Asian Meats Recipes - Philippines Mixed Meat and Chick Pea Raguat Recipe

Ingredients

• 4 chicken pieces, cut into large bite-sized pieces

• 1 lb. pork tenderloin, cut into large cubes

• 3 hot sausages, halved

• 2 medium onions, sliced

• salt and pepper

• 1/4 cup vegetable oil

• 3 scallions, chopped

• 3 garlic cloves, crushed

• 2 sweet potatoes, cubed

• 1/2 white cabbage, shredded

• 14oz. can chick-peas, drained

• 1 Tbs. sugar

• 2 Tbs. tomato paste

Serves 8

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Method:

1. Put the chicken pieces, pork, sausages, onions and salt and pepper to taste in a large saucepan. Just cover with water and bring to the boil.

2. Cover the pan, reduce the heat to low and simmer for 50 minutes to 1 1/4 hours, or until the meat is cooked through. Remove from the heat, transfer the meat to a plate and strain and reserve 300ml/10 fl oz. (1 1/4 cups) of the cooking liquid.

3. Heat the oil in a large, deep frying-pan. When it is hot, add the spring onions (scallions) and garlic and fry for 3 minutes. Pour over the strained liquid and bring to the boil.

4. Add the sweet potato cubes, reduce the heat to low and simmer for 30 minutes. Stir in the meat pieces, cabbage, chick-peas, sugar and tomato puree (paste), and bring to the boil.

5. Reduce the heat to low, cover and simmer for 10 minutes, or until the cabbage is just cooked through and all the meats are tender.

6. Adjust the seasoning and serve at once.