Wednesday, February 02, 2005


As soon as I saw this recipe at Manong Mannurat's blog, I knew my husband would be pleased if I prepared this for him. When he was still working in one of the cement plants in Luzon, his officemates and he would go out for drinking sprees occasionally and this was one of his favorite pulutans.

My mother used to cook this when I was little but did not dare let us, the younger ones even to taste it for fear that because it was cooked rare, we might be catching some bugs that will make us sick.

Well, i had second thoughts myself for fear of Ecoli but my rationale was that if I can cook my steak medium rare, why can't I cook my imbaliktad this way. Well, it worked and I cooked some more the next day.


2 tbsp of olive oil
1 lb of beef tenderloin, thinly chopped
1/4 cup of coarsely chopped shallots
1/8 cup of vinegar
1 tbsp of coarsely chopped chilies (the spicy ones are preferred)
2 tbsps of finely chopped ginger
salt to taste

In a pan, heat oil. Add ginger and saute for about 1 minute. Add shallots and beef and cook for about 2 minutes, enough to brown the beef. Season with vinegar and salt. Turn off oven and add chilies.


cathcath said...

tama yong ginawa mong picture may pangalan mo. baka maaswang.

Thess said...

Ms. Ting, mukhang masarap nga na pulutan...ahahayyy, mapapasabak yata ako!

btw, may i-e-email ako sa iyo na code, copy/paste mo dito para hindi ma-rightclick ang images mo at mai download...and like you, I started 'marking' my images.


grace said...

Magandang idea yung lagyan ng pangalan, parang signature.. pedeng gayahin ang ka geniusan mo ting-aling?? sabi nga raw, maaswang eh! Super presentation pa nmn tyo pag nagttake ng picture! Ohh by the way i like to try this imbaliktad... sounds new to me.. I really admit, I lost my cooking identity kc nainfluence sa european cooking.. pero I will try to do our native stuffs as well...Thanks :-) is my blog.

SiaoChaBoa said...

Interesting.. Ting! very interesting.. :)

ting-aling said...

Hi Grace. Welcome. Hope to see more of you here.

Thess, sige, please do.

Cath..oo nga eh.

Mrs. Tweety, I am sure you have other stuff too in Singapore , right?

watson said...

Hi Ma'am TingAling! Napapasayaw ako habang nagbabasa ng posts mo ah. Bakit kaya? ehehe

eye said...

bakit kaya imbaliktad pangalan ng recipe na ito? hehe! para siyang kilawin no? na mas masarap i'm sure dahil sa olive oil.

pwede bang kopyahin ang idea mo at lagyan din ng mark ang images sa blog ko? :)

ting-aling said...

Eye, the Olive Oil does not enhance the taste I think..I just use it for healthier cooking.

Imbaliktad? Actually, sa Tagalog it is binaliktad kasi nga you only cook it for a short time..on both sides. Yun yung idea..kilawen nga talaga siya but the paranoid me wants to make sure na luto siya para di kami magkasakit.

About the labelling? Go ahead..hindi ako orig niyan eh. It came with the software that I am using..there you go. Dapat talaga i-label mo yung sa iyo..kasi ang gaganda ng pictures me.

JMom said...

Imas talaga, 'Ding! You know what's even better? Inbaliktad na goat meat. It's been years since I last had some, but still remember how well it goes down with San Miguel beer :)

Re: the aswangs, it's really a shame that we have to take these measures to protect intellectual property. One would think that people should have the decency to know what is right and what is wrong. Use lots of ginger, keep the aswangs away. Or is that for vampires? :)

JMom said...

Ay, hindi pala ginger, garlic! Bawang! Geesh, sabi sa yo ulyanin na ako, eh

ting-aling said...

Haha JMom..garlic is for aswangs..

Kilawen nga kalding..I know how to prepare that. I've got looks of booze addicts in my family enough to down one goat..