Coconut Steak Tenderloin with Sotanghon Recipe

1/2 kg beef tenderloin
1/4 cup patis (fish sauce)
1 cup coconut milk,
2 teaspoon black peppercoconut steak tenderloin sotanghon
2 tablespoon oil

For Crispy malunggay:
1/2 cup malunggay leaves
1/2 teaspoon baking powder
2 pieces eggs
2-3 tablespoons flour
1/4 cup cold water
salt to taste
oil for frying

For the chicken ginger sotanghon:
1/8 kg Sapporo Long KOw Vermicelli (sotanghon)
1 piece chicken broth
1 tablespoon turmeric
1/2 piece medium size onion
4 cloves sliced garlic
patis to taste

In a bowl, marinate beef in patis and black pepper for 15 minutes. Using a skillet, sear marinated beef in 2 tablespoons oil. Transfer to a saucepot and cover with coconut milk over low heat.

Make a batter with egg, flour, cold water and baking powder. Dip malunggay leaves in batter and deep fry in cooking oil until golden brown and crispy.

In a saucepot, boil chicken broth in water. While boiling, add sotanghon. Stir until cook. Drain. Set aside.

Using a saute pan, put a little oil then saute onion and garlic, add turmeric then the cooked sotanghon. Stir. Season with patis to taste.

Mound sotanghon on plate. Place sliced beef tenderloin on one side, drizzle with coconut sauce, and sprinkle crispy malunggay all over the plate. Serve while hot.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

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