Recipe - Stewed Dog (Wedding Style)

3 kg Dog meat, * see note
1 One half cup Vinegar
60 Peppercorns, crushed
6 tablespoon Salt
12 Cloves garlic, crushed
One half cup Cooking oil
6 cup Onion, cut or sliced up
3 cup Tomato sauce
10 cup Boiling water
6 cup Red pepper, cut into strips
6 Pieces bay leaf
1 teaspoon Tabasco sauce
1 One half cup Liver spread, ** see note
1 Whole fresh pineapple, cut
One half inch thick

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 57 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 inlaw 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 didn't 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
door's rover, but the meat will not be as sweet or as rich in flavor.

Posted to MCRecipe Digest V1 #332

Recipe by: Joe Sweeney

From: Sweeney sweeney@asiaonline.net

Date: Sun, 8 Dec 1996 20:31:05 +0800 (HKT)