Charcoal Roasted Whole Stuffed Pumpkin - Chef Recipe by Cooper Thomas
Simple, local and seasonal ingredients produce an incredibly tasty campfire dish for all the fami...
125mL canola oil
85g fresh garlic, minced
85g red onion, minced
75g fresh ginger, minced
4L beef stock
500g beef brisket, boiled and cut into small diced pieces
500g honeycomb tripe, boiled and cut into small diced pieces
375g beef liver, boiled and cut into small diced pieces
500g beef heart, boiled and cut into small diced pieces
60mL bile or bitter melon extract
4 bay leaves
2 green finger chillies, sliced
80mL fresh calamansi or lemon juice
Salt to taste
Ground black pepper to taste
Heat oil in a pot, add minced garlic and saute until brown. Add minced onion and ginger and cook until aromatics have released their natural oils, roughly around 2-3 minutes.
Add beef stock, cooked beef, tripe, liver, heart, bile (or better melon extract), bay leaves, sliced green finger chillies and fresh calamansi (or lemon juice).
Bring to a boil, season with salt and pepper.
Serve with rice.
Recipe provided by Lolo and Lola - Filipino Eatery