INGREDIENTS:
4 pcs Sirloin Cutlets (1/2 inch thick)
2 cups Kesong Puti
4 tbsp Parsley
3 cloves Garlic
1/2 cup bread crumbs
1 pack 6g Aji-Shio Pepper Plus
1/2 cup Crushed Tomato
1 pc Onions (chopped)
4 cloves Garlic (Chopped)
2 tbsp Sugar
3 tbsp Vinegar
2 pcs Bay Leaf
PROCEDURE:
1. Pound the sirloin cutlets.
2. On a bowl combine kesong puti, parsley, garlic, breadcrumbs and season with Aji-Shio pepper plus.
3. Put kesong puti mixture on top of sirloin cutlets and roll into an envelope then tie with a kitchen string.
4. Pan Fry the rolled up cutlets until brown then set aside.
5. On the same pan throw away excess oil then saut? onions and then garlic. Add in bay leaf then the crushed tomatoes.
6. Simmer for about 5 min. Add in vinegar and the sugar then season with salt and pepper.
7. Remove the kitchen strings from the cutlets then add it in the tomato mixture, simmer for 3 min.
8. Serve.
