Baka Tula-sog

I love discovering Filipino dishes that are not popular or even unknown to many, and in my dire search for those recipes I came across this dish called Baka Tula-Sog.  Baka Tula-Sog a beef dish from Davao where cheap cuts of beef are slowly stewed in a cocoa with pineapples, curry powder and bagoong, a weird combination? For most, but this blend really works well and complement each components of the dish.


Davao is popular with its coffee and cocoa hence tablea a product made from cocoa made its way to this beef dish. A dish full of character, it looks like a cross between dinuguan and adobo, it smells like binagoongan, it tastes like curry and it’s like no other dish. Is it really a unique dish? Or is it a close relative to Mole sauce where chocolate is usually prepared with a fruit, cumin, cinnamon, chillies and chocolate? It might be one of the culinary contribution of Latin America or Mexico to Davao where there is a significant amount of them living in there, well no one knows as it was not recorded in any history books but one thing I do know is that this dish is amazing!

Baka Tulasog
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 kg stewing beef or brisket, cubed
  • 400g can pineapple chunks
  • 3 cups beef stock
  • ¾ cup vinegar
  • 1½ cup pineapple juice
  • 4 tbsp bagoong alamang
  • 2 pcs tablea
  • 2 tbsp curry powder
  • 2 pcs bay leaf
  • 2 pcs birds eye chillies, finely chopped
  • 1 whole garlic, minced
  • 1 large red onions, minced
  • 1 thumb sized fresh turmeric, thinly sliced
  • oil
  • salt
  • freshly ground black pepper
Instructions
  1. Season beef with salt and freshly ground black pepper.
  2. Heat up a pot, add oil then brown beef pieces. Set it aside,
  3. Using the same pot sauté garlic and onions.
  4. Add the chillies and bagoong, continue to sauté for a minute.
  5. Add the beef back together with turmeric, beef stock, vinegar, pineapple juice, tablea, curry powder and bay leaf. Bring to a boil then simmer in low heat for 1½ hours.
  6. Bring heat to high then reduce the liquid to a thick consistency, season with freshly ground black pepper and salt if needed. Add the pineapple chunks, mix to combine then serve.

 


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6 Responses

  1. I can’t even imagine what this is like. Looks delicious!

  2. Neil Jones says:

    I assume that’s 1 garlic bulb (not clove) Raymund?

  3. suituapui says:

    This looks so good!

  4. Neil Jones says:

    Made this dish . Excellent Flavour improved next day too! Delicious with coconut, lime and coriander sambal.
    Thanks for thre recipe Raymund.

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