut milk,
½ large green papaya, peeled and sliced into strips
2 cups broth or hot water for simmering.
The technique to this dish is to extract fragrant oil from some coconut milk before sautéing.
In a big pan, heat ¼ cup of the coconut milk on low flame. Continue cooking with regular stirring until the coconut milk starts to curdle, releases its own oil (“paglalangis”) and becomes aromatic. When the coconut oil is evident along with the “latik”, add in garlic followed by onion and continue frying the spices on the sizzling oil.
Toss in carabeef pieces and continue sautéing until the meat renders its own liquid. Simmer on moderate heat until the liquid is partially reduced and meat is sizzling in its oily liquid.
Put enough broth to cover and slowly simmer on low heat until the meat is just tender. During the process, continue adding broth, ½ cup at a time, as necessary.
Next, toss in green papaya and continue cooking. When the papaya is cooked through, add in vinegar, sugar and chilies and continue simmering. Season it with ground pepper and salt.
Adjust heat to low and add the remaining coconut milk and continue simmering with occasional stirring. Keep the lid off to avoid curdling the coconut milk.
Adjust seasoning to your preference. Continue cooking until liquid is reduced and has thickened.