Kenchi with Salami
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Kenchi is another term for boneless shin, a commonly used beef cut by Filipinos, Indonesians, and Chinese.
- 1/3 cup Magnolia Buttercup
- 2 tbsp garlic, minced
- 1 cup onions, chopped
- 2 cups Purefoods Cooked Salami, cut into cubes
- 1 kilo Monterey Boneless Shin (Kenchi), boiled and cut into cubes
- 200 gms Magnolia Cheddar Cheese
- 1 cup beef broth
- 3 cups canned pork and beans
- 1 cup onion leeks, cut into 1” pieces
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp fish sauce
- 1/2 tbsp soy sauce
Melt butter in a heated pan.
Sauté garlic and onions. Be careful not to burn the ingredients.
After, add salami, kenchi, and grated cheese.
Add broth, pork and beans then leeks.
Season with salt, pepper, fish sauce, and soy sauce.
- Serving good for 12 pax.
Happy cooking, Foodies!
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