Ingredients:

• 1/3 kilo whole beef tendons (boiled and prepared ahead of time, until tender : 10 hours on slow cooker)
• 1/3 kilo beef kalitiran (diced)
• HG Seaweed salt
• Pepper
• HG Honey
• 1/2 cup white onion (minced)
• 1/3 cup cucumber (julienned)
• Onion leeks for garnish
• 1/3 cup carrots (minced)
• 4 cloves garlic (minced)
• 1 cup iceberg lettuce to serve
• 1 cup beef stock (from the tendon
• 1 tbsp vegetable oil

Procedure:

• In a small pan sauté garlic, onion and carrots in vegetable oil. Season with seaweed salt and pepper.
• Add beef broth and simmer until it reduces and becomes a sauce like consistency. May add some honey.
• Meanwhile prepare the rest of the ingredients and arrange it on the lettuce cups.
• Pour prepared sauce over the meat and serve.