In a large bowl, place beef short ribs. Add soy sauce, vinegar, salt, and pepper. Mix together until beef is fully coated with marinate sauce. Marinate for 30 minutes.
3 tbsp soy sauce, 1 ½ tbsp vinegar, 1 tsp salt, 1 tsp ground black pepper
Heat oil in a large pot over medium heat. Cook potatoes and carrots until lightly browned or for approximately 5 minutes. Transfer in a plate and set aside.
2 tbsp cooking oil, 2 medium potatoes, 2 medium carrots
In the same pot and oil, add butter and let it completely melt. Sauté garlic and onion until translucent.
1 tbsp butter, 1 medium red onion, 3 cloves garlic
Add tomato paste and tomato sauce then stir to incorporate. Let it simmer for a minute then add marinated beef short ribs and save marinating sauce for later use. Coat beef with tomato sauce and let it sear for for a minute.
1 tsp tomato paste, 200 grams tomato sauce
Add marinating sauce, water, and bay leaves. Give it a quick stir then cover pot with lid. Cook for 1 hour or until beef is soft and tender.
3 cups water, 3 pcs bay leaves
Add liver spread and mix to incorporate. Add chilis, sugar, salt, bell pepper, green peas. Stir to distribute ingredients evenly.
2 tbsp liver spread, 1 tsp sugar, 1 tsp salt, 3 pcs red chili, 1 medium bell pepper, ½ cup green peas
Tip in cooked potatoes and carrots then cover with lid and simmer for 3-4 minutes or until soft. Add grated cheese, stir and cook until cheese melts.
½ cup grated cheese
Transfer in a serving dish and enjoy while warm. Bon appetit!