1 kg beef sirloin, cut into bite-sized cubes
200 g beef liver, sliced thinly into ¼ ” strips
1 tbsp calamansi juice
2 tbsp soy sauce
2 whole pieces Purefoods chorizo de bilbao
1 tbsp crushed and chopped garlic
1 cup chopped onions
1 piece Purefoods frankfurters, finely chopped
1 cup tomato sauce
1/4 cup pickle relish
2 tbsp soy sauce, or to taste
1/2 cup pickle juice
2 pieces whole pickles
2 whole pieces Purefoods frankfurters
12 pieces whole olives, pitted
20 pieces quail eggs, medium-boiled then peeled
1/2 cup grated Magnolia queso de bola or Magnolia quickmelt cheese
Salt and ground pepper to taste


  1. Marinate the beef and liver pieces with the soy sauce, calamansi juice, and a little ground pepper. Set aside for 30 minutes; drain, then pan-fry until brown – pan-fry the beef liver separately from the beef pieces. Set aside. 
  2. Using the same pan, pan fry the two (2) whole pieces Purefoods chorizo de bilbao, then set aside. Still using the same pan, sauté the chopped Purefoods chorizo de bilbao, garlic, and onions. Add the chopped Purefoods frankfurters, tomato sauce, pickle relish, and soy sauce. Allow mixture to simmer briefly, then add the pan-fried beef and liver pieces. Cover and simmer for about two hours or until beef is almost tender. 
  3. After two hours, add the pickle juice, whole pickles, pan-fried whole chorizo de bilbao, whole frankfurters, and olives. Add some hot water if necessary. Cover and simmer for another 30 minutes, then check the doneness of the beef. 
  4. Remove the whole pickles, whole chorizo de bilbao, and whole frankfurters, then slice diagonally into thin pieces. Meanwhile, cover pan then simmer mixture for another 30 minutes; add some hot water if necessary. 
  5. Once the beef is tender, add the quail eggs, sliced pickles, chorizo de bilbao, and frankfurters. Cover and simmer some more. Adjust seasoning to taste.
  6. Lastly, add the grated Magnolia queso de bola or Magnolia quickmelt cheese.
  7. Simmer until the cheese melts.

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