1 pc Beef knee cap, quartered (ask the butcher to do it for you)
4 pcs. Beef shank, bone-in, 1 inch thick
1 pc Cabbage head, small, quartered
12 pcs. Marble potatoes, cleaned
12 pcs. Baguio beans
1 pc lemon, quartered
1 pc Red onion, quartered
2 Tbsp. Pamana vegetable oil
Pamana fish sauce (patis)
Pamana whole peppercorns
Pamana soy sauce
Bottled garlic chips
- • In a soup pot, sear quartered beef knee caps
and shanks in vegetable oil, set aside
• Sauté onions, add seared knee cap quarters and
shanks. Season with patis and peppercorns. Cover
with water and boil until very tender but still well
• Carefully drain the knee cap quarters and shanks,
• Boil the marble potatoes in the broth until
tender, drain, set aside. Blanch the remaining
vegetables, drain, set aside.
• For individual serving, place 1 knee cap quarter,
1 beef shank, 3 potatoes, 1 quarter cabbage and 3
baguio beans on a sizzling hot metal plate and broil
for 3 minutes. Sprinkle garlic chips on the shank
for extra flavor and texture. Serve with a lemon
wedge and Patis or Soy sauce on the side. The broth
is also served hot on the side.
|Beef Dumpling soup
500 grams Sirloin, Double-ground
2 pcs. Whole eggs
1/4 cup Turnips, finely chopped
1/4 cup Carrots, finely chopped
1 1/2 Tbsp. Celery, finely chopped
1/2 Tbsp. Salt
2 Tbsp. Liquid seasoning
1/2 tsp. Ground black pepper
2 pcs. Beef bouillon cubes
1.5 liters water
1/4 cup Cornstarch dissolved in 1/3 cup water
3 Tbsp. Chopped Spring Onions
3 Tbsp. Garlic chips
Flour for dusting
- • In a clean bowl, combine ground beef, eggs,
turnips, carrots, celery, salt, pepper and liquid
seasoning. Chill for 20 min.
• In a soup pot, boil 1.5 liters of water with 2
• On a flour dusted cutting board, lay a molo
wrapper and place approximately 1 tablespoon of
ground beef mixture. Wrap the beef mixture and seal
the sides using the cornstarch solution as adhesive.
Repeat the process with the remaining molo wrappers
and beef mixture.
• Steam dumplings for 15 minutes.
• Place 4-5 dumplings per individual soup bowl.
Cover the dumplings with the piping hot broth.
Sprinkle with 1/2 Tbsp. chopped spring onions and
500 ml Canned Tomato sauce
1 tsp Salt
1/2 tsp ground black pepper
1 pc Pamana dried laurel leaf
2 Tbsp white granulated sugar
1 pc red onion, minced
2 cloves garlic, peeled, chopped
2 Tbsp Pamana Vegetable oil
300 ml water
4 pcs. Sirloin, Approximately 1/4 inch thick, 5 inches wide and
8 inches long (ask the butcher to slice the sirloin using the
specifications as guide)
200 grams ground pork
1 pc Whole fresh egg
1 tsp Salt
1/2 tsp Ground black pepper
50 grams pork back fat, Julienne ("match sticks" slices)
1 pc Carrot, small, Julienne
1 pc Beef franks, Julienne
1 pc Hard-boiled egg, quartered lengthwise
2 Tbsp. Cilantro leaves
- • Season ground pork with salt, pepper and egg.
Mix well and chill for 15 minutes.
• Lay 1 piece of pre-cut sirloin on a cutting board.
Spread a thin layer seasoned ground pork on the
sirloin. Randomly pile 3 pork fat slices, 3 beef
franks slices, 3 carrot slices, 1 hard-boiled egg
quarter and cilantro about 2 inches from the edge.
Roll in the manner of sushi and secure the whole
roll with cotton string. Repeat the process with the
remaining sirloin and filling.
• In a pot, sauté garlic and onions in oil. Add the
beef rolls and sear for a few minutes. Add water,
tomato sauce, laurel leaf, sugar, salt and pepper.
Cook on low flame until the beef is fork tender.
• Fish out the rolls and set aside. Remove the
string from the rolls and slice.
• Adjust the taste and consistency of the sauce if
needed. The sauce should be thick enough to coat the
• Arrange morconito slices on a serving platter and
pour piping sauce on top.