Skip to main content

Kusahos: Ilonggo-style tapa

Kusahos is my favorite way of enjoying beef. it is basically sun-dried beef strips marinated adobo style - that is with vinegar, garlic and soy sauce, among others.



After an overnight marination, it is then sun-dried for a few days - watch for flies as this is a fly-magnet! The drier it becomes, the better tasting it will become.

It is then deep fried or at time placed directly over charcoal, for a crunchy-lious local beef gastronomic experience.

 Here's the recipe for Kusahos


Ingredients 
  • 1 kilo beef tenderloin (thinly sliced or long half or 3/4 inch "cubes")
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1 table spoon Black Peppercorns
  • 1 head garlic, each clove crushed with teh flat side of a knife 
  • Calamansi, optional
How to make Kusahos
  1. Combine all ingredients in a bowl and marinate overnight.
  2. Remove the marinade and sun dry the marinated beef. Be sure to keep away the flies and other insects. One day is enough but I usually make it 2-3 days until it is almost "cooked" under the sun.
  3. Fry the sun-dried kusahos until cooked and crispy. You can also broil it directly over charcoal.


The measurements are just guide for this recipe as you can let your own taste and preference create your own.
One day old sundried kusahos. Not totally though since sunlight was limited. Had to sun dry this batch more.



Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...