Pan sear or sautee meat until golden brown. Set aside in a bowl.

Sautee garlic, onions and tomatoes.

Put back meat and continue sauteeing for few minutes.

Add water. Simmer for 30 to 40 minutes until meat is tender.

Add coconut creme and bagoong.

Continue to simmer until coconut creme extracts oil.

Add siling haba.