I like this one, it unifies the last recipe thread and has a poignant whiff of Vick.
Stewed Dog (wedding style)
Recipe By : Joe Sweeney Serving Size : 30 Preparation Time :3:00 Categories : Ethnic Lamb Philippines
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 kg dog meat -- * see note 1 1/2 cups vinegar 60 peppercorns -- crushed 6 tablespoons salt 12 cloves garlic -- crushed 1/2 cup cooking oil 6 cups onion -- sliced 3 cups tomato sauce 10 cups boiling water 6 cups red pepper -- cut into strips 6 pieces bay leaf 1 teaspoon tabasco sauce 1 1/2 cups liver 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.
** smooth liver pate will do as well.
Suggested Wine: San Miguel Beer Serving Ideas : Rice, naturally.
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timeasmymeasure
Moar recipes
Date: 2009-09-18 11:40 am (UTC)Stewed Dog (wedding style)
Recipe By : Joe Sweeney
Serving Size : 30 Preparation Time :3:00
Categories : Ethnic Lamb
Philippines
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 kg dog meat -- * see note
1 1/2 cups vinegar
60 peppercorns -- crushed
6 tablespoons salt
12 cloves garlic -- crushed
1/2 cup cooking oil
6 cups onion -- sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper -- cut into strips
6 pieces bay leaf
1 teaspoon tabasco sauce
1 1/2 cups liver 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.
** smooth liver pate will do as well.
Suggested Wine: San Miguel Beer
Serving Ideas : Rice, naturally.