Two-Seasoned Beef Nilaga

Ingredients:

For Mango-Seasoned Bowl

• 60 g Andros Professional Chunky Mango
• 7.5 g Fish Sauce
• 100 g Pineapple, peeled and roasted

For Guava-Seasoned Bowl

• 50 g Andros Professional Chunky Pink Guava
• 7.5 g Fish Sauce

As a Whole

• 60 mL Takam All-Purpose Liquid Seasoning
• 2 g Black Pepper, crushed
• 1 slab Short Ribs
• 1.5 L Water, 700mL per broth
• 1 pc Sweet Corn, removed from husk and sliced
• Pinch of Iodized Fine Salt, to taste
• 3 stalks Bokchoy, cleaned

Procedures:

1. Preheat oven to 180°C.
2. Season beef with Takam All-Purpose Liquid Seasoning and black pepper.
3. Roast beef for 30 minutes in the oven. Set aside.
4. In two separate pots, divide the water and add corn to each pot.
5. In one of the pots, add pineapple and Andros Professional Chunky Mango and fish sauce.
6. In another pot, add Andros Professional Chunky Pink Guava and fish sauce.
7. Bring both pans to a boil.
8. To plate or assemble, transfer each stock into two separate bowls and serve with portioned beef short ribs.