Stewed dog (wedding style)
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | kilograms | Dog meat, * see note |
| 1½ | cup | Vinegar |
| 60 | Peppercorns, crushed | |
| 6 | tablespoons | Salt |
| 12 | Cloves garlic, crushed | |
| ½ | cup | Cooking oil |
| 6 | cups | Onion, sliced |
| 3 | cups | Tomato sauce |
| 10 | cups | Boiling water |
| 6 | cups | Red pepper, cut into strips |
| 6 | Pieces bay leaf | |
| 1 | teaspoon | Tabasco sauce |
| 1½ | cup | Liver spread, ** see note |
| 1 | Whole fresh pineapple, cut 1/2 inch thick | |
Directions
1. First, kill a medium sized dog, then burn off the fur over a hot fire. 2. Carefully remove the skin while still warm and set aside for later (may be used in other recpies) 3. Cut meat into 1" cubes.
Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours. 4. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and suate until tender. 5. Pour in tomato sauce and boiling water, add green peper, bay leaf and tobasco. 6. Cover and simmer over warm coals until meat is tender.
Blend in liver spread and cook for additional 5-7 minutes.
* you can substiture lamb for dog. The taste is similar, but not as pungent. ** smooth liver pate will do as well. Suggested Wine: San Miguel Beer Posted to MC-Recipe Digest V1 # Recipe by: Joe Sweeney
From: Sweeney <sweeney@...>
Date: Sun, 8 Dec 1996 20:30:38 +0800 (HKT)