CAMPTO AT SIGARILYAS SA GATA

Ingredients:

1/2	kg	MONTEREY BEEF CAMPTO
1/2	tsp	peppercorns
1	pc	laurel
4	cups	water
1 (75 g)	pc	large onion, chopped
1	tbsp	ginger strips
1	tbsp	bagoong alamang
1	pc	sili labuyo, chopped
1/2	cup	coconut cream (kakang gata)
2	bundles	sigarilyas, sliced
8	cloves	garlic, crushed finely and fried

Procedure:

In a pot, combine beef, peppercorns, laurel and water. Simmer until beef is tender. Drain but reserve 1/4 cup stock. Slice beef into strips. Set aside.
Sauté onion, ginger, bagoong and sili.
Add sliced beef, coconut cream, beef stock and sigarilyas. Simmer for 5 minutes or until vegetable is tender. Top with garlic before serving.

Makes 5 servings.

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