Adobong Baka sa Gata

Adobong Baka sa Gata
Adobong Baka sa Gata. I have never cooked Ginataang Baka before. Today I tried to cook one. There is some cube cut beef that was lying in the fridge for some time now. All I have in the pantry that is useful for a new recipe is a can of coconut cream. I am intimidated to cooked Ginataang Baka in the past. I have to get over it so I decided to cook Adobong Baka sa Gata.

To make the dish, I first sautéed the beef cubes in garlic, ginger and onions this will infused some aromatics to the beef. Stir cooking will somehow also seal in the beef juices. Then I simmered the beef with vinegar and half of the coconut cream. Reserving the rest of the coconut cream to be added during the final stages of cooking. I am very satisfied with the results. It come out with an Adobong Baka sa Gata with a thick creamy sauce and with full of flavors and aroma. 

Here is the recipe of my Adobong Baka sa Gata. 


Adobong Baka sa Gata - Ingredients

1/2 kilo beef, cut into large cubes
1 can coconut cream
2-4 cloves garlic, peeled, crushed, chopped
1 small sized onion, peeled, chopped
1 thumb sized ginger, skinned, cut into thin strips
4-5 green chilies
1 tsp. crushed peppercorns
2-3 pcs. bay leaf
1/3 cup vinegar
cooking oil.

Cooking procedure:

Adobong Baka sa Gata - Cooking Procedure

In a medium size sauce pan sauté the garlic, ginger and onion until fragrant. Add in the beef, the crushed peppercorns and the bay leaf. Stir cook for 3 to 5 minutes. Add in about 1 1/2 cup of water, the vinegar and half of the coconut cream. Bring to a boil and simmer at low to moderate heat, stirring occasionally for 30 to 45 minutes or until the beef are tender. Add more water as necessary. Season with salt to taste. Now add in the remaining coconut cream and green chilies. Continue to cook for another 5 to 10 minutes, stirring occasionally or until the liquid has reduced to an oily sauce. Serve with a lot of rice.


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