For the impromptu gathering we recently had, I prepared and served the dish alongside with another quick but delicious course - Steamed “Alimasag”. Our group, composed of 5 very hungry Filipinos and 1 hungry Sri Lankan, easily consumed the whole huge serving with lot of steamed rice. Yes, the dish goes well with steamed rice. Ok, make that "very well". It is also a much loved “pulutan” (appetizer/bites) over a bottle of favorite drinks. For those who wants an extra kick, a few more chili will do the trick.
The main ingredients are, of course, minced beef and calamondin or calamansi (when in the Philippines) or lemon juice. For about half a kilo of minced beef, I used about 3 tbsp of lemon juice.
The other ingredients are, 2 large onions, chopped (I added several tiny whole onions for garnish, but you can take this out), 2 pcs chili peppers, sliced (you can use bird’s eye chili for a more spicy dish), 1 tbsp minced green onion or shallots and 1 tsp salt or to taste.
Marinate the beef with the calamondin or lemon juice for an hour. Some of my friends said overnight marinating is better but I have not tried that.
Then simply put everything (except the green onion or shallots) in a thick pan or wok and cook on medium heat. Minced meat has secret liquid which it will render out during the cooking process. This means you don’t have to add water at all. When the liquid boils, set the heat on low and continue simmering, stirring once in awhile. Adjust the saltiness according to your preference and wait until the liquid is reduced and the meat starts to sizzle in its own fat. My meat is very lean so I have to add a tablespoon of vegetable oil to have the sizzling effect but you might not need it at all.
It’s done. I told you its very simple and quick. Transfer to a serving platter and sprinkle the green onion on top. Enjoy with your family or friends.