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1/2 kilo ampalaya or amargoso
200 grams beef tenderloin, sliced thin
2 tablespoons black tausi [salted black beans]
1/2 teaspoon sugar
1 clove garlic, crushed
2 tablespoons soy sauce
2 tablespoons rice wine
3/4 cup stock
1 teaspoon cornstarch
Split ampalaya. Remove seeds and scrape white membrane. Parboil for 3 minutes then drain. Slice thinly, and set aside.
Wash tausi, drain, then mash together with garlic.
Heat oil in pan, add mashed tausi and stir for 1/2 minute. Drop ampalaya and saute 2 minutes. Add the beef and saute 1 minute.
Season with soy sauce, sugar and wine. Pour in the stock. Braise for 1 minute. Thicken with cornstarch. Cook and serve.
From A Culinary Life: Personal Recipe Collection by Nora V. Daza with Michaela Fenix