Bistek Rosette with Vigan Longganisa, Kutsay Rice Pilaf and Shallot and Garlic Confit



500 gms. Beef tenderloin, thinly sliced
2 to 3 tbsps. Kalamansi juice
½ cup soy sauce
20 pcs. Small native sibuyas (small & red), whole & peeled
100 gms. Native garlic, whole & peeled
3 pcs. Siling labuyo
1 cup canola oil
salt & pepper to taste
3/4 cup beef stock
2 tbsps. atsuete seeds or powder
400 gms. long grain rice (Jasmine), uncooked
10 pcs. Vigan Longganisa
1 bunch kutchay/garlic chives, chopped
1 pc. small red bell pepper, sliced
1 pc. small green bell pepper, sliced
5 to 6 cups chicken stock
taba ng talangka for garnish
pale pilsen beer
muscovado sugar



Step 1

To prepare the rice: In a pan, render the fat from the longganisa then add some chopped garlic; stir then add uncooked rice. Pour in the stock; add the chopped kutchay and bell peppers. Bring to a boil then simmer until the rice is cooked.

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