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Kenchi with Salami


kenchi with salami


In this recipe of Kenchi with Salami, Chef Jon garnishes the beef kenchi with onions, cheese and beef broth; making it something to crave for. A common cut by Filipinos, Indonesians and Chinese, Chef John shows us how to convert this beef shank into this great dish. Enjoy!

Instructional Video


Full Recipe

Ingredients

1/3 cup MAGNOLIA BUTTERCUP
2 tbsp. Minced garlic
1 cup Chopped onios
2 cup PUREFOODS COOKED SALAMI, cubed
1 kilo MONTEREY BONELESS SHIN (Kenchi) boiled and cut into cubes
1-200 gm bar MAGNOLIA CHEDDAR CHEESE, grated
1 cup Beef broth
3 cup Canned pork and beans
1 cup Onion leeks, cut into 1” pieces
1 tsp. Salt
1 tsp. Pepper
½ tbsp. Patis
½ tbsp. Soy sauce

Procedure:

Saute garlic and onions in Buttercup. Add salami, kenchi and grated cheese. Add broth, pork and beans then leeks. Season with salt, pepper, patis and soy sauce. Makes 12 servings.

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