Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 30 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Serving Ideas : Rice, naturally. NOTES : During my wedding reception, my brother- in-law suggested we add to the feast by having dog stew. Wanting to be part of the family, and having been subjected to all sorts of socials tests already, I agreed. The result was... well.. a lot better than I expected. In fact, it was great! It was only later I found out that dog should *not* be served at weddings, as it may make the bride and groom flight like dogs during the honeymoon. But what the heck. It didnt seem to have that effect... at least not until a few year later. :-) For the faint of heart, you can always substitute lamb in place of next doors rover, but the meat will not be as sweet or as rich in flavor. Posted to MC-Recipe Digest V1 #332 Recipe by: Joe Sweeney From: Sweeney Date: Sun, 8 Dec 1996 20:31:05 +0800 (HKT)
