Name: Crispy Beef Tadyang and Kansi Gravy Rice Bowl
Yield: 5
Ingredients: 80.0g Batuan; 1000.0g Beef shortribs, sliced into 1.5-inch cubes; 40.0g White onions, quartered; 1.0g Black Peppercorns, whole; 30.0g Lemongrass (bulb part), bruised; 1000.0ml Water; 20.0g Knorr Beef Broth Base 1.5kg; 500.0ml Kansi Stock, reserved, excess oil removed, and kept at room temperature; 50.0g Knorr Demi Glace Sauce Mix 1kg; 5.0ml Annatto Oil; 10.0g Butter; 40.0g All Purpose Flour; 20.0g Cornstarch; 0.0g Beef short ribs Prepared; 0.0ml Soya Oil, for frying; 80.0ml Annatto Oil; 5.0g Garlic, chopped; 10.0g Dried Shrimp (small) (Alamang); 500.0g Day-old cooked rice (long grain), fluffy and loose; 7.0g Knorr Chicken Powder 1kg; 20.0ml Annatto Oil; 40.0g Green Finger Chilies, whole; 40.0g Cherry Tomatoes, halved; 3.0g Knorr Chicken Powder 1kg; 0.0g Spring Onions, chopped; 0.0g Fried Garlic Bits; 0.0dg Chili Oil

Indulge in the rich flavors of Negrense cuisine with this all-in crispy tadyang rice bowl! Batuan lends its distinct tanginess to the tender beef ribs and the umami-filled kansi gravy. Complete the experience with stir-fried kalkag rice infused with dried shrimps and garlic.

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Preparation

Prepare the Beef Ribs
60 minutes
- Combine the batuan with 400 ml water and bring to a boil. Simmer until very tender. Mash the fruit until all the juices and pulp come out. Discard the skin and seeds. Strain and use as needed.
- Place all ingredients in a pressure cooker. Mix well.
- Apply medium to high heat.
- Once the pot starts to whistle, lower heat and continue cooking for 40 to 45 minutes or until the meat is tender.
- Strain meat. Set stock aside to cool.
- Discard aromatics. Set beef ribs aside.
Make the Kansi Gravy
10 minutes
- Combine kansi stock and Knorr Demi Glace in a pot. Whisk until well combined. Bring mixture to a boil.
- Add annatto oil. Simmer until thick.
- Turn off heat. Whisk in butter. Set aside.
Cook the Crispy Tadyang
10 minutes
- Combine flour and cornstarch in a bowl.
- Add cooled beef ribs and toss until the meat is coated evenly. Dust off excess coating.
- Deep-fry beef ribs at 180ºC for 5 minutes or until crispy. Set aside.
Cook the Kalkag Rice
10 minutes
- Heat a wok and add annatto oil.
- Cook garlic and sauté dried shrimp until fragrant.
- Add cooked rice.
- Season mixture with Knorr Chicken Powder. Toss to cook evenly. Add some water for moisture. Set aside.
Garnish and Serve
10 minutes
- Heat a pan and add annatto oil.
- Sauté chilies and tomatoes over high heat until charred. Add some water to partially steam the mixture. Set aside.
- Place kalkag rice in a bowl.
- Top rice with crispy tadyang. Pour some kansi gravy over.
- Garnish with chili-tomato mixture, spring onions, and fried garlic. Finish with a drizzle of chili oil.

Pipo Aluning

Pipo Aluning

Crispy Beef Tadyang and Kansi Gravy Rice Bowl

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Ingredients

Prepare the Beef Ribs

Make the Kansi Gravy

Cook the Crispy Tadyang

Cook the Kalkag Rice

Garnish and Serve