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  • 1 1/2 Kg ( 3 ½ lb) beef, cut into chunks
  • 1 med potato; diced 1 cm (1/2 in) cubes
  • 1 med carrot; diced 3 mm (julienned) cubes
  • 1 bunch Chinese celery; finely chopped
  • 2 cloves garlic; smashed. (Separated into two)
  • 1 med brown onion; chopped fine cubes
  • 240 ml (1 cup) of lechon sauce or 120 ml (1/2 cup) liver pate
  • 1 tomato; sectioned
  • 200 gm (7 oz) can tomato sauce ( amount not so important)
  • 15 green or black olives (pitted). {Olives are important for this dish}
  • 60 ml (4 Tbsp) Malaysian/Indonesian peanut sauce ( Sambal Kacang)
  • 240 ml (1 cup) grated processed or otherwise cheese.
  • 1 bell pepper; chopped
  • 1 Tbsp ground black pepper
  • 120 ml (1/2 cup) dark soy sauce
  • Cooking oil. Canola or olive


  1. Marinate the beef in soy sauce, black pepper and 1 garlic for 1 hour.
  2. In a terracota pot or earthenware pot add a tablespoon of oil, sauté the remaining garlic and onion, and Chinese celery until the contents become fragrant and translucent.
  3. Add the tomato and beef. Stir frequently while cooking until  liquid has reduced and the beef  begins to render fat. The purpose is to seal the meat.
  4. Add water to cover the beef. Bring to the boil and continue until the meat is tender.
  5. Add the tomato sauce, the cheese, peanut sauce( Sambal Kacang), liver sauce/paste, green olives, and carrots. Simmer for 5 minutes. Add the bell pepper to the pan and mix just before serving to maintain the crunch.