Ingredients:
| 350 | g | (2 slices) beef kenchi (shank), cut into chunks |
| 150 | g | potato, cut into chunks |
| 1 | pc | siling labuyo, sliced |
| 1 | pouch | (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce |
| 1/4 | cup | liver spread |
| 1/3 | cup | cooked/frozen green peas |
| 1 | pc | small red or green bell peppers, cut into strips |
Procedure:
| 1 | SIMMER kenchi in 1-1/2 to 2 cups water with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) for 1 hour or until tender. Add potato and siling labuyo. Simmer until potato is tender. |
| 2 | ADD DEL MONTE Classic Recipe Sauce, liver spread, bell pepper and green peas. Simmer for 5 minutes. |
Serves 5
Excellent source of Iron – for healthy red blood cells.
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