Dark, deeply aromatic, and spicy beef soup, which is a prized cultural dish of the Tausug people. With the traditional way of using charred coconut meat (pamapa), makes it more exciting and appetizing with its uniquely smoky flavor. Highly recommended for a perfect weekend main course.
Ingredients:
2 lbs. (907.18g) beef brisket or ribs, cut into cubes
1/2 cup pamapa (charred coconut paste)
2 inches ginger, sliced and pounded
1 thumb turmeric (kalawag), minced
3 stalks lemongrass (tanglad), pounded and tied into a knot
4 cloves garlic, minced
1 medium onion, chopped
3 pieces green chili peppers (siling haba)
3 tablespoons fish sauce
6 cups water
2 tablespoons cooking oil
Ground black pepper to taste
Instructions:
Rub the beef cubes thoroughly with the pamapa paste in a bowl. Let it marinate for at least 30 minutes.
Heat the cooking oil in a large cooking pot.
Sauté the garlic, onion, ginger, and turmeric for 3 minutes until aromatic.
Add the marinated beef into the pot. Sear and cook for 5 to 8 minutes until the meat turns brown.
Pour the water into the cooking pot and add the lemongrass stalks. Bring to a boil.
Lower the heat, cover, and simmer for 1 to 1.5 hours until the beef is perfectly tender. Add more water if needed.
Add the fish sauce and green chili peppers. Cook for another 5 minutes to let the heat infuse.
