Kalderatang Batangas

• 1/2 kilo beef or lamb, any cut, cut to serving pieces
• 200 grams chicken liver, boiled, mashed
• 4 large size onion, chopped
• 1 head large size garlic, minced
• 1 cup grated quickmelt cheese
• 4 tbsp. soy sauce
• 2 tbsp. vinegar
• 2-3 tbsp. margarine or butted
• 3-4 dried or fresh hot chili, chopped
• Ground pepper
• salt to taste

1. In a big bowl place the beef and mix in the soy sauce, vinegar and a dash of ground pepper, let marinate for at least 30 minutes. Keep aside.
2. In a sauce pan melt the butter or margarine, suttee garlic until fragrant.
3. Add in onion and continue to stir fry until onions becomes lump.
4. Add in the liver and stir fry for another minute.
5. Add in the marinated beef and stir cook for 3 to 5 minutes.
6. Add the remaining marinade and 2 to 3 cups of water or until the beef is cover up to an inch of water.
7. Bring to a boil and simmer for 30 to 45 minutes or until the beef are tender and meat start to fall off from the bones.
8. Add more water as necessary.
9. Add the hot chili halfway during the cooking.
10. When the beef are tender and the liquid has reduced to half correct saltines, add in the gated cheese and cook for another minute or until the cheese have melted and thickened the sauce.
11. Serve with a lot of rice.

beef, chicken, onion, garlic, quickmelt cheese, soy sauce, vinegar, margarine, hot chili, ground pepper, salt

Taken from www.epicurious.com/recipes/member/views/kalderatang-batangas-50183136 (may not work)