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DISCLAIMER: This is NOT the Original Recipe. What we presented here is our own version, style, twist, and Innovation based on our research and several taste trials on how we think this food would taste like. This content is also a homage to Pares ni Master. This channel has no affiliation with the said eatery whatsoever.
Ingredients:
Beef Pares Meat
1 kilo beef camto
1 tbsp garlic
1/2 tbsp ginger
1 tbsp red onion
3 tbsp soy sauce
2 pieces tstar anise
1/2 tbsp brown sugar
1/4 cup water
1/2 tsp ground black pepper
2 tbsp cooking oil
slurry: 1 1/2 tbsp corstarch & 3 tbsp water
Beef Pares Soup
4 cloves garlic
2 tbsp red onion
1/2 cup celery
thumbsize ginger
3 tbsp cooking oil
6-8 tbsp soy sauce
1 tbsp salt
2-4 tbsp fish sauce
beef broth
2-4 cups water
2 stalks onion leeks (chopped)
1 whole sweet corn
1 tsp ground black pepper
slurry: 1/2 cup water & 5-6 tbsp cornstarch
Tumbong pares
300 grams tumbong
1/2 tbsp garlic
1/2 tbsp red onion
1 tsp ginger
1 tbsp cooking oil
1 tsp brown sugar
2 tbsp soy sauce
2 pieces star anise
2 tbsp water
Slurry: 1 tbsp cornstarch & 2tbsp water
Lechon kawali
300 grams pork belly
Chicharong Bulaklak
1/2 kilo flower fat
2 cloves garlic
cooking oil for frying
1/4 tsp peppercorns
1 tsp salt
1 liter water
For boiling tumbong, flower fats, beef skin:
6-8 cups water
1 tsp peppercorns
thumbsized ginger
3 stalks lemongrass
1/2 tbsp salt
1/4 cup vinegar
For boiling beef camto and beef bones:
8 cups water
1 tsp ground black pepper
1/2 tbsp salt
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PARES OVERLOAD l BEEF PARES Recipe l PARES JACUZZI | Pares ni Master inspired
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