Spicy Nilagang Baka recipe

3 cloves garlic, crushed
1 pc medium onion, sliced
1 tbsp ginger strips
1 pc siling labuyo
2 squares tokwa, seasoned with salt, fried then each cut into 6 cubes
1/4 kg beef kenchi, cut into chunks
1.4 kg rice washing
1 stalks tanglad
1 pouch DEL MONTE Original Style Tomato Sauce
1/4 kg potato
100 g Baguio beans, cut into strips
1/4 kg native pechay

POUND first 4 ingredients together. SAUTÉ in 2 tbsp oil for 2 minutes. Add beef, rice washing, salt to taste, peppercorns, tanglad and DEL MONTE Tomato Sauce. Simmer over low for 1 hour or until meat is tender.

ADD potatoes. Cook for 10 minutes. Add Baguio beans, pechay and tokwa. Simmer for 2 minutes.