Stewed dog (wedding style)

Yield: 30 Servings

Measure Ingredient
3 kilograms Dog meat, * see note
1½ cup Vinegar
60 \N Peppercorns, crushed
6 tablespoons Salt
12 \N Cloves garlic, crushed
½ cup Cooking oil
6 cups Onion, sliced
3 cups Tomato sauce
10 cups Boiling water
6 cups Red pepper, cut into strips
6 \N Pieces bay leaf
1 teaspoon Tabasco sauce
1½ cup Liver spread, ** see note
1 \N Whole fresh pineapple, cut 1/2 inch thick

1. First, kill a medium sized dog, then burn off the fur over a hot fire. 2. Carefully remove the skin while still warm and set aside for later (may be used in other recpies) 3. Cut meat into 1" cubes.

Marinade meat in mixture of vinegar, peppercorn, salt and garlic for 2 hours. 4. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and suate until tender. 5. Pour in tomato sauce and boiling water, add green peper, bay leaf and tobasco. 6. Cover and simmer over warm coals until meat is tender.

Blend in liver spread and cook for additional 5-7 minutes.

* you can substiture lamb for dog. The taste is similar, but not as pungent. ** smooth liver pate will do as well. Suggested Wine: San Miguel Beer Posted to MC-Recipe Digest V1 # Recipe by: Joe Sweeney

From: Sweeney <sweeney@...>

Date: Sun, 8 Dec 1996 20:30:38 +0800 (HKT)

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