Ginataang kalabaw (carabeef cooked in coconut milk)

Ingredients

• 6 gloves garlic
• 3 small onions or 1 large onion
• 1 tsp peppercorn
• 1 tsp salt or to taste
• 3 tbsp white vinegar
• 2 tsp white sugar or to taste
• 6 pcs green chilies
• 1 chopped and 5 kept whole
• 500 ml of thick coconut milk
• ½ large green papaya
• 2 cups broth or hot water for simmering

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Preparation

• In a large wok or pan or heavy bottomed casserole, heat ¼ cup of the coconut milk on low flame.
• Continue cooking with regular stirring until the coconut milk starts to curdle, releases its own oil and becomes aromatic.
• When the coconut oil is evident along with the latik , add in garlic followed by onion and continue frying the spices on the sizzling oil.
• Add in carabeef pieces and continue sautéing until the meat renders its own liquid. Simmer on moderate heat until the liquid is partially reduced and meat is sizzling in its oily liquid.
  
• Add enough broth to cover and slowly simmer on low heat until the meat is just tender. During the process, continue adding broth, ½ cup at a time, as necessary.
• Add in green papaya and continue cooking. When the papaya is cooked through, add in vinegar, sugar and chilies and continue simmering. Season it with ground pepper and salt.
• Lower the heat and add the remaining coconut milk and continue simmering with occasional stirring. Keep the lid off to avoid curdling the coconut milk.
• Taste and adjust the seasonings. Continue cooking until liquid is reduced and has thickened. Remove some of the oil that will float on the surface if it is excessive.
  
• Transfer the dish in serving plates and serve with lots of steamed rice.

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