PRECOBA

PRECOBA
(PREssure COoked “BAka”) 
Had the chance to savour this during one of my treks
around Singapore April 2018.
Served in a simple stall atop Tiong Bahru Market
by a, I presumed, Mediterranean guy.

It definitely hooked my attention and palate.
Thought of innovating,
desirous of coming out with tempting aroma
and penetrating taste
fitting of a REAL spice & herb-full
marinade-serving, too, as pressure cooking broth and end top-sauce.
Uhummm…total goodness to end bite.
Check it out.

Prep time: 15 minutes
Cook time: 45 minutes (come-up time 5 mins./pressure cooking 40 mins.)
Total time: 1 hour
Serves: 4
Prep and Cooking media: suitable stainless powder and liquid ingredients whisking-marinating bowls, frying pan, pressure cooker

INGREDIENTS:
500 grams (1/2 kilo) beef (any of your desired part)-cubed
500 ml. pineapple juice
500 grams tap water
3 grams fine salt
2 grams sugar
5 grams freshly crushed black pepper
8 cloves garlic cubed
1 whole white onion bulb-sliced
5 grams oregano powder
5 grams powder cumin
4 grams red pepper powder
3 grams marjoram powder
4 grams coriander powder
OPTIONAL 2 grams fine MSG
150 ml olive oil

PROCEDURES:

1. Except for olive oil, in pressure cooker, mix and blend all powder and liquid ingredients. Tumble well.
2. Pour in beef and marinate in ref for 1 hour.
3. Heat range and start pressure cooking. First minutes are the “come-up” period. Wait until cooker starts to
“whistle”.
4. Start of “whistling” is the start of time. Cook for 40 minutes.
5. At end of 40 minutes, WITHOUT removing yet the “whistling NOZZLE”, place the entire cooker under running tap water.
Check nozzle if there’s still pressure inside cooker by lifting it a BIT. Continue running water if there’s still
pressure. NO WHISTLING MEANS PRESSURE IS GONE. OPEN cooker.
6. Scoop up cooked beef. Set aside.
7. The cooking broth is now your top-sauce. Add corn starch should you wish to have a thicker one.
8. Heat pan, add oil, and toss cooked beef until they become shiny and bit seared.
9. Garnish in suitable serving plate and drizzle with broth.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.