Tinutong Na Baka (Crispy Beef) Recipe

  • Toasted Coconut Milk Preparation
  • Fresh coconut, grated1 kg
  • Water1.50 l
  • Beef Preparation
  • Beef short ribs2 kg
  • Cane vinegar120 ml
  • Knorr Beef Seasoning Powder 1kg30 g
  • Black Pepper, crushed6 g
  • Canola Oil360 ml
  • Ginger, minced90 g
  • Lemongrass stalks, bruised120 g
  • White onions, small dice240 g
  • Garlic cloves, minced120 g
  • Water1.50 l
  • White Sugar30 g
  • Finger Chili40 g
  • Green papaya, sliced500 g
  • Fish Sauce30 ml
  • Chili leaves30 g
  • Knorr Beef Broth Base 1.5kg30 g

Tinutong Na Baka (Crispy Beef) Recipe


  1. Toasted Coconut Milk Preparation
  2. In a dry pan or in the oven, toast the grated coconut until fragrant and browned
  3. Reserve 60g or about 1 cup of toasted coconut for garnish
  4. Transfer the rest of the toasted coconut in a bowl and pour hot water on it
  5. Let the mixture steep for 30 minutes
  6. Drain the coconut and squeeze each handful to extract coconut milk
  7. Set aside

Beef Preparation
  1. Marinate beef in cane vinegar, Knorr Beef Seasoning Powder, and pepper for an hour
  2. In a hot saute pan, add the 180 ml oil and sear the beef on all sides
  3. Set the seared beef aside over paper towels
  4. Discard the remaining oil
  5. In another deep sauce pan, heat the 120ml oil
  6. Saute the ginger and the lemongrass stalks until fragrant
  7. Add the onions and garlic and sweat until fragrant
  8. Add the seared beef
  9. Pour the water and toasted coconut milk in, along with the Knorr Beef Broth, white sugar, and finger chilies
  10. Simmer for 3 hours or until the beef is fork-tender
  11. Add the green papaya
  12. Adjust the seasoning
  13. Add fish sauce if deemed necessary
  14. Add the chili leaves and turn the heat off

  1. Transfer the dish onto a serving bowl
  2. Garnish with the reserve toasted coconut

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