Wednesday, October 28, 2009


In the Philippines, this dish is usually served as "Pulutan" w/c means foods that goes well w/ beer or hard drinks. I love these served w/ steamed white rice.

Beef Tendons- about 2 pcs.
½ c scallions chopped (for garnish)
Ginger about an inch (julienne)
2 star anise
4 T soy sauce
1 T sherry wine
2 gloves garlic minced
1 med sized onion -sliced
Pepper flakes or Sriracha hot sauce
Oil for sauté
sesame oil
Salt & P (to taste)
2 T sugar
1 T vinegar

½ cup slurry (cornstarch and water)***
*** slurry is a thickener agent ( estimate only - 1 T cornstarch, ½ c cold water)

Boil and cook tendons w/ ginger, onions, 1 star anise, 1 T soy sauce and S&P about an hour or unitl tendons are cooked. Tendons gets tender and gelatinous when cooked.
Discard liquid used in boiling tendons. Slice tendons in cube-bite sizes. Set aside.
Sauté garlic, onions, ginger until aromatic.
Add in 1 star anise, 3 T soy sauce, 1 T sherry wine, 2 T sugar, sriracha hot sauce, vinegar and S&P and sliced tendons.
At this time you have to taste the seasoning.
Let simmer until all ingredients are incorporated and tendons absorbed the flavor.
Lastly, add the slurry to thicken sauce. Add slurry slowly depending on the consistency you like.
Serve hot and garnish w/ scallions and drizzle a little of sesame oil



  1. Yummy, my kind of food, thank you for sharing. Take care. xxx

  2. You're welcome Rayamonde. Yay, you like tendons too!!

  3. Oh you know I would love this! Thanks for directing me here. YUM YUM

  4. Hi, Carla! You can add more spicy stuff if you like, i know you'll like them more=;)

  5. My favorite when I was still in the Philippines!

  6. Hi, June, this dish brings back memories everytime i make this.