FLAVOURS OF ILOILO

Kusahos is basically sundried beef strips marinated adobo style - that is with vinegar, garlic and soy sauce, among others. After an overnight marination, it is then sundried but watch for flies as this is a fly-magnet. The drier it becomes, the better tasting it will become. It is then deep fried or at time placed directly over charcoal, for a crunchilious local beef gastronomic experience. 

Kusahos, as I have grown up with, is beef tenderloin marinated in vinegar, soy sauce, garlic and pepper concoction then sundried. Whether fried or charbroiled, it's just a usual beef recipe with a twist. At home when this is cooked for anymeal of the day, it usually doesn't make it until the mealtime itself since almost every "passersby" at the table tends to get a piece and pops it into his/her mouth. Here's what a sundried, raw kusahos looks like. Though this one is not dry enough so it will have a second day or two under the sun. When sun drying these beef strips make sure to protect it from flies since they are attracted to the smell of the concoction .