🧂 Ingredients:
6 pcs galunggong tinapa fillet, flaked (boneless, lightly toasted)
500g beef kalitiran (shoulder blade), sliced into strips
250g beef heart, cleaned and sliced thin
1 tbsp cooking oil
1 head garlic, minced
1 medium onion, sliced
200g (approx. 2 thumbs) ginger, thinly sliced
10 pcs siling labuyo, sliced “spring-style” (adjust to preferred heat)
1/2 tbsp ground black pepper
1 beef broth
1.5 liters water
Salt, to taste
For Garnish:
Chopped spring onions
Extra siling labuyo
How to Cook:
1. Sauté the Aromatics:
In a deep pot, heat oil. Sauté ginger, garlic, and onion  until fragrant.
2. Add the Beef:
Add the kalitiran beef and beef heart. Add ground black pepper. Sauté until lightly browned. Then, add tinapa flakes to bring out more flavor and aroma of the soup.
3. Simmer:
Pour in water. Add the beef broth. Bring to a boil, then lower to simmer. Cook for 1.5 to 2 hours until beef is tender and broth is flavorful.
4. Spice It Up:
Add siling labuyo. Stir well to release the heat.
5. Season & Serve:
Serve hot, garnished with chopped spring onions, tinapa and extra siling labuyo. Add salt to taste.
