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Title: Stewed Dog (Wedding Style)
Categories: Lamb Filipino
Yield: 30 Servings

3kgDog meat, * see note
1 1/2cVinegar
60 Peppercorns, crushed
6tbSalt
12 Cloves garlic, crushed
1/2cCooking oil
6cOnion, sliced
3cTomato sauce
10cBoiling water
6cRed pepper, cut into strips
6 Pieces bay leaf
1tsTabasco sauce
1 1/2cLiver spread, ** see note
1 Whole fresh pineapple, cut 1/2 inch thick

1. First, kill a medium sized dog, then burn off the fur over a hot fire. 2. Carefully remove the skin while still warm and set aside for later (may be used in other recpies) 3. Cut meat into 1" cubes. Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours. 4. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and suate until tender. 5. Pour in tomato sauce and boiling water, add green peper, bay leaf and tobasco. 6. Cover and simmer over warm coals until meat is tender. Blend in liver spread and cook for additional 5-7 minutes.

* you can substiture lamb for dog. The taste is similar, but not as pungent. ** smooth liver pate will do as well. Suggested Wine: San Miguel Beer Posted to MC-Recipe Digest V1 #

Recipe by: Joe Sweeney

From: Sweeney

Date: Sun, 8 Dec 1996 20:30:38 +0800 (HKT)

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