This Sinamapalukang Baka recipe is from scratch with fresh young sampaloc leaves and made sour with mashed sampaloc fruit. Super yummy!
Say no to instant powder ingredients. This recipe is definitely healthy for the whole family.
Young sampaloc leaves can be bought in local palengke and if you have a sampaloc tree you are so lucky! Kuha ka lng ng murang usbong ng dahon ng sampaloc sa puno nito.
½ kilo beef, cut into chunks (with buto buto)
5 cloves garlic, crushed
1 onion, chopped
1 pc gabi (taro root), peeled and quartered
1 piece radish, sliced
2 cups talbos ng sampaloc (young sampaloc leaves)
6 cups water used to wash rice (hugas bigas)
2 cups fresh sampaloc fruit
1 small can liver spread
1 tablespoon butter
2 inch luya (ginger)
2 pcs siling pang-sigang (long green chili peppers)
Marinate beef chunks in salt & pepper and set aside.
Remove the stems of young sampaloc leaves one by one. Transfer into a large strainer and wash it under running water. Drain water and set aside.
Peel the labanos, gabi and slice it. If you want it a bit spicy, slit the center of 1 sili in the center.
For the ginger, scrape it with a spoon to peel it. Slice and mash it a bit. Then prepare onions and garlic and spring onions.
Then wash the fresh sampaloc in running water and drain. Set everything aside.
In a pan, heat oil and brown beef on all sides for 5 minutes. Remove from heat and transfer to a platter. In the same pan, saute ginger, onions and garlic until fragrant and add back the beef chunks. Let it cook for a minute or two. Turn off heat.
In a pot of boiling water (preferably rice wash/hugas bigas), add the sauteed beef. Let it boil and simmer for 2 hours or more until beef becomes tender. Stir it from time to time and remove scum that floats on top.
EXTRACTING SAMPALOC JUICE:
After 1 hour, add the fresh sampaloc fruit to make it tender. Once it becomes tender, use a strainer to remove it from the boiling soup. Mash sampaloc with a fork in the strainer and dip back the strainer in the boiling beef. Let the sour sampaloc juice extract combine with the soup. Remove the strainer and discard the mashed sampaloc fruit.
After 30 minutes, add the labanos and gabi (taro). Continue to simmer, add more water (if needed) and mix it every once in a while.
Meanwhile, melt butter in a pan and add 1 can of liver spread. Toast and fry the liver spread for about 2-3 minutes (over low heat). Turn of heat and set aside.
Once the beef is tender, its time to add sampaloc leaves, spring onions and the liver spread. Season with salt and pepper to taste. Mix it well and cover pot for a few minutes to cook the leaves.
Turn off heat. Serve and enjoy!
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Credits: Ra Rivera
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