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.
Here's the recipe for Kusahos
Ingredients
- 1 kilo beef tenderloin (thinly sliced around 3 inches long)
- 1 cup vinegar
- 1/2 cup soy sauce
- 1 table spoon Black Peppercorns
- 1 head garlic, each clove crushed with the flat side of a knife
- Calamansi, optional
How to make Kusahos
- Combine all ingredients in a bowl and marinate overnight.
- 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.
- Fry the sun-dried kusahos until cooked and crispy. You can also broil it directly over charcoal.
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