Ingredients
- 1 kilo Balat o Maskara ng Baka
- 1/4 Giniling na Mani or peanut butter
- 1 onion, peeled and sliced thinly
- 4 to 5 garlic, peeled and pounded
- P5 atsuete
- P10 ginger
- 1 can tomato paste
- 1 -2pcs Red Bell Pepper
- 2 pcs Beef Cubes
- 1 pack Saging Saba
- 5-10 cups water
- 1-1/2 teaspoon salt
- 1-2 teaspoon cooking oil
Instructions
- Clean the Beef Skin or Mazkara. Cut it by pieces.1x1 inch is ideal.
- Put in a pressure cooker with water above the beef. Put the salt and ginger. This is about 30 mins to 1 hour. I preferred 1 hour to become softy,
- Let it stay in the pressure cooker for 1 hour with minimum heat. Test the beef skin by pinching it by fork or eat 1 piece.
- Remove some water from the pressure cooker. The remaining water will be use later as its soup.
- While waiting for the beef to tenderize, boil 1/4 cup of water for the atsuete.
- Remove the Beef Skin by using strainer and leave it for a while.
- Saute the garlic, onion and ginger. When light brown, add the beef skin. Saute for 3-5 minutes to absorb the taste to beef skin.
- Add the Atsuete Fluid,
- Boiled the Saba Banana.(This will be the partner)
- Put back to the pressure cooker or a new casserole if you want. As of now, Balbacua willl be reddish in color.
- Add the roasted peanut or peanut butter, tomato paste, bell pepper and beef broth or 2pcs beef cubes.
- If the taste is good now, add the spring onions and vetsin. Serve with boiled saba banana.
Optional: Add Pineapple, Star Anise Seeds, Black Beans and/or Chilies (For Cebu Style)